INGREDIENTS
2 cups uncooked long-grain rice ,4 cups water
2 large heads savoy cabbage ,1 cup water
2 onions, chopped ,3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage ,4 cloves garlic, minced
2 teaspoons dried dill weed ,8 bay leaves
3/4 teaspoon salt ,1/2 teaspoon ground black pepper
1/2 teaspoon white sugar ,1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
DIRECTIONS
Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and
4 cups water. Bring to boil; reduce heat, cover and simmer for 20
minutes or until all of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin,
long knife. Place 1 cabbage in a microwave proof container with a
lid with core side down. Pour 1/2 cup water into the container with
the cabbage, cover and microwave on HIGH (full power) for 10
minutes. Carefully turn cabbage over and cook covered for an
additional 10 minutes. When cabbage is cooked, let sit until it is
cool enough to handle. Separate leaves carefully, removing any tough
ribs. Cook the second cabbage in the same manner.
Divide chopped onions in half. Saute one half of the onions in 3
tablespoons butter; cook just until translucent (do not brown). In a
large mixing bowl, mix together both the cooked and uncooked rice,
cooked and uncooked onions, ground beef, pork sausage, garlic, dill
weed, salt, black pepper and sugar and mix well to blend. Spoon
about 2 tablespoons of mixture onto each cabbage leaf. Bring one end
of cabbage leaf over mixture, roll and tuck ends in to prevent any
filling from falling out.
Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch
casserole dishes by placing some left over cabbage leaves in bottom
of each. Arrange cabbage rolls in a single layer tight against each
other.
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In a food processor or blender, process condensed tomato soup and
tomatoes. Pour tomato mixture over the cabbage rolls until just
covered. Place 4 bay leaves on top of sauce in each dish. Cover each
dish tightly with aluminum foil. Bake in a preheated 350 degrees F
(175 degrees C) oven for 2 hours. Once cooked, remove the dishes
from the oven and let cool for 15 minutes before removing aluminum
foil. Serve hot.
Wine Tip
Try with a Barbera from the Piedmont region of Italy.
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