I had dinner of late at a novel eating seat hither inwards Northern California. The featured entrée was a stuffed cabbage roll, in addition to I was really excited! This is 1 of my all fourth dimension favorite braised dishes, in addition to if done properly, at that spot is zip better. Well, it wasn’t. Unfortunately, it was likely the unmarried worst entrée I’ve ever been served (and that’s maxim something, since I jurist I’ve eaten out 6,725 times!). I won’t come inwards details almost that repast (yet), but I volition state that 1 of the small-scale problems was that it came to the tabular array WITH NO CABBAGE! I got a meatball, in addition to it wasn’t fifty-fifty a proficient meatball. So, to purge myself of that horrible experience, I decided to brand stuffed cabbage rolls. And, non simply whatsoever cabbage rolls, my Aunt Angela’s cabbage rolls.One of my earliest, in addition to fondest, culinary memories was sitting every bit a immature kid at my Aunt’s kitchen table, watching her gyre these stuffed cabbage leaves. Along amongst my Mom, Grandmother in addition to Grandfather, my Aunt Angela in addition to Uncle Bill (who’s been mentioned on the site a few times) were huge influences on my early on culinary development. She is likely to a greater extent than famous for her amazing pies, but for me, when I intend of her cooking, I intend cabbage rolls. The exclusively work is, no thing how closely I follow the recipe hers nonetheless volition ever sense of savor better. That’s simply how dwelling cooking is; the exclusively division yous can’t add together to a recipe listing is that childhood memory.
Make certain yous convey a large Dutch oven amongst a tight plumbing fixtures to brand these. They necessitate lots of room to braise. As you’ll run across inwards the clip, I was actually pushing it amongst the size pot I used. Of marking yous tin grade the sack vary this recipe many ways, past times using dissimilar types in addition to combinations of terra firma meats. Her master recipe simply used all beef, but I added business office veal to mine. Enjoy!
Ingredients: Makes 10 large or twenty small-scale rolls
1 large light-green cabbage
1 pound terra firma chuck
1/2 pound terra firma veal
3/4 loving cup raw white long grain rice
1 stick butter
1 bunch Italian parsley
1 xanthous onion
1 egg
4 cloves garlic
2 tsp salt
1 tsp Worcestershire sauce
1 tsp dark pepper
1/2 tsp cayenne pepper
1 quart beef broth (or water)
1 loving cup water
1 tin grade the sack crushed tomatoes (28oz)
*Should gear upward for ii hours at 350 degrees F., but banking company check later an sixty minutes in addition to add together to a greater extent than H2O if they look to dry)
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