Fri 19 Feb
2010
Stuff It – Part III
You’ve tackled the Shake, Shuffle, and Roll stuffed tenderloin. You’ve impressed your guests with “It’s A Date” stuffed dates. Here’s one more to add to your repertoire of Launderette’s stuffed recipes: Stuffed Cabbage Rolls. Remember, don’t worry about measuring everything out; follow your instincts.
Babushka’s Delight
• Cooked rice
• 1 head of cabbage
• 1 pound of ground beef
• Chopped onion
• 3 cloves of garlic
• Chopped basil
• 1 slightly beaten egg
• Salt
• Black pepper
• 1 can crushed tomatoes
• Toothpicks
Cook cabbage leaves in salted water for a few minutes until soft. Drain. In a mixing bowl, combine the beef, rice, onion, garlic, basil, egg, salt, pepper, and a little bit of the crushed tomatoes. Fill cabbage leaves with the mixture. Roll and secure with toothpicks. Place the rolls in a large skillet and pour the rest of the crushed tomatoes over the rolls. Cover and bring to a boil. Reduce heat and simmer for about 40 minutes, continuing to spoon the liquid over the rolls.
*If you’ve made too many rolls to fit in one skillet, you can also bake them in a casserole dish at 375 for about 30 minutes.
Smacznego! Bon appetit!