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| CABBAGE
ROLLS WITH RED SALSA |
| (click
for printable version of this
recipe) |
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| TOOLS: |
•
Cutting Board
•
Knife
•
Garlic mincer
•
Medium
saucepan
•
Large pot
•
10" skillet
•
Tongs
•
9 X 13 baking
dish
•
Mixing bowl
•
Blender |
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| INGREDIENTS: |
Red
Salsa
• 2 tbsp
vegetable oil
• 1 medium
onion, thinly sliced
• 2 cloves
garlic, sliced
• 1
jalapeno pepper,
stemmed, seeded
and
thinly sliced
• 1 tsp
salt
• 2 cups
canned tomatoes with
juices
• Pinch of
sugar to taste
Cabbage
Rolls
• 1 head
green cabbage
•
2 tbsp
vegetable oil
•
1 medium
onion, diced
•
2 cloves
garlic, minced
•
2 tsp ground
cumin
•
2 tsp dried
oregano
•
½ pound
Italian sausage or
ground pork
•
½ pound
ground beef
•
1 large egg,
beaten
•
2/3 cup bread
crumbs
•
1 tsp salt
•
½ tsp black
pepper
Garnish
•
2 oz Fresco
or Cotija cheese,
crumbled |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION:
Prepare
Salsa: Heat oil in a
saucepan over moderate heat. Add
the onion and saute until soft,
appx 5 minutes. Add the garlic
jalapeno and salt and saute for 1
minute longer. Add the tomatoes
with their juices and reduce the
heat to low. Cook the tomatoes
stirring occasionally, until soft
and juices have reduced by half,
appx 10 to 15 minutes. Adjust
seasonings with salt, pepper and
sugar to taste. Transfer the
tomato mixture to a blender and
puree until smooth. Set aside.
Prepare Cabbage Rolls:
Bring a large pot of salted water
to a boil. Core the cabbage and
drop it into the boiling water.
Boil the cabbage until the leaves
loosen and come off easily. Using
tongs, separate the leaves.
Immerse the leaves in cold water,
then drain completely on paper
towels. Heat the oil in a large
saute pan over moderate heat. Add
the onion and saute until soft,
appx 5 minutes. Add the garlic,
cumin and oregano and saute 1
minute longer. Remove from heat
and let cool. In a bowl, combine
the pork, beef, cooled onion, egg,
bread crumbs, salt & Pepper.
Using your hands, mix well and
divide into 12 portions.
Preheat oven to 350 degrees F.
Prepare the cabbage leaves by
cutting out the tough part of the
central stem from the lower part
of each leaf. Spread each leaf
with a portion of the filling.
Fold in each end and roll into a
cylinder, enclosing the filling
completely. Place the stuffed
cabbage rolls in baking dish,
folded side down. Pour the salsa
over the cabbage rolls and bake,
covered for 1 hour or until the
cabbage is very tender. Transfer
cabbage rolls to individual plates
or platter and sprinkle with the
cheese. Serve warm.
HINTS: Only remove about 1
inch of the central stem. If you
cut too far up on the leaf, you
will have trouble rolling. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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