Stuffed Cabbage Leaves…

Stuffed Cabbage Rolls

How can something as ordinary as cabbage, rice, and ground beef make such a splendid dish? Seriously.  I would serve this to company.

1 pound ground beef
1 shallot, diced
1/4 green pepper, chopped
2 cloves garlic, minced
1 egg, beaten
2 T. Lea & Perrins
3/4 cup basmati rice
2 t smoked paprika
1 teaspoonful salt
1/2 teaspoonful pepper
1 T Italian seasonings
4 large cabbage leaves (1 large leaf makes 1 serving)
1 can sauerkraut
1 can of fire roasted tomatoes (I used salsa ready fire roasted tomatoes from Aldi)
1/2 cup of Trader Joe’s Vegetable Juice
1/2 cup beef broth
Sour Cream

Boil cabbage in stock pot,completely cover with water approximately 10 min. until leaves get soft. Separate 4 outer leaves and then coarsely chop the remaining cabbage.

Combine beaten eggs, uncooked beef, uncooked rice, onion, garlic, green pepper, paprika, Lea & Perrins, Italian seasonings, salt and pepper. Mix well and shape into palm size (1/3 c) footballs.  Wrap each raw meat mixture in a cabbage leaf folding vein side first with the more tender side wrapping around the outside to seal.

Place 2 T butter in the bottom of a Dutch oven and melt.  Add one can of kraut to the butter in the bottom of Dutch oven.  Place cabbage bundles on top of kraut  Cover stuffed leaves with 1 can of fire roasted tomatoes and then pour 1/2 cup Trader Joe’s Vegetable Juice (or V-8) and 1/2 cup of beef broth.  Cover the pan with the lid and bake at 425 for 1 1/2 hrs.  Serve by plating one stuffed cabbage leaf and then topping it with the tomato smothered kraut and a dollop of sour cream.

I took the rest of the coarsely chopped cabbage and cooked it with butter, salt, black pepper, cayenne pepper, and a tad of sugar and used it as a side.

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