Martha Stewart's website
Serves 12
In these dark days (yay, not complaining, loving this winter) hearty dishes like stuffed cabbage sound so good.
For the Stuffed Cabbage
2 to 3 lbs Savoy Cabbage
12 oz Ground Beef
12 oz Ground Pork
2 cups cooked Brown Rice
1/2 medium Onion, finely chopped (1 cup)
1/4 cup chopped fresh Flat-leaf Parsley
1 TB hot Paprika
For the Tomato Sauce (makes 3 cups)
1 28 oz can Whole Peeled Plum Tomatoes, with juice
2 TB Extra Virgin Olive Oil
1/2 medium Onion, finely chopped (1 cup)
2 cloves Garlic, minced
Coarse Salt
Make the tomato sauce: pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely. Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel off layers of leaves and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large leaves. Reserve remaining leaves for another use. Preheat oven to 375 F. Using 2 forks, gently stir together beef and pork, rice, onion, parsley, paprika and 1 TB salt. Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large shallow baking dish. Spread sauce over stuffed cabbage leaves. Cover with parchment lined foil, and bake until cooked through and cabbage is tender about 1 hour.