Rosa

By á-24754

Ingredients

• cabbage
• ground beef
• onion
• garlic
• salt and pepper
• rice
• brown sugar
• tomatoe sauce
• butter

Details

Servings 1
Adapted from parsleysagesweet.com

Preparation

Step 1

1. Core the cabbage. Carefully separate the leaves. Blanch 16 large leaves in boiling water for about 1 minute, or until bright green and just softened. Immediately refresh the blanched leaves in ice water. Drain and reserve.  OR, freeze head of cabbage for two days then defrost, core, peel off leaves and roll cabbage rolls.

2.  Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.

3.  Mix the ground beef with the grated onion, garlic, salt, pepper, and rice. Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders.

4.  Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, fold in the sides, and complete rolling to enclose the filling. Continue, filling all the cabbage leaves. Place them, seam side down, on a tray. Reserve, covered and refrigerated.

5.  Melt the butter in a heavy, nonreactive saucepan large enough to hold the sauce. Sauté the second onion until soft and golden. Add the reserved chopped cabbage and sauté briefly.

6.  Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat and simmer the sauce for 5 minutes.

7.  Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce.  Place cabbage rolls, seam side down, on top of sauce.  Top cabbage rolls with remaining sauce then cover whole pan with tin foil.

8.  Bake for 2 hours in a preheated 350F oven.

Oh, yum! Those look just like my grandma used to make too!

Beautiful! Your cabbage parcels look so elegant. I love the photo of the single roll – translucent leaf and filling within. Just wonderful. And the sauce and the mash! I’m going to be craving this so badly until I actually make it myself.

Yes I have been MIA for about 3 months. Work is a little crazy. I stopped in to see what you have been up to and was not disappointed. This is acutally an old family recipe for me too. Yours are a little different and sound amazing. I especially like the idea of the golden raisins. It does make the dish much more Mediterranean.

Awww maaaaan. I’ve had photos and a recipe waiting to be posted for Greek stuffed cabbage rolls (stuffed with lamb mince and served with a generous smothering of afgolemono sauce), and now that I’ve been reminded that it’s all lurking somewhere in the recesses of my laptop by your post, I really need to a) Make them again (Andrew LOOOOOOOVES them) and b) Finally friggin’ post it!

Mmmm… my hubby’s grandma makes the BEST cabbage rolls. I think I’m going to have to give this a go!

I am going to have to make this for my husband. He loves stuffed cabbage and orders it from the kosher take-out place near us all the time. He has been begging me to make it and now that I have a great recipe to use, I have no excuse to say no!

And stuffed cabbage and stuffed grape leaves are related, so it is hardly cheating. Ashkenazi instead of Sephardi Aleppo Syrian.

I have added your site to my site.

Lisa, have not made stuffed cabbage in forever. I think my Mom’s version is less sweet, but I love golden raisins so I’ll need to try yours. Isn’t it wonderful when people we love make a dish especially for us? Thank you for sharing your grandmother’s lovely recipe as recreated by you! I completely understand about some people just seeming more colorful than possible and seemingly indestructable and timeless. With this recipe your grandmother is now as good as immortal as it gets. XO Elle

They sound delicious Lisa. I love cabbage but don’t think I’ve ever tried to make cabbage rolls before. Lovely story about your grandparents, there are so many things I wished I’d asked my grandmother but I was only a kid when she passed. I’d like to think the blogging we do now will keep memories alive for the future generations eh? (No straightjackets needed either ;P)

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