Prepare yourself for a culinary journey filled with tantalizing flavors and comforting aromas as we delve into the exquisite creation of Cabbage Stuffed With Two Meats, a hearty dish perfect for any occasion, whether it be a cozy weeknight dinner or a gathering with loved ones. π₯¬ππ
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 6
Calories per Serving: 280
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onions |
| 1 | Carrot |
| 2 | Garlic cloves |
| 1 3/4 | Cups chicken stock |
| 1/2 | Cup white wine |
| 1 | Cup tomato sauce |
| 1 | Teaspoon dried thyme |
| Salt (to taste) | |
| Pepper (to taste) | |
| 1 | Green cabbage |
| 1 1/3 | Pounds lean ground beef |
| 1 | Cup cooked rice |
| 1/3 | Teaspoon dried marjoram |
| Olive oil |
Instructions:
-
Prepare the Tomato Sauce Mixture:
- Begin by finely chopping half of the onions and one garlic clove.
- In a large saucepan, combine the chopped onions, garlic, carrot, and 1 cup of chicken stock.
- Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer, uncovered, until the vegetables are tender.
-
Enhance the Flavor:
- To the simmering mixture, add the remaining chicken stock, white wine, tomato sauce, 1 teaspoon of dried thyme, and a pinch of salt.
- Allow the mixture to simmer over very low heat, allowing the flavors to meld into a rich and savory sauce.
-
Prepare the Cabbage:
- While the sauce is simmering, it’s time to prepare the cabbage rolls.
- Place the whole head of green cabbage in a large pot of boiling water.
- Boil the cabbage for approximately 5 minutes, until the leaves become tender and easy to peel.
- Carefully remove the cabbage from the pot and gently peel off 12 leaves.
- Return the leaves to the boiling water and cook for an additional 5 minutes until they are soft and pliable.
- Drain the cabbage leaves and set them aside.
-
Prepare the Filling:
- Finely chop enough of the remaining cabbage to yield 1 cup.
- In a frying pan, heat a drizzle of olive oil over medium heat.
- Add the remaining chopped onion to the pan and sautΓ© until softened, approximately 5 minutes.
- Stir in the remaining garlic and cook for an additional minute.
- Add 1/2 teaspoon of dried thyme and the marjoram to the pan, stirring briefly to release their aromas.
- Combine the sautΓ©ed onion mixture with the ground beef, cooked rice, chopped cabbage, salt, and pepper in a large mixing bowl. Mix until well combined.
-
Assemble the Cabbage Rolls:
- Preheat your oven to 350Β°F (175Β°C).
- Divide the meat mixture into 12 equal portions and shape each portion into an oval.
- Carefully remove the large ribs from the cabbage leaves to make them easier to roll.
- Place one meat oval on each cabbage leaf and roll halfway.
- Fold in the sides of the cabbage leaf and continue rolling to encase the filling completely.
- Arrange the cabbage rolls seam side down in a large casserole dish.
-
Bake to Perfection:
- Pour the prepared tomato sauce mixture over the cabbage rolls, ensuring they are generously coated.
- Cover the casserole dish with foil and bake in the preheated oven for approximately 1 hour, or until the cabbage is tender and the filling is cooked through.
- Once done, remove the foil and allow the cabbage rolls to cool slightly before serving.
-
Serve and Enjoy:
- Serve the cabbage rolls hot, garnished with fresh herbs if desired.
- These delectable cabbage rolls pair wonderfully with a side of mashed potatoes or crusty bread to soak up the savory tomato sauce.
- Sit back, relax, and savor each delightful bite of this comforting and satisfying dish with your loved ones.
