Stuffed Cabbage Rolls with Ground Beef

Stuffed Cabbage Rolls with Ground Beef

ingredients:

1 large green cabbage (1.1 kg)

2 tablespoons of butter

1 large onion, finely chopped

2 garlic cloves, minced

2 cups of cooked White Rice* Follow White Rice Recipe under Side

454 grams of ground beef or pork

Salt and pepper to taste

1 tablespoon of parsley

1 medium green pepper, grated

3 cups of tomato puree

1 cup of sour cream

Procedure:

1.      In a pot boil 8 cups water with salt.

2.      Clean the cabbage by removing any damaged outer leaves, reserve aside 4 of the largest; with a knife remove the center of the cabbage, carefully remove the remaining leaves trying to keep them whole.

3.       Boil the cabbage leaves for 5 minutes or until they change color and are tender, remove them and place them on a kitchen towel, reserve 1 cup of the water in which the leaves were bleached.

4.       Remove the top of the thick vein of each leaf, to make it easier to roll them.

5.       Line the bottom of a pan with the 4 reserved leaves, this prevents the rolls from drying while cooking.

6.       Heat the butter in a medium skillet over medium heat, add onion and garlic, saute about 8 minutes until soft and lightly browned, remove and set aside.

7.       Mix the ground beef with the rice, onion mixture, salt, pepper, parsley and green pepper.

8.       Place about 1/3 cup of the meat filling in the center of each cabbage leaf, fold the sides toward the center over the filling, roll starting with the side where the thick vein ends, place the rolls in the pan ready, alongside one another in rows, with the edge downward.

9.       Mix the tomato puree with the reserved cup of water, pour the sauce over the rolls to almost cover, cook over medium heat, and let simmer for 1 hour or until cabbage is very tender, if necessary add more sauce during cooking.

10.   Mix 1/2 cup sour cream with some of the hot sauce cooking the rolls, pour over the rolls, if desired, serve with additional sour cream.