Stuffed Cabbage

Directions

1. Wash hands with soap and water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Bring a large Dutch oven filled with enough water to submerge the entire head of cabbage to a boil and add salt.

4. Using 2 sets of tongs, submerge head of cabbage into the hot water for 5 to 10 seconds. Carefully remove cabbage with tongs and remove outer leaves that have been softened. Return cabbage head to boiling water and let boil for another 5 to 10 second. Remove with tongs and remove next softened layer. Repeat process until you have 18 softened leaves.

5. Once cool enough to handle, cut out thick white portion of the stem by cutting a “V” so they wrap easily and tight. Set aside.

6. In a medium bowl, combine beef, rice, minced onion, garlic, egg, salt and pepper.

7. Place a few spoons of meat mixture along one side of wilted cabbage leaf, fold over sides and roll up. Repeat with all large leaves. Wash hands after handling raw beef and egg.

8. Preheat oven to 350 degrees Fahrenheit,

9. Arrange cabbage rolls seam-side down in bottom of a Dutch oven. Top with tomatoes, tomato sauce, brown sugar, lemon juice, raisins, salt and pepper to taste.

10. Place Dutch oven, uncovered, over medium-high heat and bring to a boil. Once boiling, cover and bake in preheated oven for 1 hour.

11. Uncover and cook 30 minutes or until sauce is reduced, basting, occasionally, with pan liquid.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org.