UMBC Eats Community Cookbook Recipe of the Week

Ingredients:

1 cup tomato sauce

½ of onion, chopped

1 tbsp. butter (or olive oil)

2-3 tbsp. heavy cream

Freshly ground pepper and salt

1 lb. white mushrooms

1 onion, chopped

2 tbsp. butter or olive oil

1 cup beef broth

1 tsp. white flour

2 tbsp. heavy cream

2 tbsp. fresh Italian parsley, chopped 

Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes until softened enough to pull off individual leaves. You will need 18 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop remaining cabbage and place in the bottom of a lidded casserole dish or Dutch oven.

Sauté the chopped onion in butter in a large skillet until tender, and let it cool.

Mix cooled onions with beef, pork, rice, garlic, salt, and black pepper until well

combined. Don't over-mix or the meat will become tough. Place about ½ cup

of meat on each cabbage leaf Flip the right side of the leaf to the middle, then flip the left side. Roll away from you to encase the meat and make a neat little roll. The bottom of the leaf and you will have something that looks like an envelope.

Heat oven to 350 F. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover, and place in heated oven. Bake for 1 hour or until cabbage is tender and meat is cooked. Serve with pan juices or with one of the following sauces.

Sauté the chopped onion in butter in a large skillet until tender. Add

tomato sauce, slow cook for about 1 to 2 min. Add pepper and salt to taste. Remove from heat, add heavy cream. Pour over cabbage.

Sauté the chopped onion in butter in a large skillet until tender. Add sliced

white mushrooms, sauté until juices evaporate, add broth, mix flour with 2

tbsp. of broth, and add to mushroom/broth mixture. Boil until thickened (1 min). Remove from heat and add heavy cream and Italian parsley. Pour over cabbage.