1 can (28oz) whole peeled plum tomatoes, with juice
2 T. extra-virgin olive oil
1/2 med. onion, finely chopped (1 c.)
2 garlic cloves, minced
1/8 t. red-pepper flakes
Coarse salt
Instructions
MAKE TOMATO SAUCE- Pulse tomatoes with juice in a food
processor until finely chopped. Heat oil in med. sauce pan over
med. heat. Add onion, garlic, & red pepper flakes. Cook, stirring
constantly, until onion is tender. Add chopped tomatoes & juice.
Bring to a boil. Reduce heat, & simmer until thick. Season with
salt. Let cool completely.
MAKE THE STUFFED CABBAGE- Bring a large pot of salted water to a
boil. Add cabbage head, & cook until outer leaves are just tender.
Peel outer layer of leaves, and drain. Repeat until all leaves are
cooked & removed. Pat each leaf dry. Select the largest leafs to
work with.
Preheat oven to 375o. Gently stir together beef, pork, rice,
onion, parsley, paprika & 1 T. salt. Working 1 leaf at a time, trim
thick part of rib, leaving leaf intact. Arrange about 1/2 c. filling
in center of each leaf. Fold stem end over filling. Fold sides into
filling. Carefully roll cabbage over to form package. Transfer
each, seam side down, to a large shallow baking dish.
Spread sauce over stuffed cabbage leaves. Cover with parchment-
lined foil, & bake until cooked through & cabbage is tender, about
1 hr.
Serving
Suggestions
I serve extra rice & put a little sauce over it. Salad & it's a meal !
Originally Submitted
2/15/2010
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