Mom's stuffed cabbage (Galumpkis)
May 9, 2007
MAKES 18 TO 24 SERVINGS
May 9, 2007
MAKES 18 TO 24 SERVINGS
2 large heads cabbage
2 cups almost cooked white rice
1 large onion, small dice
2 tablespoons minced garlic
3 pounds ground beef (not too lean)
2 pounds ground pork
1 teaspoon dried thyme
Salt and pepper
4 eggs, beaten
2 (14.5-ounce) cans diced or chopped tomatoes
1/2 cup ketchup
1 1/2 cups tomato or vegetable juice
1 cup red wine
Preheat oven to 350 degrees. Remove center core of each head of cabbage. Place cored cabbages in soup kettle of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib from each leaf. Save 1 cup of cooking water for later use. Cook white rice, according to package directions.
Microwave onions and garlic in a microwave-safe bowl with a loose covering for 2 minutes or until softened.
Combine ground beef, ground pork, partially cooked rice, onions and garlic, thyme, salt and pepper in large bowl. Add beaten eggs; mix thoroughly (do not over-mix). Using a scoop or measuring cup, make cabbage rolls by placing meat mixture at the bottom of each leaf; roll and tuck the sides to cover the mixture, the seam should be at the bottom of the roll. Line the bottom of a roasting pan with unused cabbage leaves. Place the cabbage rolls, seam down, on the leaves in the roasting pan.
Place tomatoes on top of cabbage rolls in roasting pan. Mix red wine, tomato or vegetable juice, and ketchup; pour over rolls. If more liquid is needed, use water left over from cooking the cabbage. Place any leftover cabbage leaves on top of rolls to protect them while cooking.
Bake for approximately 90 minutes (depending on the number of rolls) until cooked through, checking for doneness after 1 hour.
Blackbird Chef de Cuisine Mike Sheerin
Nutrition facts per serving: 386 calories, 23 g fat, 8 g saturated fat, 134 mg cholesterol, 15 g carbohydrates, 26 g protein, 233 mg sodium, 3 g fiber
Preheat oven to 350 degrees. Remove center core of each head of cabbage. Place cored cabbages in soup kettle of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib from each leaf. Save 1 cup of cooking water for later use. Cook white rice, according to package directions.
Microwave onions and garlic in a microwave-safe bowl with a loose covering for 2 minutes or until softened.
Combine ground beef, ground pork, partially cooked rice, onions and garlic, thyme, salt and pepper in large bowl. Add beaten eggs; mix thoroughly (do not over-mix). Using a scoop or measuring cup, make cabbage rolls by placing meat mixture at the bottom of each leaf; roll and tuck the sides to cover the mixture, the seam should be at the bottom of the roll. Line the bottom of a roasting pan with unused cabbage leaves. Place the cabbage rolls, seam down, on the leaves in the roasting pan.
Place tomatoes on top of cabbage rolls in roasting pan. Mix red wine, tomato or vegetable juice, and ketchup; pour over rolls. If more liquid is needed, use water left over from cooking the cabbage. Place any leftover cabbage leaves on top of rolls to protect them while cooking.
Bake for approximately 90 minutes (depending on the number of rolls) until cooked through, checking for doneness after 1 hour.
Blackbird Chef de Cuisine Mike Sheerin
Nutrition facts per serving: 386 calories, 23 g fat, 8 g saturated fat, 134 mg cholesterol, 15 g carbohydrates, 26 g protein, 233 mg sodium, 3 g fiber
Find this recipe at:
http://www.suntimes.com/recipes/meat/375433,cmom09.recipe
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