Cabbage Stuffed With Two Meats

Recipe by SharleneW
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
  • Bring to a boil.
  • Reduce heat and simmer, uncovered, until the vegetables are very soft.
  • Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
  • Simmer over very low heat.
  • Meanwhile, prepare the cabbage rolls.
  • Put the whole head of cabbage in a large pot of boiling water.
  • Boil for about 5 minutes until leaves are loosened.
  • Remove cabbage and carefully peel off 12 leaves.
  • Return these to the boiling water and cook until soft, about 5 more minutes.
  • Remove from pot and drain carefully so they remain whole.
  • Chop enough of the remaining cabbage to make 1 cup.
  • Heat oil in a frying pan over medium heat.
  • Add remaining onion and cook until soft, about 5 minutes.
  • Add remaining garlic and cook 1 minute.
  • Add 1/2 teaspoon thyme and the marjoram and stir briefly.
  • Combine this mixture with the ground meats, rice, and chopped cabbage.
  • To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
  • Form meat mixture into 12 ovals.
  • Cut large rib from each of the 12 cabbage leaves.
  • Put 1 meat oval on each leaf and roll up half way.
  • Fold 2 ends in and finish rolling Place in large casserole dish.
  • Cover with tomato sauce mixture and cover with foil.
  • Bake in 350 degree oven for about an hour.
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