Diva Q
Executive Chef
1 large head cabbage
1/2 lb Beef ground
1/2 lb pork ground
2 cups cooked long grain rice
1 chopped Onion
1-2 tablespoon olive oil
3 cloves garlic finely minced
2 cans stewed tomatoes
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup chopped Parsley
1/2 tsp oregano
1/2 c Parmesan
Place cabbage head in boiling salted water and boil for 8 minutes. Separate leaves. Trim the back of the cabbage leaves so that the large vein of the cabbage is thinner (makes it much easier to roll I use a filet knife for this)
Cook ground pork and beef together with the olive oil
Sautee onions in a separate pan and add to the meat mixture.
Add salt, pepper, garlic, parsley oregano, meat, onion and rice together in a large bowl.
Take a scoop of meat mixture, place it on a cabbage leaf and roll it up until all the meat is covered. Place it in a lightly oiled deep sauce pan, seam side down Then add the stewed tomatoes shake/ tap the pan a bit to make sure the sauce has coated the rolls. Cook at 300 40 min to 1.5 hours. Check the rolls every so often to make sure there’s enough liquid in the pan… if not, add some tomato juice or beef stock.
OR
Make like a lasagna with the leaves acting as the pasta.
This is really easy for a casserole.
Take some of the tomato juice place it on the bottom of the pan.
Then add enough cabbage leaves to cover the bottom. Then place a layer of the rice meat mixture then repeat until you have none left.
Add the stewed tomatoes on top and the parmesan.
Either way it does seem to taste the same.
We like both varieties and they freeze well.
I will post another pic later of the inside this just went in the oven.
1/2 lb Beef ground
1/2 lb pork ground
2 cups cooked long grain rice
1 chopped Onion
1-2 tablespoon olive oil
3 cloves garlic finely minced
2 cans stewed tomatoes
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup chopped Parsley
1/2 tsp oregano
1/2 c Parmesan
Place cabbage head in boiling salted water and boil for 8 minutes. Separate leaves. Trim the back of the cabbage leaves so that the large vein of the cabbage is thinner (makes it much easier to roll I use a filet knife for this)
Cook ground pork and beef together with the olive oil
Sautee onions in a separate pan and add to the meat mixture.
Add salt, pepper, garlic, parsley oregano, meat, onion and rice together in a large bowl.
Take a scoop of meat mixture, place it on a cabbage leaf and roll it up until all the meat is covered. Place it in a lightly oiled deep sauce pan, seam side down Then add the stewed tomatoes shake/ tap the pan a bit to make sure the sauce has coated the rolls. Cook at 300 40 min to 1.5 hours. Check the rolls every so often to make sure there’s enough liquid in the pan… if not, add some tomato juice or beef stock.
OR
Make like a lasagna with the leaves acting as the pasta.
This is really easy for a casserole.
Take some of the tomato juice place it on the bottom of the pan.
Then add enough cabbage leaves to cover the bottom. Then place a layer of the rice meat mixture then repeat until you have none left.
Add the stewed tomatoes on top and the parmesan.
Either way it does seem to taste the same.
We like both varieties and they freeze well.
I will post another pic later of the inside this just went in the oven.