Friday, October 31, 2008

stuffed cabbage

A few weeks ago, we went exploring in the Gourmet Ghetto section of Berkeley. It was a Saturday, which is one of the days that the Berkeley farmer's market is held. We wandered around a bit and found two awesome vendors. The first, Three Twins Ice Cream, sold organic ice cream sandwiches, and the second, Highland Hills Farm, had grass fed & finished beef. (They don't have a website.) We picked up 2 lbs of frozen ground beef, so here is our first non-vegetarian dish of the blog!

2 cloves of garlic, minced
1 small onion, diced
1 cup of cooked white rice
1 lb ground beef
salt & pepper to taste
1 head of napa cabbage
1 jar tomato basil pasta sauce
grated parmesan cheese

Chop off the white core of the nappage cabbage. In a large bowl, combine the garlic, onions, rice, beef, breadcrumbs and seasonings. Mix by hand to fully incorporate. Roll a small ball of the mixture in your hand, about the size of your palm. Take one leaf of the cabbage and wrap the mixture inside, tucking the sides in and rolling them under, like wrapping a burrito. Assemble the stuffed cabbage in shallow baking dish, like so:

Pour a jar of pasta sauce over the cabbage, covering it completely. Fill the dish with water, about halfway up. Sprinkle with cheese. Bake in the oven at 350 degrees for an hour and half.

1 comment:

  1. Do you steam the cabbage to make it pliable? What measurement for the breadcrumbs? And, it looks like you've used a 9 x 9 pan, shouldn't the recipe make more than enough for a 9 x 13 dish? Thanks.