Stuffed Cabbage Recipe #3

Stuffed Cabbage Ingredients:
  • 2 cups cooks wild rice (I used a mixture, actaully, of black japonica, brown and a long grain white)
  • 1 cup diced onion
  • 4 cloved of garlic -- thinly sliced
  • raisins
  • apple cider (for sautéing)
  • one small head cabbage
  • tangy tomato sauce (recipe below)
Tangy Tomato Sauce Ingredients:
  • 1 28-oz can crushed tomato
  • 1 cup diced onion
  • 4 or more cloves minced garlic
  • 1 Tbsp apple cider
  • 1 Tbsp lemon juice
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Preparation:

In apple cider, sauté onion and garlic until onion is soft. Add rice, raisins and some more cider. Heat gently for a few minutes to let flavors meld.

Take cabbage and core and plunge into hot water for a few - (5 minutes/) to loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves around the rice mixture by putting a Tbsp or so of the mixture I the middle of the cabbage leaf, fold up the sides and roll. Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a 350° oven.

Sauce Preparation:

Sauté onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple cider and lemon juice. Simmer 5 more minutes. It's done.

Servings:
Source: Jane Segelken
Submitted by: Recipe Group Member
Date: Jan 4, 1994






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