Stuffed Cabbage My Way

Now that we are gearing up for a big Turkey dinner, I thought I'd share with you my first and successful attempt at Stuffed Cabbage. Now you have something to prepare when you are sick of the leftover turkey.

Being of Hungarian descent, (my grandfather was from Budapest) I never realized that Stuffed Cabbage was a Hungarian dish. Toltott Kaposzta as it's referred to in Hungary was never served at my house or my grandparents.  The only Hungarian recipe that was passed down was Hungarian Goulash.

Why did I want to attempt to make Stuffed Cabbage...well I didn't know what to do with the three heads of cabbage I received from my CSA. This is what I created and I was pleasantly surprised how good it was, day 1, day 2 and day 3. (That's what happens when there are only 2 of you in the house and you cook for a family of 4)

Hudson Valley Wine Goddess Stuffed Cabbage

Sauce

1 clove chopped garlic

1 can pureed tomatoes

1 cup red wine

1 tsp paprika

1 bay leaf

1 tbs olive oil

Stuffing

1 lb ground beef

1 lb ground pork

2 cloves of garlic chopped

1 large onion chopped

                              2/3 cup Carolina Rice

                              1 cup chicken broth

                              1 tbs paprika

                              1 egg

                              Pepper to taste

                              Pan Drippings

                              chopped cabbage (what you don't use to stuff)

                              saurerkraut (drained)

                              2/3 cup of above sauce

                              Cabbage

                              1 large head or 2 small heads of cabbage

Prepare Sauce: Saute garlic in olive oil.  Add tomato, red wine, paprika and bay leaf. Simmer about 20 minutes.

Prepare Cabbage: Fill a pot with water and bring to a boil. Try and cut core out of cabbage (don't hurt yourself with the knife). When water boils, carefully drop cabbage into water.  Let boil about 5 minutes and then begin to peel leaves off head and put in a strainer.  The closer you get to the middle you will have to let it boil a little longer as they won't be soft.  When you think you have enough (about 16 or so leaves) take rest of head out.  Chop to use for the pan drippings

Filling:  Saute garlic and onion until onion is translucent.  Add rice and saute for about 2 minutes stirring constantly.  Add broth and simmer for 10 minutes. Let cool. Mix with the rest of the ingredients in a large bowl until well combined.

Pan Drippings:  In a large bowl mix the ingredients together and pour into bottom of a 13x9 pan.

To Stuff Cabbage: Take a leaf and put it on the table (or cutting board) with the part that came from the core facing you.  Put about 2 tbs meat on the first quarter of the leaf. Fold leaf once and then tuck in sides and continue to roll.  Place in pan seam side down. Once you fill the pan, you can begin a second layer if needed.  Once all is complete pour the rest of the sauce over the stuffed cabbage.  Cover with foil and bake at 350 for 2 hours.

This will pair very well with a Blaufrankish (Lemberger) but unfortunately I didn't have one in the house.  Need to add that to my wine store list!.  Enjoy!