Introduction: Stuffed Cabbage
This is such a great dish, very similar to stuffed peppers but much lighter and such a wonderful meal...It can have so many variations...you can add meat, additional vegetables or substitute the rice with Israeli Couscous...endless possibilities....
Step 1: INGREDIENTS
- 1 large organic onion
- 1 orange pepper
- a hand full of fresh parsley
- 3 organic plum tomatoes
- fresh grated Romano Cheese..(Locatelli is my preference)
- 1 cup cooked rice Basmati is an excellent choice (others will work fine)
- 1 organic cabbage...
- 1 can of Italian tomatoes (preferably from the Sans Marzano region)
Step 2: DIRECTIONS
Remove the outer layer of the cabbage and boil it in a large pot filled with water covering the top of the cabbage for about 15-25 minutes till tender
Meanwhile, place one cup of rice into 2 cups of boiling water with a little butter, salt and pepper, reduce the heat to a simmer for 15 minutes or till the rice has absorbed all the water and it is tender and fluffy...
In another skillet, put some olive oil and salute one onion till slightly brown, add in the orange pepper and continue to sauté for a few minutes, now add in 2-3 tomatoes and cook until slightly soft and fully incorporated
Remove the cabbage and place in cold water, cut off the core and peel off each layer
Add one scoop of rice with the salute vegetables and sprinkle some grating cheese on top before rolling...
Fold in the ends and then roll the cabbage
Step 3: SAUTE
Place the cabbage in the sauté pan with some additional olive oil, place them folded side down and then cover them with the can of tomatoes
Simmer this for about 40-50 minutes to allow the sauce to cook and the cabbage to become very tender...
Step 4: PLATING
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