Stuffed Cabbage

Filed under Beef Casseroles

Servings: 8

Recipe courtesy Wayne Harley Brachman.

Ingredients

  • 2 head Cabbage, large; outer leaves for rolling, inside leaves shredded
  • 1 1/2 lb Ground beef, for the stuffing
  • 1 1/2 cup Barley, cooked in beef stock per the package, for the stuffing
  • 1 Onion, large, minced, for the stuffing
  • 4 clove Garlic, minced, for the stuffing
  • 1 tsp Ground cumin, for the stuffing
  • 1 tsp Paprika, sweet, for the stuffing
  • 1 Egg, large, for the stuffing
  • 2 tbsp Olive oil, for the sauce
  • 1 tbsp Canola oil, for the sauce
  • 1 Onion, large, coarsely chopped, for the sauce
  • 3 clove Garlic, minced, for the sauce
  • 2 cup Beef stock, strong
  • 1 cup Tomato sauce
  • 1 tbsp Paprika, sweet, for the sauce

Directions

  1. If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Cook them 2 minutes until pliable, drain and cut out the thick part of the stem.
  2. Mix the stuffing ingredients, form 1/4 cup into an oval and place in the center of a leaf. Roll once from the stem end, tuck in the sides and roll up.
  3. Preheat the oven to 325 degrees F.
  4. Saute the onion in the oils until golden, then the garlic for 1 more minute. Add the tomato sauce and stock and whisk in the paprika.
  5. Spread the shredded remaining cabbage in a large baking dish, arrange the rolls seam side down on top and cover with the sauce.
  6. Bake covered 1 hour, adding liquid as needed to keep the cabbage moist, then uncover and bake another hour.