cooking for your boyfriend

Tuesday, February 22, 2011

Jewish Stuffed Cabbage

Makes about 15 rolls
This is one of my boyfriend's favorite meals.  You can get about 4 days worth of meals out of this, and it's very economical.

Ingredients
  • 1 large green cabbage 

For the sauce
  • 3 tablespoons olive oil
  • 1 1/2 onions (about 2 cups), chopped
  • 2 (28 ounce) cans crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1/3 cup brown sugars
  • 1/3 cup raisins
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
For the filling
  • 2 lbs ground beef
  • 1/2 onion, diced
  • 3 eggs
  • 1/2 cup dry bread crumbs
  • 1/2 cup uncooked rice
  • 1 teaspoon chopped oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Directions
1.  Bring a large pot of water to a boil.  In a large skillet with sides or a wide sauce pan, heat olive oil over medium heat.  Add onions and cook until translucent, about 5 minutes.  Stir in crushed tomatoes, vinegar, sugar, raisins, salt and pepper.  Bring to a boil then reduce to a simmer.  Cook for 30 minutes, stirring occasionally.

2.  Meanwhile prepare the cabbage leaves.  Carefully dunk whole cabbage into boiling water.  Allow cabbage to boil for 5 minutes.  Transfer cabbage to a strainer (in the sink) and allow to cool for a few minutes.  Transfer to a board, root side down.  Gently peel off the outer leaves one at a time.  Once you get to the tougher leaves, dunk the remaining cabbage into boiling water and repeat the process again.  Discard the small leaves and core.  You should get about 15 good leaves to work with.  Cut off the bottom vein of each leaf (see picture).  Set aside.
Cabbage leaf after cutting out the bottom vein
 3.  Preheat oven to 350 degrees F.  Make filling:  In a large bowl, combine ground beef, onion, eggs, bread crumbs, rice, oregano, salt and pepper.  Add 1 cup of the sauce, and mix together using a fork.  

4.  Prepare the rolls:  Here's a quick video on how to stuff the cabbage rolls.


Transfer to a dutch oven.  Repeat with the rest*. 


5.  Pour the rest of the sauce over the cabbage rolls.  Cover and cook for 1 hour.

*If you have left over filling, freeze it and use for later

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