Cabbage Rolls
0Sunday 10 March 2013
One of my friends, François, brought a variation of cabbage rolls into the office one day and I made it my mission to try and make them.
Preparation time: 20 minutes
Cook time: 1 hour
Serves: 4-5
Ingredients
1 lbs ground pork1 lbs ground beef
2 carrots, shredded
2 parnsips, shredded
2 stalks celery, finely chopped
1/4 cup Italian parsley, chopped
1 medium onion, diced
3 cloves garlic, minced
1/2 cup cooked rice
1 egg
tbsp dried thyme
tsp smoked paprika
pinch of salt and pepper
2 cups prepared tomato sauce
1/2 cup beef broth
1 medium-sized head of green cabbage
Directions
1. Preheat
the oven to 350 degrees. Also, boil a large pot of
water.
2. Using
a a knife, cut in a circle all around the stem of the
cabbage and remove the core.
Place the head of cabbage
in the pot of boiling water for about 5 minutes. Remove
from water and pat dry with a kitchen towel.
Peel the
outer
leaves, without ripping. If this cannot be done easily,
place the cabbage back in the pot for a few
more
minutes. Repeat until you have about 10
leaves.
3. In a medium-sized bowl, combine meat, onions,
garlic,
carrots, parsnips celery, parsley, rice,
egg, spice and
tablespoon of tomato sauce.
4. Place 3 tablespoons of tomato sauce
in a medium-sized pyrex
dish and distribute evenly.
5. Remove the thickest part of the
vein from each cabbage by
cutting out a thin
triangle from the bottom. With the
bottom of the leaf facing you, place
about 4-5 tablespoons
of filling in the middle of the leaf.
Fold over the bottom edge
and then fold the left and then right
sides. Tuck in all
corners. Place cabbage rolls seam
side down in the pyrex.
6. Pour the remaining tomato sauce and
beef broth over the
rolls and cover with foil. Bake
for 1 hour.
7. Garnish with Greek yogurt and
chopped parsley.
8. Savour it!
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