very culinary

stuffed cabbage rolls

details
  • Makes 10 rolls, Serves 4-5
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
ingredients
  • 2 Tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 medium head (about 2 pounds) green cabbage
  • 1 pound ground beef
  • 1/2 cup cooked rice
  • 1/4 cup golden raisins
  • 3/4 teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup beef broth
  • 1/2 teaspoon paprika
  • sour cream or Greek yogurt, for serving (optional)

directions

Preheat the oven to 350 degrees. Coat a 13x9 inch pan with non stick cooking spray.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose - pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but do not cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt.

With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour.

Serve the cabbage rolls with a big dollop of sour cream or yogurt, if using (I didn' think they needed it.)