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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 3 |
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This is adapted from Cook's Illustrated. The original recipe calls for 3/4 pound beef and 3/4 pound bratwurst, but I adjust that to 1 pound beef and 1/2 pound bratwurst, since it's easier to buy beef in 1-pound quantities. It's very good! Ingredients:
1 green cabbage, cored |
1 tablespoon vegetable oil |
1 onion, chopped fine |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 (28 ounce) can tomato sauce |
1/4 cup light brown sugar |
3 tablespoons red wine vinegar |
salt and pepper |
2 slices white bread, torn into pieces |
1/2 cup milk |
1 lb 85% lean ground beef |
1/2 lb bratwurst, uncooked, casings removed |
Directions:
1. Heat oven to 350. Place cabbage in bowl, wrapped with plastic wrap, and microwave until outer leaves are pliable and translucent, 3 to 6 minutes. Carefully remove outer leaves and set aside. Replace plastic and repeat until you have 15 to 17 large, intact leaves.
2. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onion about 5 minutes. And garlic, ginger, cinnamon, and nutmeg and cook about 30 seconds. Transfer half of mixture to small bowl and reserve. Off heat, stir tomato sauce, sugar, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper into remaining mixture in Dutch oven.
3. Pulse bread and milk in food processor to form smooth paste. Add reserved onion mixture, beef, bratwurst, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and pulse to combine.
4. Using a sharp knife, trim tough ribs from cabbage leaves by making one slice down the length of the left and right side of each rib. Roll 2 tablespoons of meat mixture into each leaf and arrange seam-side-down in 9x13-inch baking dish. Pour sauce over rolls, cover with foil, and bake 45 minutes. Remove foil and bake 15 more minutes to slightly thicken sauce. Serve.
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