Mad Dog’s Sweet-And-Sour Stuffed Cabbage
- Ready In:
- 1hr 45mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- 2 lbs cabbage (frozen and completely thawed for the day of use)
- 1 1⁄4 lbs ground chuck
- 1⁄2 lb ground turkey
- 3 tablespoons long grain white rice (uncooked)
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup fresh Italian parsley (chopped)
- 2 teaspoons kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup grated yellow onion
- 1 large onion (diced)
- 3 garlic cloves (chopped)
- 3 tablespoons olive oil
- 1 (28 ounce) can Italian-style crushed tomatoes
- 3 tablespoons lemon juice
- 4 tablespoons dark brown sugar
- 1 medium carrot (grated)
- 3 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried thyme
- 1⁄2 cup raisins
- 1⁄4 cup dried sour cherries
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup dry white wine
directions
- In a 3 quart saucepan, heat the olive oil over medium heat.
- Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
- Add the thyme and carrot and cook for an additional 5 minutes.
- Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
- Lower the heat and simmer for thirty minutes.
- For Cabbage Rolls.
- While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
- Place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
- Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up.
- Chop remaining cabbage and stir into remaining sauce.
- Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºF oven and bake for 1 hour.
- Serve immediately with mashed potatoes.
- * Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .