Cabbage Rolls
In a large bowl, combine ground meat, egg, breadcrumbs, rice, water, onions, carrot and garlic. Mix well and season to taste with salt and pepper. Set aside. In large stockpot, bring 1 gallon of water to boil. With sharp knife, remove core from cabbage and drop it, stem side down, into the water. Simmer for 5 to 10 minutes until outer leaves are softened. Cool. Separate leaves and trim off back spines. With core end toward you and hollow side up, divide and portion meat mixture onto each leaf. Fold in sides and loosely roll up. Set aside.
Tomato Sauce
Meanwhile, heat oil in large heavy pan. Sauté onion until golden brown. Add wine; simmer for 5 minutes. Stir in remaining ingredients and bring to boil. Add cabbage rolls, seam side down, with additional chicken stock if sauce does not cover them. Reduce heat, cover and simmer 1 1/2 hours. Serve hot.
Ingredients
Cabbage Rolls
- 11/2 Pounds lean ground beef, chicken or turkey
- 1 small egg
- 2 Tablespoons seasoned dry breadcrumbs
- 2 Tablespoons uncooked white rice
- 2 Tablespoons water
- 3/4 onion, minced
- 1 carrot, peeled and grated
- 1 clove garlic, minced
- Salt and pepper; to taste
- 1/2 head of green cabbage (about 1/2 pound)
Procedure
Tomato Sauce
- 2 Teaspoons oil
- 1/4 onion, chopped
- 2 Tablespoons dry white wine or chicken stock
- 1 Cup (7 ounces) diced tomatoes in purée
- 1/4 Cup water
- 3/4 Cup California raisins
- 1 Tablespoon packed brown sugar
- 1/2 Tablespoon fresh lemon juice
- Salt and pepper; to taste