1 lb ground Beef 1 cup of rice 1/2 onion, diced 4 cloves garlic, crushed 1 small red, yellow and orange sweet pepper, diced 2 tsp salt 1 tsp black pepper 1 tsp cumin 1 tsp smoked paprika 1 tsp dried oregano 1/4 cup packed Italian parsley 1 cup tomato sauce 4 cups chicken broth 1/2 onion sliced 1 head cabbage 2 bay leaves salt and pepper to taste Parsley to garnish, optional
Directions:
Combine ground beef, rice, 2 teaspoons salt, 1/4 cup parsley, 1/2 diced onion, cumin, oregano, diced peppers, paprika and garlic in a large bowl. Mix until combined. Cover and place in the refrigerator until ready to use. Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 10 large and about 7 smaller leaves. Preheat oven to 350 degrees F (175 degrees C). Place about 1/2 cup of the meat mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining mixture and 9 more large leaves to create 10 cabbage rolls. Line the bottom of a large casserole dish or Dutch oven with 2 or 3 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole. Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with 2 tablespoons parsley.
Makes 10 Cabbage Rolls
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1 cup of rice
1/2 onion, diced
4 cloves garlic, crushed
1 small red, yellow and orange sweet pepper, diced
2 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 cup packed Italian parsley
1 cup tomato sauce
4 cups chicken broth
1/2 onion sliced
1 head cabbage
2 bay leaves
salt and pepper to taste
Parsley to garnish, optional
Directions:
Combine ground beef, rice, 2 teaspoons salt, 1/4 cup parsley, 1/2 diced onion, cumin, oregano, diced peppers, paprika and garlic in a large bowl. Mix until combined. Cover and place in the refrigerator until ready to use.
Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 10 large and about 7 smaller leaves.
Preheat oven to 350 degrees F (175 degrees C).
Place about 1/2 cup of the meat mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining mixture and 9 more large leaves to create 10 cabbage rolls.
Line the bottom of a large casserole dish or Dutch oven with 2 or 3 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with 2 tablespoons parsley.