Stuffed Cabbage, New England Style
Ingredients
Ingredients
(Filling)
1 1/2 pounds Ground Beef
1/2 pound Ground Pork
2 cups Cooked Rice
2 tablespoons Olive Oil
2 tablespoons Worcestershire Sauce
1 teaspoon Celery Salt
1 teaspoon Salt
1 teaspoon Black Pepper
(Sauce)
2 tablespoons Worcestershire Sauce
1 cup Brown Sugar
1 tablespoon Vinegar
1 tablespoon Lemon Juice
Preparation
1
Prep:
2
Take a Medium Head of Cabbage and Peel off the Leaves in Whole Pieces.
4
Place Cabbage Leaves in Large Stock Pot.
5
Add Water to Cover.
6
7
Boil Cabbage until softened to roll. (about 10 mins @ rapid boil)
8
After 10 Mins, drain and lay flat to cool.
9
Filling: (this can be done night before to quicken the process)
10
In Saute Pan warm Olive Oil.
12
When Meat starts to sear, Add Onion and Garlic.
13
When onion is translucent Add Worcestershire Sauce and Celery Salt.
14
Combine.
15
Lower Heat to Medium Low.
16
Add Cooked Rice.
17
Combine Well.
20
Sauce
21
In a Sauce Pan :
22
Add Olive Oil and Butter
23
When Butter is melted, Add Onion and Celery
24
Saute. (about 2 mins)
25
Add remaining ingredients.
26
Bring to boil. (allowing sugar to melt)
29
Cover bottom of Baking Vessel (I used 13x9x2) with sauce. (about 1/3 of sauce for same size pan)
30
Making Rolls:
32
Place filling at edge of cabbage leaf closest to you.
33
Fold edges @ end inward.
36
Continue rolling until pan is filled
37
Cover Cabbage Rolls with Sauce.
Tools
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About
Note: For the Sauce. I wanted the onion and the celery grated as I like a smooth sauce. It also seems to have an effect on the onion that makes it less potent. It seems to "melt" into the sauce this way.
It truly was a great outcome. Hope you try it soon!
Enjoy!
Yield:
4 servings
Added:
Sunday, January 2, 2011 - 12:42pm
