Stuffed Cabbage Leaves Recipe
Stuffed cabbage leaves is a meat stuffed cabbage recipe. Prepared with a pork or beef filling, the cabbage leaves stuffing is filled with rice, fruited with apples and added walnuts for crunch. Herbed with parsley and mint, the cabbage rolls are baked with a lemony tomato soup mix for flavor.
Ingredients
| 1 pound ground pork or beef | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Beef broth | 1 Can (10oz), condensed | |
| 1/2 cup regular rice, uncooked | ||
| Lemon peel | 1/2 Teaspoon, grated | |
| Apple | 1/2 Cup (16 tbs), chopped | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Mint leaves | 1/2 Teaspoon, crushed | |
| Cabbage | 1 Medium | |
| Tomato soup | 1 Can (10oz), condensed | |
| Lemon juice | 1 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
Directions
In 10-inch skillet over medium heat, cook pork and onion until pork is well browned, stirring occasionally to break up meat.
Pour off fat.
Add beef broth, rice and lemon peel.
Heat to boiling.
Reduce heat to low.
Cover; simmer 20 to 25 minutes or until rice is tender (add a little water during cooking if mixture becomes dry).
Remove from heat.
Stir in apple, walnuts, parsley and mint.
Meanwhile, in 4-quart saucepan over high heat, heat about 6 cups water to boiling.
Add whole head of cabbage to boiling water.
Reduce heat to low.
Cover; simmer 1 to 2 minutes or until outer leaves are softened.
Remove cabbage from water.
Carefully remove 6 outer leaves.
Reserve remaining cabbage for another use.
Drain cabbage leaves on paper towels.
Lay leaves flat on cutting board and cut out any tough stems.
Spoon about 3/4 cup pork filling into center of one leaf.
Fold in sides, then roll up from stem end to form a bundle.
Repeat procedure with remaining leaves and filling.
In medium bowl, stir together tomato soup, lemon juice and cinnamon.
Pour 1/2 of the soup mixture into 12-by 8-inch baking dish.
Place cabbage rolls, seam side down, in prepared dish.
Pour remaining soup mixture over all.
Cover with foil.
Bake at 350 °F. 35 minutes or until heated through.
Pour off fat.
Add beef broth, rice and lemon peel.
Heat to boiling.
Reduce heat to low.
Cover; simmer 20 to 25 minutes or until rice is tender (add a little water during cooking if mixture becomes dry).
Remove from heat.
Stir in apple, walnuts, parsley and mint.
Meanwhile, in 4-quart saucepan over high heat, heat about 6 cups water to boiling.
Add whole head of cabbage to boiling water.
Reduce heat to low.
Cover; simmer 1 to 2 minutes or until outer leaves are softened.
Remove cabbage from water.
Carefully remove 6 outer leaves.
Reserve remaining cabbage for another use.
Drain cabbage leaves on paper towels.
Lay leaves flat on cutting board and cut out any tough stems.
Spoon about 3/4 cup pork filling into center of one leaf.
Fold in sides, then roll up from stem end to form a bundle.
Repeat procedure with remaining leaves and filling.
In medium bowl, stir together tomato soup, lemon juice and cinnamon.
Pour 1/2 of the soup mixture into 12-by 8-inch baking dish.
Place cabbage rolls, seam side down, in prepared dish.
Pour remaining soup mixture over all.
Cover with foil.
Bake at 350 °F. 35 minutes or until heated through.
Chef
