| Comment:
Recipes for stuffed cabbage leaves can be
found in many cultures, but when served with apples they are distinctly
German.
Ingredients:
- 1 small red cabbage
- 1 pound ground beef
- 1 pound ground pork
- ¼ cup canola oil
- 2 cups diced onions
- ½ cup green onions
- 3 tbsps minced garlic
- ¼ cup diced red bell peppers
- ¼ cup diced yellow bell peepers
- 1 cup steamed white rice
- 1 tsp caraway seeds
- 2 eggs
- salt and cracked black pepper to taste
- ¼ cup vegetable oil
- 2 Granny Smith apples, cut, peeled and diced
- ½ pound sliced mushrooms (optional)
- 4 tbsps flour
- 2 cups beef stock or broth
Method:
Clean cabbage and remove main stem. In a large kettle, blanch cabbage
leaves in boiling salted water until soft and pliable. Repeat 2–3
times until all cabbage is blanched. Heat canola oil in a heavy-bottomed
Dutch oven over medium heat. Add 1 cup onions, green onions, garlic
and bell peppers. Sauté 5 minutes or until transparent. Remove
from heat and allow to cool 10 minutes. In a medium bowl, add pork,
beef, rice, caraway seeds, eggs, cooled vegetables, salt and pepper.
Lay cabbage leaves, rib side down, on a flat work surface. Spoon
approximately 3 tablespoons of filling into center of each leaf.
Roll into a cylinder, tucking in sides. Heat remaining vegetable
oil in a Dutch oven. Add cabbage rolls and sauté gently.
Add remaining onions, apples and mushrooms. Dissolve flour in beef
stock and add to mixture in Dutch oven. Cover and cook gently over
low heat 40 minutes, stirring occasionally. Place on a warm serving
dish and spoon apple-mushroom sauce over cabbage rolls.
|
