Thursday, October 15, 2009

Stuffed style


1 head of cabbage
1 1/2 pounds ground meat
1 onion or bell pepper sauteed
salt and pepper to taste
1 tsp each cumin and paprika
pasta sauce or white sauce
med/lg pot of boiling water

How To:

First off take a sharp knife, but be careful - this will aid in the cabbage leaves coming off better - loosen up the center of the cabbage with the knife from the bottom of it

As you begin to take the leaves off have a med/lg pot of water coming to a boil

Place the cabbage leaves in the pot so they soften...once softened about a minute or so cut out the center vein since it is to tough to work with

Some recipes say don't cook the meat but I cook it before hand and then add the spices to the meat along with the onion or bell pepper that you sauteed

Fill each leaf with just enough stuffing so that you can roll the leaf and tuck the sides in

Before placing leaves in pan preheat oven to 375 and put sauce on the bottom so that the leaves won't stick to the pan...then arrange the leaves close together

Once ready add more sauce to the top of the cabbage leaves

Cook for about 30 far as sides go get creative with veggies or mashed potatoes

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