Stuffed Cabbage Rolls

by

Another great looking recipe from Joy in Texas.  Looks fantastic!!

 

 

Sauce
1 T olive oil
1 medium onion, diced
1 (28 oz) can crushed tomatoes (or improvise)
4-5 cloves garlic, chopped
½ t crushed red pepper
½ t dried basil
salt and pepper to taste

Filling
1/3 c medium grain rice
1 large egg
1 small yellow onion, diced
3 cloves garlic, minced
1 t paprika
a splash of Mrs. Dash
salt and pepper to taste
1 lb ground pork (that’s my preference, use beef if you prefer)

Prep the cabbage: large pot of salted boiling water.  Remove 10-12 whole outer leaves from the cabbage (remove the core, it helps). Add the leaves to the boiling water and blanch until soft… couple minutes then place in a strainer.  Set aside.

Make the sauce:  Olive oil in a medium pot on medium heat, saute.  Add the garlic, saute more. Add the tomatoes, crushed red pepper, basil and salt and pepper.  Let that simmer.

Filling: Place all the ingredients, minus the meat, in a bowl.  Combine.  Add the meat but DO NOT OVER MIX, JUST FOLD THEM TILL THEY ARE COMBINED.  

Cut the hardest part of the vein out of the cabbage leaves, it makes it easier.  Put a handful of filling into the cabbage and roll it up.  Do this till all the filling is gone.

In a skillet that will hold it all, put half the sauce down, then the cabbage rolls (seam side down) then the rest of the sauce on top.  Bring to a simmer and cover… simmer 30-35 min till the rice and the meat are cooked through (use a thermometer).

Let sit a moment and then serve and eat.

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