Post by Loupy on Jan 12, 2014 20:02:40 GMT -7
Stuffed Cabbage
From: www.seededatthetable.com/
Source: Paula Deen's Southern Cooking Bible
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 4 to 5 servings
Serving Size: 2 cabbage rolls
Ingredients:
2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)
Preheat the oven to 350 degrees F.
Spray a 13- by 9-inch pan with cooking spray or oil.
Ingredients:
In a medium skillet, heat the oil over medium-high heat.
Add the onion and cook until softened, about 5 minutes.
Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil.
Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
Place the cabbage in the boiling water.
After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs.
After another minute the next leaf will come loose.
Remove and repeat until you have 8 to 10 leaves.
Pat the leaves dry with paper towels.
Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt.
With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf.
Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet.
Place the cabbage rolls, seam side down, in the prepared baking dish.
In a bowl, mix together the tomato sauce, broth, and paprika.
Pour evenly over the cabbage rolls.
Cover with foil and bake for 1 hour.
Optional: Serve the cabbage rolls with a big dollop of sour cream.
From: www.seededatthetable.com/
Source: Paula Deen's Southern Cooking Bible
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 4 to 5 servings
Serving Size: 2 cabbage rolls
Ingredients:
2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)
Preheat the oven to 350 degrees F.
Spray a 13- by 9-inch pan with cooking spray or oil.
Ingredients:
In a medium skillet, heat the oil over medium-high heat.
Add the onion and cook until softened, about 5 minutes.
Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil.
Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
Place the cabbage in the boiling water.
After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs.
After another minute the next leaf will come loose.
Remove and repeat until you have 8 to 10 leaves.
Pat the leaves dry with paper towels.
Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt.
With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf.
Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet.
Place the cabbage rolls, seam side down, in the prepared baking dish.
In a bowl, mix together the tomato sauce, broth, and paprika.
Pour evenly over the cabbage rolls.
Cover with foil and bake for 1 hour.
Optional: Serve the cabbage rolls with a big dollop of sour cream.
