Request: Stuffed Cabbage
From: russell hunt >
ground beef rice cabbage need recipe

Holubki: Stuffed Cabbage

1 very large head of cabbage
2 lbs lean ground beef
1 cup uncooked rice
1 3/4 cup water
1 onion, minced
1 onion, cut into rings
1 shallot, minced
2 cloves garlic, minced
1 egg
40 oz canned whole, peeled tomatoes, hand crushed
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon hot paprika
1 tablespoon garlic powder
1 teaspoon salt
freshly ground pepper

Preheat oven to 350. To prepare the cabbage - Core the cabbage by placing
the head of cabbage stem side up on a table, inserting a knife 4 or 5
times around the stem angling in towards the stem, and then slamming the
cabbage stem side down on a table to loosen the core. Pull to remove.
Carefully remove the leaves of the cabbage by pulling on the thick ends
and peeling down. Remove and set aside all leaves that look big enough to
fold around 1/3 cup of filling. Steam the leaves to be stuffed for 7
minutes until pliable. Then chop the remaining small leaves to add to
sauce. Suggestion: you can do this while you cook the rice for the next
step.

For the filling - Cook 1 cup of rice in 1 3/4 cup water, bringing to boil
first then cooking on low for 20 minutes. When finished, remove from heat
and toss in the minced onion and shallot to wilt. Let cool. (Timing tip:
while the rice cools you may want to get started on the sauce and then
come back to this step when the sauce is cooking) In a large bowl, combine
ground beef, salt, pepper, paprika, garlic powder, egg, and rice/onion
mixture. In a small frying pan, saute 1 T of this mixture and taste for
seasoning. Add more spices if necessary.

For the sauce - Saute the sliced onion in butter and olive oil. Add
chopped cabbage and some salt and pepper. Toss and cook covered for 10
minutes until soft. Add tomatoes, cover, and cook for 20 minutes. At this
point, go back and finish the filling if you haven't already.

Assembly: Ladle some sauce at the bottom of a large baking pan. You might
end up needed a second pan, depending on how large your leaves are and how
closely you pack them together, so be prepared. Place a steamed cabbage
leaf in the pan, scoop 1/3 cup of filling onto the middle and spread it
out into a log shape. Fold one side over the stuffing, then the bottom up,
and then the other side over sort of like you are folding a burrito. Fold
the cabbage, rolling towards the fat part of the leaf until it forms a
rectangular package. Place on the pan folded side down. Fill the pan with
stuffed cabbage and then pour sauce over them. Cover and bake for an hour.

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