Esta es una exhibición prevé de cómo se va ver la receta de 'Stuffed Cabbage With Mrs. Kostyra' imprimido.

• Click here to print
• o regresate de nuevo a Stuffed Cabbage With Mrs. Kostyra.

Receta Stuffed Cabbage With Mrs. Kostyra

by Global Cookbook

Ingredientes

1 lrg green cabbage - (abt 2 1/2 lbs) 2 Tbsp. unsalted butter 1 lrg onion minced 1 x garlic clove finely minced 2 c. cooked rice 8 ounce grnd beef 8 ounce grnd pork     Coarse salt to taste     Freshly-grnd black pepper to taste

1 Tbsp. parsley flakes 1 med green pepper grated 2 x celery stalks with leaves finely minced 4 c. tomato puree 1 x peeled cored Granny Smith apple peeled, cored,     and minced 1/2 c. lowfat sour cream plus     additional lowfat sour cream for garnish

Direcciones

1. Using a paring knife, remove center core of cabbage. In a large stockpot, bring 2 qts water to a boil. Add in cabbage and cook 2 to 3 min or possibly till outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves till all leaves are cooked. Reserve 2 c. cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan. Set aside.
2. In a medium skillet, heat butter over medium heat. Add in onion and garlic, and cook till golden brown and tender, about 8 min. In a large bowl, combine onion mix, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
3. Add in about 1/3 c. rice filling to one cabbage leaf. Fold sides of cabbage over filling and starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
4. Line a 5-qt Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
5. In a large bowl, combine tomato puree and the reserved 2 c. of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or possibly till cabbage is very tender.
6. Place lowfat sour cream in a small bowl, and ladle in about 3/4 c. of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add in lowfat sour cream mix back to French oven, and stir to combine. Serve with additional lowfat sour cream.
7. This recipe yields 6 to 8 servings.

© 2025 CookEatShare