Baked Stuffed Cabbage Rolls

Serves: 6

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Create versatile rollups that can be stuffed with meat and other savory fillings by using cabbage as “wrappers.”

Ingredients

Preparation

Preheat oven to 350° F.

Bring a large pot of water to a boil. Remove the 12 largest outer cabbage leaves and blanch them, a few at a time, until just flexible, 2 to 3 minutes. Place the blanched leaves in a bowl of ice water for 2 to 3 minutes. Drain the ice water and cut out the thick center rib on each leaf, keeping the leaf as intact as possible. Dry the leaves well.

Shred the remaining cabbage and place in a large baking dish.

Heat oil in a sauté pan over medium heat. Add onions, parsnips, carrots and celery and cook until just tender, 5 to 7 minutes. Stir in garlic and nutmeg; cook for 1 additional minute. Remove from heat and add beef, quinoa or rice, parsley, thyme, raisins and pine nuts. Season to taste with salt and pepper.

In a saucepan, combine crushed tomatoes, tomato paste, stock, sugar and vinegar. Cook over medium heat until combined. Season with salt and pepper; set aside.

Lay a cabbage leaf on a work surface and place a generous scoop of the filling in the center of the leaf. Roll up the leaf burrito-style and place the cabbage roll on top of the shredded cabbage, seam-side down. Repeat with remaining cabbage leaves and filling.

Top the cabbage rolls with the sauce. Cover the dish and bake until heated through, 30 to 40 minutes. Remove the cover and bake until the sauce is bubbling, about 10 more minutes.

More about: beef, cabbage, quinoa, rice, tomatoes

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