Stuffed Cabbage

Recipe Ingredients

2		Large heads cabbage
		= (outer leaves for rolling, inside
		Leaves for stuffing)
		Stuffing
1 1/2 lbs	681g / 24oz	Ground beef
1 1/2 cups	93g / 3.3oz	Barley - cooked in beef
		Stock according to package instructions
1		Onion - minced (large)
4		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Sweet paprika
1 teaspoon	5ml	Egg (large)
		Sauce
2 tablespoons	30ml	Olive oil - plus
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Onion - coarsely chopped (large)
3		Garlic cloves minced
2 cups	474ml	Strong beef stock
1 cup	237ml	Tomato sauce
1 tablespoon	15ml	Sweet paprika

Recipe Instructions

If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain and cut out the thick, tough part of the stem.

Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.

Preheat oven to 325 degrees.

In the oil, saute the onions to golden, then saute the garlic for one more minute. Add the tomato sauce and beef stock. Whisk in the paprika.

Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam-side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.

This recipe yields 8 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1C17) - from the TV FOOD NETWORK

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