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Stuffed Cabbage

Source: Burt Wolf's Table
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Active Time:  40 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 4 servings
2 quarts water
8 whole large cabbage leaves, hard stems trimmed away
1 tablespoon vegetable oil
1 pound ground pork
1 1/2 cups finely chopped onion
2 cups cooked white rice
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
2 cups chicken broth
1 tablespoon unsalted butter
1/2 cup finely chopped mushrooms
1 cup heavy cream (see Note)
Preheat the oven to 350 degrees F.

In a stockpot over high heat, bring the water to a boil. Place the cabbage leaves, one by one, into the water and boil for 3 minutes. Remove the leaves and set aside to drain and cool.

In a large skillet over medium-high heat, warm the oil. Add the pork and 1 cup of the onions. Cook, stirring frequently, for 5 to 8 minutes, or until the pork is no longer pink and the onions are translucent. Add the cooked rice, thyme, and salt and pepper. Stir thoroughly and allow to cool slightly.

Divide the pork mixture into 8 equal portions and place each portion in the center of a cabbage leaf. Fold the sides of each cabbage leaf over the pork mixture and roll up to enclose the filling in a cylinder. Place the rolls, seam side down, close together in a shallow baking dish. Add 1 cup of the chicken broth and cover the baking dish with foil or a lid. Bake for about 35 minutes, or until the cabbage is just tender.

Meanwhile, in a large sauté pan over medium-high heat, melt the butter until bubbling. Add the remaining 1/2 cup of onions and the mushrooms. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.

Add the remaining cup of chicken broth, the heavy cream, and salt and pepper to taste. Stir well and bring the sauce to a boil. Reduce the heat to medium-low and simmer for about 3 minutes, until slightly thickened.

Place two stuffed cabbage rolls onto each of 4 dinner plates. Pour some of the sauce over each, and serve hot.

NOTES: In order to make a sauce without using heavy cream, add 1 cup roughly chopped tomatoes along with the onions and mushrooms in Step 5 and substitute an extra cup of chicken broth for the cream in Step 6.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 719
Fat. Total: 53g
Fiber: 3g
Carbohydrates, Total: 33g
Sodium: 186mg
% Cal. from Fat: 66%
Cholesterol: 171mg
Protein: 27g
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