Stuffed Cabbage Leaves
Serves: Six | Prep: 30 min | Cook: 1 hr 30 min
Ingredients:
Tomato Sauce:
2 Tbsp butter
1/2 cup onion, finely chopped
3 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 Tbsp tomato paste
1 14oz can chopped tomatoes
2 1/2 cups tomato sauce/passata
2 Tbsp light brown sugar
2 Tbsp red wine vinegar
Stuffed Cabbage Leaves:
1 whole head cabbage
1 lb ground chicken
1 cup brown rice, cooked
1/2 cup onion, finely chopped
4 garlic cloves, minced
1 egg
1/4 cup fresh parsley, chopped, divided
1 Tbsp worcestershire sauce
1 tsp dried oregano
1 tsp paprika
1 tsp salt
Directions:
Preheat oven 350/180C.
Bring a large pot of water to a boil, large enough to fit a whole head of cabbage. Place whole head into the boiling water. Cook, 3-5 minutes, until limp. Remove and drain well. Once cooled, peel off leaves. Set aside.
Make the tomato sauce; melt butter in a large saucepot. Add onion, cook, 2-3 minutes, until soft. Add garlic, dried oregano, salt, and pepper. Cook, 30-60 seconds. Stir in tomato paste. Add chopped tomatoes, sauce, sugar, and vinegar. Stir, bring to the boil, reduce heat and simmer, 20-25 minutes, stirring occasionally.
Make the filling; in a bowl mix meat, rice, onion, garlic, egg, 2 Tbsp fresh parsley, worcestershire sauce, dried oregano, paprika, salt, and ½ cup prepared tomato sauce together.
Lay each cabbage leaf on a flat surface, using a sharp knife cut a V-shaped notch to remove the thick cabbage vein.
Take about 1/3 cup of the meat mixture into a log and place in the center of the cabbage leaf. Roll leaf securely around the meat mixture. Repeat with the remaining meat and cabbage leaves, makes about 10-12 rolls.
To assemble; pour half the tomato sauce into the bottom of a 9X13-inch casserole dish. Arrange cabbage rolls on top, seam side down. Top with the remaining sauce. Cover with foil. Bake, 60-70 minutes, until cabbage is tender and the meat is cooked through. Garnish with the remaining 2 Tbsp fresh parsley.
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