Stuffed Cabbage

by Vanessa on October 12th, 2010

Recipe: Stuffed Cabbage

Ingredients

12 – 20 cabbage leaves (play it safe and make a few extra, just in case)
1 lb. ground beef, chicken or turkey (I used chicken)
2 c. cooked rice
2 celery ribs, diced
2 carrots, peeled and diced
1/2 onion, grated or finely minced
1 tsp. salt
1/2 tsp. pepper
2 cloves of garlic
1/2 tsp. cumin

Sauce

1 15 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/3 cup milk
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
1/4 tsp. allspice

Instructions

Bring a large pot of water to a boil. Add cabbage leaves and cook just until tender, about 3-5 minutes. Drain and rinse immediately with cold water.
In a bowl, combine meat, rice, celery, carrots and onions, 1 t. salt, 1/2 t. pepper, garlic and cumin.
To assemble the rolls, cut out a triangular section of any remaining tough stem. Using your hands, form a log with some of the meat mixture. Place in the center of the cabbage leaf and roll up burrito style, tucking the sides in first then rolling the rest. Repeat until done.
In a small bowl, whisk together the remaining ingredients. Pour 1/2 the sauce into the bottom of a baking dish. Place the cabbage rolls on top and cover with remaining sauce.
Cover dish with aluminum foil and bake at 375 degrees for 30 minutes. Remove foil and bake an additional 10-15 minutes, until sauce thickens and meat is fully cooked.

Quick Notes

Note: If you’d like your sauce thicker, pour into a small saucepan and bring to a boil. Stir in 2 T. flour blended in 2 T. water and continue boiling until thickened.

Meal type: dinner

My rating: 4 stars: ★★★★☆

Recipe by Domestic Dame.