Italian Stuffed Cabbage Rolls #2
StuffedLike any dish Italian Stuffed Cabbage Rolls can be made in a variety of different ways. I love the original recipe that I have posted on this site but that’s the recipe I grew up with. Since I love different varieties of food I don’t mind trying something new from time to time. What makes this recipe tasty and delicious is the combination of well seasoned ground beef, veal and pork. I use just beef but this recipe takes it a step further. I usually use green cabbage to create this dish but Italians usually make this dish with Savoy cabbage which is sweeter and milder in flavor than green cabbage. The sauce for these Italian Stuffed Cabbage Rolls is plain and simple. The combination of tomatoes, Worcestershire sauce and beef broth when cooked with the seasoned cabbage rolls blends everything together to create a light flavorful sauce. Enjoy! INGREDIENTS 1 large head of green or Savoy cabbage1/2 pound of ground beef1/2 pound of ground veal1/2 pound of ground pork1 cup of long grained rice, uncooked1/2 stick of butter, melted1 cup of fresh parsley, chopped2 small eggs3 cloves of garlic, chopped2 Tbls of Worcestershire sauceSmall can of tomato sauce1 tsp of fresh ground black pepper1 tsp of salt1/2 tsp of paprika1 yellow onion, chopped2 15oz cans of chicken broth1 28oz. cans of diced tomatoes1 tsp of oregano1 tsp of basilPREPARATION Core the center of the cabbageCarefully place the cabbage in a large pot of boiling water.Remove the outer leaves as they become tender being careful not tear them.You will need around 16 cabbage leavesIn a large bowl mix together the meat, rice, butter, parsley, eggs, garlic, Worcestershire sauce, tomato sauce, salt, pepper and paprika.Start to pre-heat the oven to 350 degrees.Take a handful of meat and roll it into a small log.Roll the meat up in the cabbage leaves while tucking the sides of the cabbage on the inside.Repeat until all the cabbage and meat is used up.Place a lining of extra cabbage leave in the bottom of a casserole dish.Layer the bottom of the dish with the onions and half the tomatoesSprinkle the tomatoes with some of the basil and oregano.Place a layer of cabbage rolls on top and repeat with the onions and tomatoes.Add the broth and cover with any remaining leaves.Cover the casserole dish and bake for 1 hour.Check to see if it’s dry or not. If so add some more tomatoes and broth.Cover and cook for one more hour.Serves 6 to 8 people
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