Stuffed Cabbage Rolls
This dish is common in Russia and other eastern European countries. To make it more Russian, leave out the paprika and add ¼ teaspoon ground clove.
INGREDIENTS | SERVES 6
1 head cabbage, core removed
1 teaspoon salt
½ cup cooked rice
1 small yellow onion, shredded
¾ pound lean ground beef
¾ pound ground pork
1/3 cup milk
2 teaspoons paprika
½ teaspoon pepper
1 teaspoon dried oregano
1 28-ounce can tomato purée
2 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons honey
1 cup water
Place a large pot of water over high heat. Add the head of cabbage and salt once the water has come to a boil. Cook for 5 minutes, rotating the head every minute. Remove the outer layers and let cool. If the leaves are hard to remove, cook for few minutes more. Save twenty leaves and cut out the thick part of the ribs. Shred or chop the remaining cabbage. Combine the rice, onion, meat, milk, paprika, pepper, and oregano in a bowl.
Add half of the chopped cabbage to a large skillet. Place 2 tablespoons of the meat mixture in the center of each leaf. Fold in the sides, then the base, and tightly roll the top of the leaf and set them seam-side down in the skillet. Sprinkle the rest of the shredded cabbage on top.
In a small bowl, combine the tomato purée, tomato paste, vinegar, honey, and water. Taste and season if necessary. Pour the mixture over the cabbage rolls and place on a low burner. Cook for 45 minutes until the cabbage is tender. Ladle the sauce over the cabbage rolls and serve warm.
Dealing with Leftovers
If you have leftover rice and ground meat you can substitute those in this recipe for equal portions of the raw items. And if you have leftover rolls, you can wrap them tightly and freeze for 3 months. To reheat, thaw the tightly wrapped leaves, place them in a skillet, and bake at 400°F for 25–30 minutes, or until they're warmed through.
