Beef Stuffed Cabbage Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 3 Medium, chopped | |
| Garlic powder | 2 Teaspoon | |
| Ground beef | 1 1/2 Pound | |
| Cooked rice | 3 Cup (16 tbs) | |
| Salt | 4 Teaspoon, divided | |
| Black pepper | 1/2 Teaspoon | |
| Stewed tomatoes | 2 Can (10oz) | |
| 1/2 cup raisins, packed | ||
| Lemon juice | 1 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| 1 large head green cabbage | ||
Directions
1. In a saucepan over medium flame, heat the olive oil; add the onions and garlic powder. Cook until translucent, about 5 minutes. Transfer half of this mixture to a mixing bowl, along with the ground beef, cooked rice, 3 teaspoons salt, and pepper to taste; mix very well with hands and set aside.
2. To the remaining half of the onions, add the stewed tomatoes, raisins, lemon juice, brown sugar, and 1 teaspoon salt. Simmer over very low heat for 20 minutes while you assemble the cabbage rolls.
3. Bring a large pot of water to a boil. Plunge the whole head of cabbage in, and boil for 5 minutes. Lift cabbage from pot, remove softened outer leaves, and return the head to the pot. Repeat until you have 20 or so wilted leaves. Trim out any particularly large stems. These pieces can be chopped and added to the sauce, as can the smaller center leaves. Chop half of the remaining cabbage center and add it to the cooking sauce.
4. Heat oven to 350°. Pour the sauce into a large baking dish (9 x 13 inches or larger). Place a cabbage leaf on a work surface, stem side facing away from you. Place 1/2 cup of filling (a little more for very large leaves) on the nearest part to you, fold 1-inch flaps from the sides to lock in the filling, and roll the filling away from yourself. Place cabbage roll stem-side down atop the sauce. Repeat with remaining leaves until you have used all the filling.
5. Cover the rolls with any remaining cabbage leaves, and then cover the dish with foil. Place dish on a large baking sheet to catch any drippings, and bake 2 hours, until filling is thoroughly cooked and cabbage is very tender.
2. To the remaining half of the onions, add the stewed tomatoes, raisins, lemon juice, brown sugar, and 1 teaspoon salt. Simmer over very low heat for 20 minutes while you assemble the cabbage rolls.
3. Bring a large pot of water to a boil. Plunge the whole head of cabbage in, and boil for 5 minutes. Lift cabbage from pot, remove softened outer leaves, and return the head to the pot. Repeat until you have 20 or so wilted leaves. Trim out any particularly large stems. These pieces can be chopped and added to the sauce, as can the smaller center leaves. Chop half of the remaining cabbage center and add it to the cooking sauce.
4. Heat oven to 350°. Pour the sauce into a large baking dish (9 x 13 inches or larger). Place a cabbage leaf on a work surface, stem side facing away from you. Place 1/2 cup of filling (a little more for very large leaves) on the nearest part to you, fold 1-inch flaps from the sides to lock in the filling, and roll the filling away from yourself. Place cabbage roll stem-side down atop the sauce. Repeat with remaining leaves until you have used all the filling.
5. Cover the rolls with any remaining cabbage leaves, and then cover the dish with foil. Place dish on a large baking sheet to catch any drippings, and bake 2 hours, until filling is thoroughly cooked and cabbage is very tender.
Chef
