Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Stuffed Cabbage Rolls

Recipe courtesy of Food Guy Magazine

 

INGREDIENTS

  • 1 head Napa cabbage
  • 1 lb. ground beef
  • ½ lb. hot Italian sausage, casing removed
  • 1/3 cup onion, minced
  • ½ cup celery, minced
  • 1 egg
  • 1 clove garlic, minced
  • 1 cup cooked white rice
  • ½ tsp. smoked paprika
  • salt and pepper
  • 1 (25 oz.) can condensed tomato soup (IFH Note: or your favorite tomato sauce)

 

PREPARATION

  1. Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boiling.
  2. Remove the outer leaves of the cabbage. Discard the leaves. Cut the core of the cabbage and separate the remaining leaves. Blanch in boiling water for 1-2 minutes until lightly tender.
  3. Line a large enamel cast iron pot with the smaller cabbage leaves. Plunge the larger leaves into cold water to stop the cooking. Set aside.
  4. Mix the remaining ingredients until well combined. Season with salt and pepper. Lay a cabbage leaf flat on the cutting board. Remove the stem with a paring knife. Scoop a large spoonful of the meat mixture onto the leaf. Fold in each side to form a package. Repeat until all the leaves are rolled.
  5. Line the cabbage rolls into a single layer in the pot. Pour the soup evenly across the top. If you have extra leaves, lay them across the top.
  6. Cover and bake at 400 degrees for 40-50 minutes or until the meat is cooked through.

 

Source: http://foodguymagazine.com/2012/11/06/stuf...