Savoy Cabbage Rolls
Also known as stuffed cabbage depending upon where you come from, delicate Savoy cabbage is stuffed with lean meat, with more fiber in the whole grains and brown rice.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 12 large Savoy cabbage leaves
- 1 cup cooked brown rice
- ¼ cup currants
- ¼ cup toasted hazelnuts
- ¼ cup minced onion
- ¾ tsp. salt
- ¼ tsp. pepper
- ½ lb. ground beef
- ¾ lb. ground pork
- 1 Tbsp. olive oil
- 2 cups tomato sauce
- 2 garlic cloves, finely minced
- 1 tsp. fresh thyme
- 1 Tbsp. brown sugar
- Blanch the cabbage leaves in boiling water for 4 minutes. Remove and lay flat on a tray. Chill in the refrigerator.
- Combine the cooked brown rice, currants, hazelnuts, onion, salt, and pepper in a bowl. Add ground pork and beef and mix well. Remove cabbage leaves from the refrigerator and blot with paper towels. Place about ¼ cup meat mixture on each cabbage leaf. Fold in sides and then roll up leaf to completely enclose filling.
- Heat the olive oil in a skillet. Add the tomato sauce, garlic, thyme, and brown sugar and stir to combine.
- Place the cabbage rolls in the tomato sauce, seam sides down. Spoon some of the sauce over the rolls, cover, and cook over medium-low heat for 60 minutes. Reduce heat to low and simmer for an additional 20 minutes, adding a little water if needed. Serve hot.