Cabbage Rolls

Cabbage Rolls

This recipe is loosely based on Oma's recipe for stuffed cabbage.

Ingredients:

8-10 cabbage leaves
large pan with boiling salted water

filling:
1/2 lb. ground beef
1/2 lb. ground turkey
1/3 c. diced onion
2-3 tbsp. water
1 c. cooked rice
salt and pepper to taste

sauce:
1/4 c. diced onions
1 tbsp. corn or canola oil
1 c. water or broth
1 28 oz can pureed tomatoes
1/2 c. shredded apple
or
1/2 c. chopped raisins
3 tbsp. sugar
salt to taste

To make the filling brown the onion and ground meat until well cooked. Stir in the rice, salt, and pepper. Add just enough water that it will stick together. Set aside to chill.

For the sauce first carmelize the onions then add the other ingredients and bring to a boil. Simmer for 30-45 min.

First remove the outermost 1 or 2 cabbage leaves and use a paring knife to remove the core. place the whole cabbage in the pan of boiling water, this will make it possible to remove the leaves without them ripping. As soon as the leave start to soften and lossen use a pair of tongs to remove them one by one. I would recomend using a larger pan than this because things got kind of crowded.


As you get farther down into the cabbage you may need a paring knife to seperate some of the leaves.

Boil the leaves for 5-8 minutes or until soft.

Once the leaves have cooled enough to handle use a paring knife to remove the hard rib from each leaf.

Put about a 1/3 c. filling on each leaf.
Fold up the bottom and then fold over the sides, then roll upwards and place seam side down.

Place the rolls seam side down in a casserole.

Pour on the sauce and bake for 1 1/2 to 2 hours at 350.