STUFFED CABBAGE ROLLS – Stuffed cabbage is a wonderful dish for the autumn and winter months. It’s cozy and satisfying, and it’s also pretty healthy. It’s gluten free (when using certified GF packaged products), low in carbs, high in protein and full of fiber.
Stuffed cabbage is a classic Ashkenazi Jewish dish, and everybody seems to have their favorite way of making it. Also known as holishkes or prokes, stuffed cabbage leaves were a central part of the Eastern European Jewish diet.
STUFFED CABBAGE ROLLS
— 1/2 pound(s) uncooked 93% lean ground beef
— 1/2 cup(s) uncooked white rice
— 1/3 head(s) uncooked savoy cabbage, about 8 whole leaves
— 1/2 fl oz mineral water
— 1 medium uncooked carrot(s), peeled and grated
— 1 medium uncooked onion(s), finely chopped
— 1/4 cup(s) seasoned breadcrumbs
— 1 clove(s), medium garlic clove(s), minced
— One large egg white(s)
— 1/2 tsp table salt
— 1/4 tsp black pepper
— 2 tsp olive oil
— 29 oz (ca. 1,096 g) canned diced tomatoes, with basil, garlic, and oregano
Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
Spoon about 1/4 cup of beef mixture onto the center of each leaf. Fold up the bottom of the leaf to cover the filling, tuck in the sides and then continue rolling to make loose rolls (rice will expand during cooking, so it is important not to roll them too tightly).
Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.