Becky this one's for you! Stuffed Cabbage Rolls.

I had a very good friend recently ask me to make these for their family. It got such rave reviews I decided to post if for all of you to enjoy as well. 

And my beloved Mother-in-Law recently asked me for some ideas, so, Becky this is one for you and our Irish Heritage to celebrate!

Chef MONTY AUSTIN’S CABBAGE ROLLS

·        10-12 Large Leaves savoy cabbage

·        Sea salt

·        4 Tbsp butter, divided in half

Roll the cabbage leaves with the rice and meat filling.

·        1-1/2 Cups wild rice blend (wild rice and brown rice)

·        4 Cups chicken stock

·        1 Lb. ground beef or turkey

·        ½ tsp. pepper

·        1 small onion, minced

·        4 Tbsp. minced garlic (divided in half)

·        ½ tsp. nutmeg (or grate fresh nutmeg)

·        2 Tbsp Cinnamon

·        5 Tbsp. fresh dill, finely chopped

·        ¼ Cup parsley, finely chopped

·        1 Cup tomato sauce

·        1 Can diced tomatoes in juice

·        4 diced carrots diced small

PREPARATION:

Bring pot of water to boil and season with salt.  Boil cabbage leaves to soften a

couple minutes.  Drain on towel until cool enough to handle.

Add the stuffed cabbage to the sauce cover and simmer.

In large deep sauté pan melt 2 Tbsp butter.  Add wild and long grain rice, stir

4 minutes, add nutmeg, cinnamon, chopped dill, parsley, onion, carrots, garlic, currants and sauté until onions are transparent.  Add hamburger and brown.  Add 4 Cups chicken stock. Cover pan and bring to boil for 10 minutes.  Reduce heat and cook for 20 more minutes (or until brown rice is tender). 

Fill the cabbage rolls with rice stuffing and roll up and set aside.

In the same pan, add 2 Tbsp. butter and brown...then add garlic and cook until tender (don’t burn the garlic).  Add tomatoes and tomato sauce.  Cook 10 minutes.

Put the cabbage rolls on top of the sauce, cover and simmer for 15 minutes.

Remove from heat and let sit for 10 minutes and serve.  

 Bon Apetit!

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As an alternative to stuffed cabbage if you don't have time. Just cut up a cabbage and add it to the rice with all the stock and tomatoes and cook for 30 minutes or until the cabbage is tender and the rice is done.