Stuffed cabbage
Traditional dish with few seasonings, which allows the flavors of the main components to shine.
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- 1
Bring large pot of water to a boil. When boiling, add 1 tsp. Salt
- 2
Remove loose outer leaves from cabbage and cut out core.
- 3
Add cabbage to boiling water. After two minutes an outer leaf will be loose. Remove it with tongs and place on clean kitchen towel to cool.
- 4
Leaves will continue to loosen, about one minute at a time. Remove 14 leaves and cool on kitchen towel. Save remaining cabbage for another use.
- 5
Meanwhile, saute onion in olive oil until translucent.
- 6
Preheat oven to 350. Spray 9x13" pan with nonstick cooking spray.
- 7
When cabbage leaves are cool, cut out hard inner stem section.
- 8
In medium bowl, mix together raw beef, rice, sauted onions, 1/2 tsp. salt, and pepper.
- 9
Place about 1/3 cup beef mixture in each cabbage leaf. Roll burrito style and place seam side down in prepared pan.
- 10
In medium bowl, mix together tomato sauce, beef broth, and paprika. Pour over cabbage rolls.
- 11
Cover tightly with aluminum foil. Bake 1 hour.
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