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Tribe
August 20, 2010
Easy cooking for the holidays [RECIPES]
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(Photo by Dan Kacvinski)
STUFFED CABBAGE ROLLS
2 heads cabbage
Filling:
2 pounds ground chicken
2 eggs
1/4 cup finely diced onion
3 tablespoons minced garlic
1 small potato, peeled and grated
1/4 cup uncooked white rice
2 to 3 tablespoons bread crumbs
Salt and freshly ground black pepper, to taste
Sauce:
1/4 cup safflower or vegetable oil
2 onions, chopped
3 tablespoons minced garlic
1 celery stalk, chopped
1/2 green pepper, chopped
1 can (28 ounces) whole tomatoes, coarsely chopped (reserve liquid)
1 can (8 ounces) tomato sauce
1 cup dry red wine
1/2 cup brown sugar, packed
Juice of 2 lemons
Salt and pepper, to taste
Cut away the core of each cabbage. In a large saucepan, steam the cabbage over simmering water until soft enough to separate the leaves and fold them without tearing or breaking.
For Filling: In a large bowl, combine the ground chicken, eggs, diced onion, garlic, potato, rice and bread crumbs; blend well. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
For Sauce: In a large ovenproof pot, heat the oil and sauté the chopped onion, garlic, celery and green pepper until tender. Add the tomatoes and their reserved liquid, tomato sauce, wine, brown sugar and lemon juice. Season to taste with salt, pepper, additional brown sugar and lemon juice. Bring to a boil, reduce heat, and simmer while preparing the cabbage rolls.
Place a cabbage leaf on a flat surface, shape the chicken mixture into a ball, place it on the root end of the cabbage leaf, and roll it up to enclose the filling, envelope-style. Place the cabbage rolls close together, submerged in the pot of tomato sauce. Cover the pot, bring to a boil, then reduce heat, and simmer for 1 hour.
Transfer the pot to a preheated 350 F oven and bake the cabbage rolls for 30 minutes.
Makes 8 to 10 servings.
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Judy—the salmon with apples and honey, as well as the stuffed cabbage rolls both look wonderful. I will share the recipes with David and undoubtedly try them over the holidays. Thanks for sharing your amazing talent with all of us!