Cabbage Rolls
2 tsp butter
1 cup chopped yellow onions
1 tsp garlic
1 (28 oz) can chopped tomatoes with juice
3/4 - 1 cup cream
1 tbsp apple cider vinegar
1 tbsp sugar
1 head of cabbage, cored and scalded in hot water until soft and easy to seperate
Stuffing:
2 tsp butter, unsalted
1 cup chopped onion
2 tsp garlic
1/2 lb ground beef
1/2 lb ground pork
1 cup cooked rice
2 tsp Esscence
1/2 tsp salt
1/4 tsp pepper
1 egg
Melt butter, add onions (3 minutes), add garlic (1 minute), add tomatoes and cream and simmer (5 minutes). Add vinegar and sugar and simmer (5 minutes) till thickened. Remove from heat.
Seperate cabbage leaves and pat dry.
Stuffing: melt butter, add onions and cook until carmelized (5 minutes). Add garlic (1 minute). Lay cabbage leaves in rib side down, spread thin layer of sauce over bottom of baking dish. In large bowl combine beef, pork, rice essence, salt and pepper, egg and cooked onions. Mix well. Spoon filling into cabbage leaves. Roll and stack as necessary. Pour remaining sauce over rolls. Cover with foil and bake until meat is cooked and rolls are tender.
350F for about 2 hours.
