SMART Culinary: Stuffed Cabbage

International Culinary today we went to Poland. 🥬
Stuffed Cabbage
Remove core of cabbage and steam cabbage (7-10 mins leaves should be bright green. Leave Cabbage leaves in one piece for rolling
For sauce
2 tablespoons of light olive oil
1 1/2 cups chopped yellow onions
1 28oz can crushed tomatoes and
1/4 cup Worcestershire sauce
1 tablespoons light brown sugar,
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup of cooked whole grain rice
Ground meat
1 chopped onion
2 chopped garlic cloves
1 pound sirloin 90% lean
1/2 tsp of paprika
1/2 tsp Cayenne pepper
1/2of black pepper
Directions.
Sauté onion and garlic brown meats add in spices raisins once it fully cooked add 2 tablespoons spoons of your sauce to meat. The remaining sauce will be added later to the top of the stuffed cabbage. let is once cooled add cup of cooked whole grain rice to the meat mix well get ready to roll cabbage
To assemble cabbage rolls , place 1 cup of the sauce in the bottom of a casserole dish Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the dish Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with foil and bake at 350 for 20 mins
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