The Dish with Anita: Stuffed cabbage rolls - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Stuffed cabbage rolls

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SAN DIEGO (CBS 8) - This is a Polish recipe I was told and a family favorite that I don't get to make too often, since it makes so much it is probably best suited for holidays and potlucks. This recipe is not hard, despite what might seem like a long list of ingredients. Enjoy!

Ingredients:

1 large Savoy cabbage head large pot of boiling salt water

Filling: 1 lb each –ground pork, ground chuck

1 3/4 cup cold cooked brown or white rice

1/3 cup low fat sour cream

1 large egg, lightly beaten (optional)

2 tsp kosher salt

1 tsp black pepper

2 tbsp olive oil

1 large onion, chopped fine

1 tbsp minced garlic

2 tsp paprika

1/2 tsp ground allspice

1/8 tsp nutmeg

Instructions:

Preheat oven to 375 degrees. Spray a 9 x13 baking pan with nonstick cooking spray.

Remove core of cabbage, leaving the head whole and place in boiling salt water for 3 to 4 minutes. Remove and let the cabbage drain. Carefully peel leaves back and blot dry with paper towels. Trim the outside thick stalk at the base of the leaf and stack. In a very large mixing bowl place meat, cooked rice, sour cream, egg, salt and pepper and set aside.

Place olive oil in a cold skillet, heat to medium, add onion, garlic, paprika, allspice and nutmeg and cook until onion is tender and translucent, about 7 minutes. Remove from heat and let onion mixture cool before adding to meat. With clean hands, gently mix ingredients until combined, being careful not to over-mix as this will make filling tough once cooked.

To assemble: take one cabbage leaf and starting at the base, fill with one-third to one-half cup of meat mixture. Roll the leaf like a burrito, making sure to tuck the ends. Place seam-side down and side-by-side lengthwise in prepared baking pan. Repeat until all meat mixture is gone.

Pour sauce over rolls, cover with foil and place in 375 degree preheated oven. Bake for one hour, basting periodically with sauce during the last 15 to 20 minutes. Remove foil and let the top brown during last minutes of baking. Remove from oven and let stand for a few minutes before serving.

Sauce

Ingredients:

1 tbsp each- olive oil, butter

1/2 onion, chopped fine

1 tsp minced garlic

1 15 oz can of each-low sodium chicken broth, tomato sauce, condensed tomato soup

2 tsp brown sugar

2 bay leaves

1/4 to 1/3 cup heavy cream or fat free Half and Half

Salt and pepper to taste

Instructions:

In a large skillet heat olive oil to medium. Once hot, add butter until melted. Add garlic and onion, cooking until onion is soft. Add remaining ingredients except for cream. Bring to a boil then reduce heat to a simmer. Add cream and salt and pepper to taste. Pour over prepared cabbage rolls and bake per above instructions.

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