Stuffed Cabbage Leaves with Paprika Tomato Sauce
Serves 4
Stuffed Cabbage Leaves:
9 slices white bread, crusts removed, cut into 1/2-inch cubes
1 cup milk
1 1/2 pounds ground meat of your choice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon finely chopped garlic
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
Water
12 large cabbage leaves, preferably Savoy cabbage
Paprika Tomato Sauce:
5 tablespoons extra-virgin olive oil
1 cup diced onion
1 tablespoon finely chopped garlic
1 tablespoon tomato paste
4 teaspoons sweet paprika
2 cups organic chicken broth
1 cup diced tomatoes
2 tablespoons balsamic vinegar
1 tablespoon sugar
4 leaves fresh sage or 4 sprigs fresh thyme
Salt
Freshly ground black pepper
First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes
in a small mixing bowl, add the milk and leave the bread to soak until it is
completely saturated, about 30 minutes. With your hands, squeeze out the
excess milk. Discard the milk and add the soaked bread to a large mixing
bowl with the meat, parsley, sage, garlic, salt, sugar and pepper. Mix well,
cover with plastic wrap and refrigerate.
Bring a pot of water to a boil and prepare a large bowl full of ice and
water. Add the cabbage leaves to the pot and blanch them in the boiling
water just until they are slightly wilted, about 1 minute; then drain them
and immediately transfer to the ice water. When the leaves are cold, remove
them from the water and pat them dry.
With a small, sharp knife, cut the thick part of the stem from each leaf.
Place a heaping 1/2 cup of the filling in the center of each cabbage leaf.
Fold the sides of the leaf over the filling, overlapping them slightly;
then, starting at the stem end, roll up the leaf into a compact bundle. Set
aside, seam down.
Preheat the oven to 400 F.
Meanwhile, make the sauce: Heat a large ovenproof saucepan over medium-high
heat. Add the olive oil, onion and garlic and saute until translucent, about
1 minute. Add the tomato paste and paprika and saute briefly. Then stir in
the chicken broth, tomatoes, balsamic vinegar, sugar, and sage or thyme.
Season to taste with salt and pepper. Simmer for 5 minutes.
Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan.
Bring the sauce back to a boil. Transfer the pan to the preheated oven and
bake until the rolls are cooked through and firm to the touch, 25 to 30
minutes.
To serve, use a large spoon to transfer the rolls to a platter or individual
heated plates. Spoon the sauce over and around them.
*~Sandy U.~*
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