Stuffed Cabbage
Cook time: 
Total time: 
  • 2 tbsp butter
  • ½ onion, minced
  • 1½ pound ground beef
  • 1 cup cooked rice
  • 2 egg, beaten
  • Salt and pepper
  • 1 tsp fresh thyme leaves
  • ¼ cup currants
  • 2 cups tomato sauce
  • 1 tbsp brown sugar
  • 1½ tbsp red wine vinegar
  • 1 head Savoy cabbage
  1. Melt butter in small saucepan over medium heat. Add onions and cook until just soft and translucent, a minute or two. Combine beef, rice and eggs in a mixing bowl. Add onions and season with a heaping 1 teaspoon sea salt, pepper and thyme. Add currants. Mix well; cover and refrigerate until needed. Whisk together tomato sauce, brown sugar and vinegar. Season with a pinch more salt and set aside.
  2. Carefully peel back outer leaves of cabbage, using a sharp knife to cut leaves from stem. Cut out thick part of spine, creating a narrow long V in each leaf. You will need about 12 leaves. Fill a large pot with water and bring to a boil. Fill a large bowl with ice water and set next to stove. Salt boiling water. Working one leaf at a time, blanch until tender, about 30 seconds, remove from boiling water and submerge in ice water. Add more ice to water as needed. When all leaves are blanched and chilled, drain and pat dry with paper towel.
  3. Heat oven to 350. Shape meat into a 12 rectangular shaped patties, using about ⅓ cup of filling apiece. Place patties on leaves and roll up to create a neat package, then place in baking dish with the flap side down. Make sure no meat is exposed; if it is, use an extra cabbage leaf to patch.
  4. Pour tomato sauce over cabbage rolls. Cover baking dish with tin foil, and bake about 50 minutes, until the meat is cooked through and sauce is bubbling.
Recipe by Sprung At Last at