Adapted from Emeril Lagasse's Cabbage roll recipe. I use italian sausage instead of the pork among other changes
Preheat the oven to 350 degrees F. Precook rice. Add 1 c rice to 2 c water and 1/2 t salt, bring to a boil. Once boiling, cover and reduce to simmer for 20 minutes.
To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste. With a sharp knife, cut out the stem of the cabbage head. Boil water in a large pan, submerge head to help separate the cabbage leaves from the head with tongs. Spread on paper towels and pat dry. Remove the hard spine from each leaf. Set aside. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.
Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands. One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaf. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 542 | ||
Calories from Fat: 360 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 105.3mg | 32 % | |
Sodium 617.9mg | 21 % | |
Potassium 383.1mg | 10 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 29g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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