St. Joseph, Patriarch Cabbage Rolls
Servings: 12 people
Ingredients
- 2 large heads of cabbage
- 1 tsp salt
- 1 tbsp olive oil
- 1 large onion
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 1 tbsp ground cumin
- 2 tsp salt
- 2 tsp pepper
- 8 oz tomato paste
- 3 C cooked rice
- 2 cans crushed tomatoes
- ¼ C dried parsley
- ¼ C dried dill
- 2 tbsp olive oil
Instructions
- Begin by bringing a large pot of water to a boil and add in the 1 tsp. salt. While the water reaches temperature, wash and core the cabbage head. Submerge the cabbage into the boiling water and cook for 10 minutes. Remove the cabbage, allowing it to drain.
- Meanwhile, brown the ground beef over medium high heat, then add in the oil, onion, cumin, and salt. Once the onions are tender, add the garlic. Sauté for 2-3 minutes. Add the tomato paste and cooked rice. Give everything a stir and remove from heat.
- Next, prepare the cabbage leaves by carefully peeling them off one layer at a time and removing the main “rib” of the leaf by cutting a triangle around the stem. Cut each of the leaves into 2 or 3 equal sections.
- Once the cabbage leaves are cut to size, fill each one with the meat-rice mixture and roll them up, folding in the sides as you go. Place the first layer of rolls in the bottom of the large slightly greased pot with the seam of the roll facing “down.” Alternate the direction of each of the following cabbage rolls layers.
- After they are arranged, return the pot to the stovetop. Add in the oil, crushed tomatoes, dill and parsley. If the liquid isn’t covering the top of the rolls, add water until the level is just above them. Simmer on medium-low for at least 30-40 minutes, though more time will allow the flavors to mingle. Remove and enjoy!