Granny Reesman's Stuffed Cabbage Recipe
Ingredients
| Cabbage | 1 Medium, pounded | |
| Ground beef | 1 pound | |
| Egg - 1 large, lightly beaten | ||
| Barley | 1/2 Cup (16 tbs), cooked | |
| Dill | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Unsalted butter | 2 Tablespoon | |
| Onions | 3 Medium, slivered | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Lemons Juice – 2 lemons | ||
| Brown sugar | 2 Tablespoon | |
| Plum tomatoes | 1 Can (10oz), crushed | |
Directions
GETTING READY
1) Trim the cabbage by removing the tough outer leaves and core.
2) Allow a large pot of lightly salted water to come to a boil.
3) Mix in cabbage and cook for about 5 minutes until the leaves pull apart easily.
4) Drain the cabbage upside down after taking it off from the pot.
5) Separate the large leaves cautiously, guarding the smaller leaves, and then dry gently with paper towels.
6) Slice the small firm center of the cabbage and keep aside.
MAKING
7) In a small bowl, mix together beef, egg, barley, dill, salt, and pepper and keep aside.
8) Cut out the tough center rib of each of the large leaves in a V shape using a small sharp knife.
9) On a work surface, place a large cabbage leaf with the core end facing you.
10) Top with a smaller leaf to cover the cut-out V area.
11) In the center, place 2 tablespoons of the meat mixture, about 1 inch from the closest edge.
12) Roll the leaf up from the bottom to make a cabbage roll after folding the right and left sides over the filling and then fasten with a tooth-pick.
13) In a large heavy pot, over low heat, melt butter and sauté onions and slivered cabbage in it for 5 minutes.
14) Mix in raisins, lemon juice, and sugar and continue to cook for 10 minutes more, stirring.
15) Add in tomatoes and juices and allow the mixture to come to a boil.
16) Take off the mixture from heat, when done.
FINALIZING
17) Take a large heavy pot and pour 1 cup of tomato mixture into the bottom of it.
18) Place about 8 cabbage rolls, with their seam side down, loosely in the bottom of the pot.
19) Top with remaining rolls and then layer with the remaining tomato sauce.
20) Allow this to come to a boil and then bring down the heat to low.
21) Cook the mixture, covered for 2 hours, checking the pot occasionally.
22) Reduce the heat further if the sauce boils too hard. Similarly add in a bit of water if the liquid seems to be drying up.
SERVING
23) In a large shallow bowl, place the cabbage rolls, discarding the toothpicks.
24) Top the rolls with sauce and serve hot.
1) Trim the cabbage by removing the tough outer leaves and core.
2) Allow a large pot of lightly salted water to come to a boil.
3) Mix in cabbage and cook for about 5 minutes until the leaves pull apart easily.
4) Drain the cabbage upside down after taking it off from the pot.
5) Separate the large leaves cautiously, guarding the smaller leaves, and then dry gently with paper towels.
6) Slice the small firm center of the cabbage and keep aside.
MAKING
7) In a small bowl, mix together beef, egg, barley, dill, salt, and pepper and keep aside.
8) Cut out the tough center rib of each of the large leaves in a V shape using a small sharp knife.
9) On a work surface, place a large cabbage leaf with the core end facing you.
10) Top with a smaller leaf to cover the cut-out V area.
11) In the center, place 2 tablespoons of the meat mixture, about 1 inch from the closest edge.
12) Roll the leaf up from the bottom to make a cabbage roll after folding the right and left sides over the filling and then fasten with a tooth-pick.
13) In a large heavy pot, over low heat, melt butter and sauté onions and slivered cabbage in it for 5 minutes.
14) Mix in raisins, lemon juice, and sugar and continue to cook for 10 minutes more, stirring.
15) Add in tomatoes and juices and allow the mixture to come to a boil.
16) Take off the mixture from heat, when done.
FINALIZING
17) Take a large heavy pot and pour 1 cup of tomato mixture into the bottom of it.
18) Place about 8 cabbage rolls, with their seam side down, loosely in the bottom of the pot.
19) Top with remaining rolls and then layer with the remaining tomato sauce.
20) Allow this to come to a boil and then bring down the heat to low.
21) Cook the mixture, covered for 2 hours, checking the pot occasionally.
22) Reduce the heat further if the sauce boils too hard. Similarly add in a bit of water if the liquid seems to be drying up.
SERVING
23) In a large shallow bowl, place the cabbage rolls, discarding the toothpicks.
24) Top the rolls with sauce and serve hot.
Chef
