- Staffed Cabbage in Tomato Sauce
Products:
- Ground Pork 16 oz. and Ground Turkey 16 oz.
- 1 Big Cabbage, 1 onion, 1 egg
- one clove of garlic, cooked rice 8 oz.
- Tomato puree 16 oz
- 1/4 cup of Heavy Cream
- Fresh Parsley, Salt & Pepper
- Red paprika, Savory, Caraway Seeds, Agave Syrup and Garlic Powder
First you have to shake off the cabbage, then put them into boiling, salted water. Cover and cook for 5 minutes, then turn over. Wait another 5 minutes, then remove from the water, drain and let them cool down. Save the cabbage water for later use. Chop onion and garlic, finely plus fresh parsley
Start frying onion with garlic to softness and at the end turn of the heat and add 1/4 cup of water. To the bowl put both ground meats, add 1 egg, cooked rice and fresh parsley. Season with salt & pepper, 1 tsp of caraway seeds and 1/2 tsp savory. Add prepare earlier onion and 2 tbsp of tomato sauce and start mixing all ingredients until you will get smooth mass.
Prepare chilled cabbage leaves. Separate and thin hard stalks. Using smallest leaves, prepare one layer in a baking dish. Now it is time to start preparing rolls. Pick the biggest cabbage leaves, put 1 full tbsp of meat mass, then roll cabbage leaves over the meat. Fold the side in and keep rolling. With the smaller leaves, put 2 together making size equal to big one. Then repeat the steps and keep rolling. With the smallest leaves, put 3 together and keep rolling. Set them all tight, into baking dish, over prepared earlier cabbage leaves.
It is time to prepare tomato sauce. Pour puree into frying or baking pan, add 1 cup of cabbage water, salt & pepper, 1/2 tsp savory, 1 tsp caraway seeds and 2 tsp of red paprika, 1 tsp garlic powder and stir. to the end, add 1/4 cup of fresh parsley and 1 tsp agave syrup. Cook for few minutes stirring occasionally. Half of the tomato sauce pour over the staffed cabbage rolls and cover with the rest of cabbage leaves and then with aluminum foil. Put to the oven for 90 minutes on 380 F. Remove aluminum foil for last 20 minutes of cooking. To the other half tomato sauce add 1/4 cup of heavy cream, season with salt, pepper & agave syrup. Bland to get smooth creamy sauce.
Remove cooked staffed cabbage from the oven, and Serve. Pour over creamy tomato sauce with bread on the side.