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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My husband's great about trying new recipeslike this one I experimented with before getting just right! We're the parents of a girl, 6 and a boy, 4. Ingredients:
sauce: |
1 can (28 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 garlic clove, minced |
1-1/2 teaspoons dried oregano |
1 teaspoon dried thyme |
1 teaspoon brown sugar |
1/2 teaspoon salt |
filling: |
1 pound ground turkey or beef |
1 medium onion, chopped |
1 large head cabbage (4 pounds) |
3/4 cup cooked rice |
1 egg, beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
2-1/4 cups water, divided |
3 tablespoons cornstarch |
2 tablespoons shredded parmesan cheese |
Directions:
1. Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain.
2. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell.
3. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm.
4. Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle with Parmesan cheese. Cut into wedges to serve. Yield: 8 servings.
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