Sunday, March 18, 2012

Stuffed Cabbage Rolls

In honor of St. Patricks day (and thanks to a very random cabbage craving...) I made stuffed cabbage rolls for dinner tonight. Ive seen a few recipes floating around out there so I kind of made up my own based on what I had on hand.

1 pound ground beef
1 diced green pepper
1 onion
1 head of green cabbage
1 1/2 cups grated mozzerella
1/4 cup grated parmesan
2 eggs
2T butter + 2T olive oil
1 jar red sauce (spaghetti, marinara, etc.)

Wash cabbage and peel off outer leaves if wilted. Carefully pull apart leaves, trying to keep them as whole as possible. Save the smaller inside leaves and set aside. Boil cabbage leaves in a large stock pot (immersed in water) until they turn BRIGHT green or the white parts turn translucent - roughly 5 minutes. Drain hot water off and fill pot up with cold. Let sit in cold water until you are ready to stuff them.

Heat up 2T of butter + 2T olive oil in a deep frying pan. Chop up all the bits of cabbage that didnt get boiled, and saute them along with your diced onion and green pepper until all everything is nice and soft. Dump into a large bowl and set aside.

In same frying pan, brown 1 lb of hamburger. Once cooked through, drain and dump into vegi bowl. Let it cool until no longer steaming. Then stir in cheeses and eggs (reserve about 1/2 cup of mozzarella for the top). Generously salt this mixture.

Dump half your red sauce to coat the bottom of a 9x13 pan.

Drain your cabbage and just spoon your meat mixture into the center of each leaf. Roll up as well as you can, tucking in ends and loose bits as you go. Place seam side down in your pan.

Top with remaining sauce and sprinkle reserved cheese on top.

Bake uncovered at 350 for 1 hour 15 minutes! 

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