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Farm To People

Kitchen Notebook

February 12, 2018

Stuffed Cabbage with Tomato Sauce

60 Mins

Serves 2

  • 5-6 Large Cabbage Leaves
  • 12 oz ground Beef (for meat filling)
  • 12 oz Cooked Lentils
  • 8 oz Mushrooms, sliced thinly (for veg filling)
  • 1 jar Tomato Sauce
  • 2 cloves Garlic, minced
  • 1 medium Onion, diced
  • 1 tsp Salt
  • 1 tsp Paprika

    Preheat oven to 375 degrees.

    Bring a large pot of salted water to a boil. Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Pat each leaf dry with a kitchen towel. 

    Trim thick rib part each leaf with a paring knife, leaving leaf intact.

    For Meat  Stuffing: In a medium bowl combine ground beef, onion, garlic 1 tablespoon salt and paprika. 

    For Veg Stuffing: In a medium bowl combine cooked lentils, mushroom, onion, garlic, lemon juice, paprika, 1 tsp salt.

    Spoon about 1/2 cup of filling mixture (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.


    60 Mins Veg

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    60 Mins Veg


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