RCI-VG.005.0225.001
Stuffed Cabbage Leaves
Stuffed Cabbage Leaves from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- onions2 largechopped
- 5 tablespoons
- 1 lb
- 2 teaspoons
- ¼ teaspoon
- 1 tablespoon
- – 3 tablespoons lemon juice2 unit
- 1 tablespoon
- ½ cup
- 1 can
- bunch parsley1 unitchopped fine
- bunch scallions1 unitchopped
- 4 tablespoons
- 2 teaspoons
- – 3 sprigs fresh mint2 unit
- 1 cup
- ¼ cup
- 1 head
- ¼ cup
- cream or sour cream (optional)¼ cup
Method
1
Bring a large pot of salted water to boil and carefully separate the cabbage leaves, immersing them in the hot water for 2-3 minutes until pliable. Remove the softened leaves with a slotted spoon and set aside to cool on a clean kitchen towel.
2
Heat 3 tablespoons of butter in a large skillet over medium heat and sauté the chopped onions until softened and translucent, about 5 minutes.
5 minutes
3
Add the lean ground beef to the skillet, breaking it into small pieces with a wooden spoon, and cook until browned, about 8 minutes. Drain off excess fat if necessary.
4
Stir the cooked rice, yellow split peas, chopped parsley, chopped scallions, dried dill, dried tarragon (if using), and fresh mint into the beef mixture. Season with 1.5 teaspoons salt and ¼ teaspoon pepper, stirring to combine.
5
Place a softened cabbage leaf on a work surface and spoon 2-3 tablespoons of the filling near the base of the leaf. Fold in the sides and roll tightly from base to tip, tucking in the edges as you go. Repeat with remaining leaves and filling.
6
Grease a baking dish with the remaining 2 tablespoons of butter and arrange the rolled cabbage leaves seam-side down in a single layer.
7
Whisk together the tomato paste, lemon juice, water, and beef broth in a bowl, then pour this sauce over the stuffed cabbage rolls.
8
Sprinkle the remaining ½ teaspoon salt and the tomato sauce over the top of the rolls. Cover the baking dish tightly with foil.
9
Bake at 350°F for 55-60 minutes until the cabbage is tender and the sauce has thickened slightly.
58 minutes
10
Remove from the oven and stir in the cream or sour cream (if using) just before serving, or drizzle it over individual portions at the table for a richer presentation.