Mad Dog’s Sweet-And-Sour Stuffed Cabbage

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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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