Tuesday, April 10, 2007

Stuffed Cabbage

This was my gram's recipe. Total comfort food. You can substitute ground chicken or turkey for the ground beef for a slightly 'healthier' version.

2 Medium size heads of cabbage
2 lb ground beef (or turkey or chicken)
1 lb ground mild sausage
1 Medium sized onion, finely chopped
1 Medium green pepper, finely chopped
1 Cup uncooked white rice
16 oz. can tomato sauce (I double this because I like a lot of sauce)
1/4 cup hot water
2 cups hot water

Mix meats with all ingredients but cabbage, tomato sauce and 2 cups hot water. Set aside. Core cabbage. Scald cabbage in boiling water 3-5 minutes taking care not to over cook. Trim the thick membranes from the leaves.
Cover the bottom of the roasting pan with loose cabbage and 2 cups of hot water. Make rolls with the leaves and meat mixture. Layer rolls, covering each layer with sauce. Finish with sauce. You may need to add more sauce. Bake covered 2 - 2 1/2 hours. Check often to keep from drying out. You may add hot water or tomato juice if needed.

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