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                 Week 113 Featured Recipe
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CABBAGE ROLLS WITH RED SALSA
(click for printable version of this recipe)
 
TOOLS:
Cutting Board
Knife
Garlic mincer
Medium saucepan
Large pot
10" skillet
Tongs
9 X 13 baking dish
Mixing bowl
Blender
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
pound Italian sausage or ground pork
pound ground beef
1 large egg, beaten
2/3 cup bread crumbs
1 tsp salt
tsp black pepper

Garnish
2 oz Fresco or Cotija cheese, crumbled
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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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