Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: as needed Hard green or Savoy cabbage leaves; 1/2 lb Ground pork; 1/2 lb Ground beef; 2 cups Rice (undercooked); as needed Onion, chopped; as needed Garlic, minced; as needed Butter or oil; as needed Celery, chopped; as needed Green pepper, diced; 1 tsp Kosher salt; to taste Black pepper (freshly ground); a couple of tablespoons Dried parsley; as needed Tomato sauce or pureed tomatoes; as needed Granny Smith or tart green apples, chopped; to taste Sour cream (optional)

15 ingredients · 14 steps · from Martha Stewart

Ingredients

as needed Hard green or Savoy cabbage leaves
1/2 lb Ground pork
1/2 lb Ground beef
2 cups Rice (undercooked)
as needed Onion, chopped
as needed Garlic, minced
as needed Butter or oil
as needed Celery, chopped
as needed Green pepper, diced
1 tsp Kosher salt
to taste Black pepper (freshly ground)
a couple of tablespoons Dried parsley
as needed Tomato sauce or pureed tomatoes
as needed Granny Smith or tart green apples, chopped
to taste Sour cream (optional)

Watch the original video

Steps

Wash the cabbage and remove the core to separate the leaves.
Place a pot of boiling water on the stove. Steam the cabbage until the leaves are tender enough to roll into filling.
While the cabbage is steaming, prepare the filling: In a pan, sauté chopped onion with garlic and butter or oil until softened.
Add ground pork, ground beef, undercooked rice, celery, green pepper, kosher salt, black pepper, and dried parsley to the pan.
Mix all ingredients thoroughly using an electric mixer if desired.
Once the cabbage leaves are tender, remove them from the water. Cut off any thick veins in the center of the leaf to facilitate wrapping.
Line a large pot with several cabbage leaves to prevent sticking and create a base layer for the stuffed cabbage.
Spoon the filling onto the cabbage leaves, fold the ends over, and roll into tight packages.
Arrange the rolled cabbage pieces in the lined pot, ensuring they are packed snugly.
Pour the tomato sauce or pureed tomatoes over the top of the cabbage rolls. Sprinkle with a little more salt if desired.
Cover the pot tightly with additional cabbage leaves to prevent them from drying out during cooking.
Add chopped Granny Smith or tart green apples on top of the covered cabbage.
Cook the stuffed cabbage for up to an hour, then test for doneness.
Once cooked through, serve hot. Optionally, stir in sour cream and some tomato sauce into the serving dish for a rich gravy.

Recipe extracted by Foodle from “Martha Stewart Makes Stuffed Cabbage With Her Mother | Martha Stewart” by Martha Stewart. Quantities follow the video and may be approximate — watch the original for technique.