Stuffed Cabbage Rolls is a traditional American recipe for a classic Central European/Middle Eastern influenced dish of cabbage leaves stuffed with meat and rice that are cooked in tomato sauce and which can be served for luck as part of a New Year's day meal. The full recipe is presented here and I hope you enjoy this classic American version of: Stuffed Cabbage Rolls.
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This is the US version of dolmas or dolmades, cabbage leaves stuffed with a mix of meat, rice and onion cooked in a sweetened tomato sauce base. With its blend of pork, greens and rice this can be served as a lucky dish or accompaniment to celebrate the New Year.
Ingredients:
1 medium head of cabbage (savoy, for preference)
225g minced beef
225g minced pork
400ml tomato sauce, divided
1 small onion, chopped
100g uncooked long grain white rice
1 tbsp parsley flakes
1/2 tsp salt
1/4 tsp finely-ground black pepper
1/8 tsp cayenne pepper
400g tin diced tomatoes, undrained
1/2 tsp sugar
Method:
Pre-heat your oven to 180°C.
Three-quarters fill a large stockpot with water and bring to a boil.
Place a washed, whole cabbage in boiling water, cooking just until the outer leaves pull away easily from head. Remove the cabbage from the pan and pull off 12 large leaves and set aside. Slice the remaining cabbage leaves and place in the bottom of a cast-iron casserole (Dutch oven).
In a medium-sized bowl, combine the beef, pork, 120ml tomato sauce, onion, rice, parsley, salt, black pepper and cayenne pepper. Mixing thoroughly to combine.
Take the whole cabbage leaves and cut away the thick vein from the bottom of each leaf, leaving a V-shaped notch. Place about 4 tsp of the meat mixture on each cabbage leaf, right above the V cut.
Fold the cut ends of the leaf over the meat mixture. now fold in each side and begin rolling from the cut end to form a tight cylinder. Sit the leaf, cut side down, on top of the sliced cabbage leaves in the cast iron casserole. Repeat the stuffing and folding process with the other cabbage leaves then pack into the casserole pan.
In a small bowl combine the diced tomatoes, sugar and remaining tomato sauce and mix thoroughly. Pour the mixture over the top of the cabbage rolls.
Cover the casserole, transfer to the centre of your pre-heated oven and bake for 90 minutes or until the cabbage rolls are tender and meat is cooked through.
Remove from oven and let stand for 10 minutes before serving.
