Monday, May 13, 2013

Mother's Day Fave: Stuffed Cabbage

This Mother's day weekend my Son was 1500 miles away he sent flowers but I had to cook :) So I decided I would make one of my absolute faves! I love Stuffed Cabbage. I updated the recipe to substitute tomato juice for tomato sauce and also included a Pictorial Tutorial to help with assembly.
Hope this make it easier to pass it on! 
I would love it if you "Pinned" it as Tutorials are awesome on Pinterest!


Medium Head Green Cabbage (par boiled)

1 1/2 lbs Ground Beef
1/2 lb Ground Pork
2 C Cooked Rice
2 Tblsp Olive Oil 
1/2 C Onion (chopped)
Tblsp Garlic (chopped)
2 Tblsp Worcestershire Sauce
1 tsp Celery Salt
1 tsp Salt
1 tsp Black Pepper

3 cans (4oz each) Tomato Juice
1/4 medium Onion (grated)
1 stalk Celery (grated)
2-3 Tblsp Worcestershire Sauce
1 C Brown Sugar
2 Tbsp Butter
1 Tblsp Vinegar
1 Tblsp Lemon Juice
Salt & Pepper to taste

Cut Head of Cabbage in half.
Remove Core
Place Cabbage in Large Pot, cut side down.
Add Water to Cover.
(Secret: Add 1 Tbsp Baking Soda, 1 Tbsp Lemon Juice and Salt to water. This Baking Soda reduces the gassy "after effect" of the cabbage) The rest is for flavor. ;)
Boil Cabbage until softened to roll. (about 10 mins @ rapid boil)
After 10-15 mins, drain and allow to cool.

Prepare Sauce: 
In a Saucepan, saute grated onion and butter until onion translucent.
Add remaining ingredients, whisk to Combine.
Bring to boil to dissolve sugar. Once sugar is not visible, boil rapidly for 5 minutes.
Cover and Reduce heat to Low. Simmer until ready for it.


In Saute Pan warm Olive Oil.
Saute Ground Beef and Ground Pork in the Olive Oil.
When Meat starts to sear, Add Onion and Garlic.
When Onion is translucent, Add 3-4 tbsp of the Sauce.
Lower Heat to Medium Low. Simmer for 5 minutes.
Add Cooked Rice.
Combine Well.
Remove from heat when filling is thoroughly combined and heated through.
Salt and Pepper to taste.

Prepping Baking Dish:

Cover bottom of  Baking Vessel (I used 13x9x2) with sauce. (about 1/3 of sauce for same size pan)

Making Rolls: 
Place 1 Cabbage Leaf on a flat plate. Using Tbsp, scoop filling and mold into cannell
Place filling at edge of cabbage leaf closest to you.
Fold edges of cabbage inward.
Roll filling into cabbage leaf, folding the ends inward as you continue.
Place Cabbage Roll in baking Vessel with folded edge at bottom of pan
Continue rolling until pan is filled
Cover Cabbage Rolls with Sauce.
Bake @ 400°  for 30 mins. Serve.

Note: For the Sauce. I wanted the onion and the celery grated as I like a smooth sauce. It also seems to have an effect on the onion that makes it less potent. It seems to "melt" into the sauce this way.
It truly was a great outcome. Hope you try it soon!