Stuffed Cabbage Recipe - Cooking Index
Stuffed Cabbage Recipe - Cooking Index
| 1 | Onion - finely chopped (large) | |
| 1/2 | Butter | |
| 1 1/2 lbs | 681g / 24oz | Ground beef |
| 1/2 lb | 227g / 8oz | Ground pork |
| 2 | Eggs | |
| 1 cup | 160g / 5.6oz | Rice - uncooked |
| 1/2 teaspoon | 2.5ml | Ground pepper |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Dried oregano |
| 1 | Cabbage | |
| 1 | Tomato soup | |
| 16 oz | 454g | Tomato sauce |
| 1 oz | 28g | Onion - thinly sliced (large) |
| 1/2 | Sauerkraut - rinse and drain | |
| 2 | Bay leaves |
1. Saute finely chopped onion in butter until lightly browned. Remove from heat.
2. Combine meat, eggs, rice, salt and pepper, oregano, and butter and onion mixture in a large bowl. Knead well until ingredients are evenly mixed. Refrigerate until ready to use.
3. Cut the stem off of the cabbage and cut out the core as best you can. (I chop the core and add it to the pot later.) Remove tough and damaged outside leaves.
4. Bring a few inches of water to boil in a large stock pot and place the head of cabbage in the boiling water. As the outer leaves begin to soften, remove the head and peel away the softened leaves. Set the soften leaves aside and return the head to the boiling pot. Repeat the process until all of the large and medium leaves are removed and only the small, wrinkled core of leaves remains.
5. Slice or roughly chop the small remaining core and set aside.
6. Carefully trim the large ribs from the softened cabbage leaves. Fill each leaf with some of the meat mixture and loosely roll up the leaf; the rice will expand, so you don't want to roll tightly. Use your forefingers to stuff the ends of the cabbage into the rolls.
7. Place a thin layer of chopped cabbage in the bottom of a large stock pot. Place a layer of cabbage rolls in the pot (pack them loosely.) Top with some of the chopped cabbage, thinly sliced onion, tomato soup, tomato sauce, and sauerkraut. Repeat the process until the pot is full. Add the bay leaves.
8. Simmer over medium to medium-low heat for 4 to 6 hours, or until done. If you must bring the pot to a boil, do so carefully, for the cabbage scorches easily! Make sure that you use a pot that distributes heat evenly, for the same reason.
NOTES : This tastes best after allowing it to sit for at least a day, so make it in advance. The cooked product freezes very well.
Source:
"The Jewish Holiday Kitchen" by Joan Nathan
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