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Cabbage Rolls
1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until
outer leaves are tender; drain. Rinse in cold water; drain. Remove
eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.
Serves 4.
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc
Ninety percent of the international spice trade is in whole spices, paprika being the only spice sold ground in significant quantities. Curry powder is the only blend that is of any commercial importance.
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