Stuffed Cabbage with Tomato Sauce (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
8 large savoy cabbage leaves |
kosher salt, as needed |
1 3/4 pounds ground beef |
1 cup cooked converted rice |
1/4 cup sour cream |
2 teaspoons kosher salt |
2 tablespoons unsalted butter |
1 medium yellow onion, chopped |
3 cloves garlic, minced |
1 teaspoon sweet paprika |
1/4 teaspoon ground allspice |
freshly ground black pepper |
2 cups whole, peeled canned tomatoes (with puree) roughly chopped |
1 cup chicken broth, homemade or low-sodium canned |
1 teaspoon kosher salt |
1 bay leaf |
freshly ground black pepper |
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Directions:
1. Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
2. In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
3. Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
4. Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
5. Preheat the oven to 375 degrees F.
6. Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
7. Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
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