Thursday, March 12, 2009

Stuffed Cabbage

*ok, ok. don't judge the poor things by their cover. they look nasty but taste great*
i didn't take this picture-- i forgot to take one of my own:)

Dan's sister, mom and I made this one night in Colorado. It was so tasty!

Stuffed Cabbage

1 large head of cabbage
1-1 1/2 lbs ground turkey
1 1/4 tsp corriander
1 tsp cumin
1 tsp salt
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
season with pepper
1 TB brown sugar
1 egg
2 dollups tomato paste
1/3 c uncooked rice
1 medium onion finely chopped

Bring large pot of water to boil and steam cabbage head. Cut the center core out as best as you can as this will make it easier to remove the individual leaves when boiling. As leaves fall off the head of cabbage remove them from the pot and set on a plate to cool. Be careful not to overcook cabbage as it will make it difficult to wrap because the leaves will rip.

In a frying pan with 1 TB oil brown the onion and rice for a few minutes. Then mix in with all other ingredients listed above.

Use the very small cabbage pieces from the center of the cabbage to line the bottom of the pot. Roll up your cabbages and put them in the pot. I cut the very large cabbage leaves in half before rolling them just to make more rolls and I usually need all the cabbage to use up all the meat mixture.

Add to the pot
3 Beef Bouillon Cubes
2 - 14 oz cans of diced tomatoes
6-8 cups water...enough to barely cover cabbage rolls

Cover and bring pot to a boil and then simmer for about an hour. Garnish with sour cream and enjoy.

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