Monday, January 28, 2013

Beef Stuffed Cabbage

There are so many ways to stuff cabbage, but I like the simple ingredients in this one the best. These cabbage rolls are so simple to make and so very tasty. Don’t omit the raisins because they definitely add a dimension of flavor. 5 star recipe for sure!
1 medium head green cabbage 

2 tbsp olive oil
1 cup chopped yellow onion
1 pound ground beef
1/2 cup cooked rice
1/4 cup raisins
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp all spice 

1 (15 oz) can tomato sauce
1/2 cup beef broth
1/2 tsp paprika
Salt and black pepper

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

In a large bowl, mix the beef, cooled onion, cooked rice, raisins, salt, black pepper, and all spice with a wooden spoon.

Discard the large, damaged outer leaves of the cabbage. Cook the cabbage in boiling water until the leaves start to loosen. Remove one by one from the simmering water and pat dry with a paper towel. Next, cut out the center vein from each leaf so that you can easily roll them up.
Place a spoonful of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture, then fold the sides in, then roll. Place the cabbage rolls, seam side down, in a baking dish.  
Now, mix together the tomato sauce, beef broth, paprika, and a little salt and black pepper then pour over the cabbage rolls. Cover with foil and bake for 1 hour on 350 degrees. 

Source: adapted from Paula Deen
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