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Receta Stuffed Cabbage
by Global Cookbook

Stuffed Cabbage
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  Raciónes: 8

Ingredientes

  • 2 lrg heads cabbage
  •     (outer leaves for rolling, inside leaves for stuffing)
  • 1 1/2 lb grnd beef
  • 1 1/2 c. barley cooked in beef
  •     stock according to package instructions
  • 1 lrg onion chopped
  • 4 x garlic cloves chopped
  • 1 tsp grnd cumin
  • 1 tsp sweet paprika
  • 1 lrg egg
  • 2 Tbsp. extra virgin olive oil plus
  • 1 Tbsp. canola oil
  • 1 lrg onion coarsely minced
  • 3 x garlic cloves chopped
  • 2 c. strong beef stock
  • 1 c. tomato sauce
  • 1 Tbsp. sweet paprika

Direcciones

  1. If the leaves do not peel off, blanch the whole head in boiling water till each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 min till pliable. Drain and cut out the thick, tough part of the stem.
  2. Mix the stuffing ingredients together and form a 1/4 c. of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.
  3. Preheat oven to 325 degrees.
  4. In the oil, saute/fry the onions to golden brown, then saute/fry the garlic for one more minute. Add in the tomato sauce and beef stock. Whisk in the paprika.
  5. Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam-side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.
  6. This recipe yields 8 servings.