Stuffed Cabbage Rolls

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READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot, bring 2 quarts of water to a boil.
  • Removed the center core of the cabbage.
  • Add cabbage to the water and cook for 3 minutes.
  • Outer leaves turn bright green and are tender when ready.
  • Lift the cabbage from water, and remove outer leaves.
  • Place leaves on paper towel to remove water.
  • Return cabbage to boiling water.
  • Repeat cooking and removing leaves until all leaves are cooked.
  • Reserve two cups cabbage cooking water.
  • Trim center vein from bottom of each leaf.
  • Save the 4 largest outer leaves to line the bottom of the dutch oven.
  • In a small skillet over medium heat, melt butter.
  • Add garlic and onion, cook till golden and tender.
  • In a large bowl, combine onion mixture, beef, pork, rice, salt, pepper, parsley, paprika, sage, thyme, red pepper flakes, green pepper and celery.
  • Line the bottom of a 5 quart dutch oven with the 4 large cabbage leaves.
  • Fill 1 cabbage leaf with meat/rice mixture, approx.
  • 1/3 cup.
  • Fold sides of cabbage over filling and roll the leaf up.
  • Repeat with remaining leaves and filling.
  • Place stuffed cabbage leaves into the dutch oven.
  • In a bowl, combine tomato sauce, red wine, chicken stock and tomato paste, pinch of salt and pepper.
  • Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them.
  • Reserve the rest of the sauce.
  • Sprinkle apple over the top.
  • Bring to a simmer, turn to low heat and cover.
  • Check the pot often, adding additional sauce or reserve cabbage water, as needed to keep moist.
  • Cook for 1 to 1 1/2 hours, or until the leaves are tender.
  • Optional: Place sour cream in a small bowl.
  • Add about 3/4 cup of tomato sauce from dutch oven.
  • Combine mixture with a whisk.
  • Stir the sour cream mixture back into the dutch oven to combine.
  • You are now ready to serve.
  • Garnish with more sour cream as desired.
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