Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
Start The Week Off With Comfort Food From Europe!

Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 45 minutes

 

Ingredients
1-2 Savoy cabbage, 12 leaves needed
1/2 lb. ground round beef
1/2 lb. ground pork
1 cup green peppers, diced
1 cup red onion, diced
2 (14 oz.) can stewed tomatoes, drain excess liquid
1 jar (24 oz.) Cento Passata, San Marzano crushed tomatoes
1 cup cooked rice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Herb de Provence + garnish
2 tsp sugar
1 tsp butter
salt
pepper

Cooking Tools
Skillet
Deep baking pan with lid
Large stock pot
Large mixing bowl with ice water

Directions
Preheat oven 375 Degrees F.  In a large skillet; add ground beef and ground pork, cook on medium high heat.  Cook and break apart meat until browned. Add; green peppers, red onions, 1 can of stewed tomatoes, cooked rice, garlic powder, onion powder, Herb de Provence, sugar, butter, salt and pepper.  Toss and cook until any liquid is absorbed,  To prep the leaves: Cut out core of the cabbage leaving the leaves intact, remove layer of cabbage leaves carefully not to tear. In a large stock pot with boiling water; add leaves and cook for about 40 seconds ( this make the leaves more pliable).  Drain and immediately place leaves in the ice bath to shock and stop the cooking process.  Drain leaves and dry each leaf completely. Cut out any tough rib at the base of the leaf.  Use 2 leaves for each roll.  Place each leaf base to base, one overlapping the other, creating one large leaf.  Place at least a 1/2 cup of filling towards the one end and roll leaf over the filling.  Tuck each side in and roll to the end. Place 1/2 of the crushed tomato sauce in the base of the baking pan, lay each cabbage roll seam side down, pour the rest of the crushed tomato sauce and 1 can of the stewed tomatoes evenly over the rolls. garnish with some Herb de Provence.  Bake with lid on for 45 minutes.
Yields 6

I Use Savoy Cabbage For It's Pliability

Line Cabbage Rolls With Seam Side Down