Stuffed Cabbage Rolls
Finished off in housemade tomato sauce, boiled cabbage serves as the wrapper for your choice of ground beef or pork in this traditional recipe.
3.5 lb. diced tomatoes in juice
1 cup tomato paste
2 cups vegetable broth
1/4 cup white vinegar
3/4 cup brown sugar
5 lb. cabbage
1/2 lb. onions, 1/4-in. dice
1 1/2 lb. ground beef or pork
1/2 cup liquid eggs
1 1/2 cups cooked rice
1 1/2 tsp. dried marjoram
1 tbsp. minced garlic
1 tbsp. kosher salt
1 tsp. black pepper
2 qt. tomato sauce
- Prepare tomato sauce: crush tomatoes by hand and combine with tomato paste and vegetable broth; bring to a boil. Add vinegar and sugar; stir until dissolved. Remove from heat; hold at 160°F.
- Remove core from cabbage and blanch each head in salted boiling water, removing outer leaves as they soften. (Save inner leaves for braised cabbage.) Shock boiled leaves in ice water, then drain. Cut thick core off of back of each leaf.
- Sauté onions in some butter until soft; set aside to cool.
- In large mixing bowl, combine ground meat, cooked onion, eggs, rice, marjoram, garlic, salt and pepper. Mix together, then chill.
- Place 2 ounces chilled meat mixture in each cabbage leaf. Roll leaf over meat, tucking in sides.
- Place rolls in lightly oiled hotel pan with seam side down.
- Ladle tomato sauce evenly over each pan of rolls.
- Cover and bake until meat is cooked through and internal temperature is 160°F.