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Stuffed Cabbage Leaves with Paprika Tomato Sauce Recipe

Stuffed Cabbage Leaves with Paprika Tomato Sauce Recipe

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Stuffed Cabbage Leaves with Paprika Tomato Sauce

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Ingredients:

Serving

9 slices white bread, crusts removed, cut into 1/2-inch cubes
1 cup milk
1 1/2 lb ground meat of your choice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp finely chopped garlic
1 tbsp sugar
11/2 tbsp salt
1 tsp freshly ground black pepper
12 large cabbage leaves
5 tbsp extra-virgin olive oil
1 cup diced onion
1 tbsp finely chopped garlic
1 tbsp tomato paste
4 tsp sweet paprika
2 cups chicken stock
1 cup prepared tomato sauce or 1 cup diced tomatoes
2 tbsp balsamic vinegar
1 tbsp sugar
4 leaves fresh sage or 4 sprigs thyme
salt
freshly ground black pepper

Directions:

First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated. With your hands, squeeze out the excess milk. Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate.
Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry.
With a small, sharp knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle. Set aside.
Preheat the oven to 400 degrees F.
Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion, and garlic and saute until the vegetables are translucent. Add the tomato paste and paprika and saute briefly. Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage. Season, to taste, with salt and pepper. Simmer for 5 minutes.
Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1388.84 Kcal (5815 kJ)
Calories from fat	279.88 Kcal
		% Daily Value*
Total Fat	31.1g	48%
Cholesterol	128.24mg	43%
Sodium	10789.18mg	450%
Potassium	5631mg	120%
Total Carbs	218.92g	73%
Sugars	99.43g	398%
Dietary Fiber	90.04g	360%
Protein	80.31g	161%
Vitamin C	1028.7mg	1714%
Iron	13.1mg	73%
Calcium	1697.4mg	170%

Amount Per 100 g
Calories	42.26 Kcal (177 kJ)
Calories from fat	8.52 Kcal
		% Daily Value*
Total Fat	0.95g	48%
Cholesterol	3.9mg	43%
Sodium	328.26mg	450%
Potassium	171.32mg	120%
Total Carbs	6.66g	73%
Sugars	3.03g	398%
Dietary Fiber	2.74g	360%
Protein	2.44g	161%
Vitamin C	31.3mg	1714%
Iron	0.4mg	73%
Calcium	51.6mg	170%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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