Cabbage Rolls

Inspiration: adapted from Emeril
Prep time: 30 minutes
Cook time:1 1/2 hours
Makes: serves 6-8

Description: I had a large head of cabbage from my CSA box and wanted to do something classic with it. I took out a good old cookbook and found a recipe for cabbage rolls. I then went on the internet and found Emeril's version. Instead of cooking the meat with the dish I opted to cook and then stuff the cabbage leaves. I had family over for dinner and didn't have any leftovers.

                                            

Ingredients

Sauce:

2 tsp butter

1 cup chopped yellow onions

1 tsp minced garlic

1 (28-ounce) can tomato sauce

3/4 to 1 cup cream

1 Tbsp apple cider vinegar

1 Tbsp sugar

1 head cabbage, cored and scalded in hot water until soft and easy to separate

Filling:

2 tsp unsalted butter

1 cup chopped yellow onions

2 tsp chopped garlic

1/2 lb ground beef

1/2 lb ground pork

1 cup cooked long-grain white rice

2 tsp Emeril's essence

1/2 tsp salt

1/4 tsp ground black pepper

1 egg

Preheat the oven to 350 degrees

Directions:

1. Melt the butter in a saucepan over medium-high heat. Add the onions and cook, stir, for 3 minutes. Add the garlic and cook, stir, for 1 minute. Add the tomatoes and cream and reduce to a simmer, stir occasionally, for 5 minutes.
2. Add the vinegar and sugar and simmer until the sauce thickens, stirring occasionally, about 5 minutes. Remove from heat and adjust the seasoning to taste.
3. Separate the cabbage leaves and remove the hard spine from each leaf. Spread the leaves on paper towels and pat dry. Set aside.
4. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stir, until the onions are very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute.  Add ground meat and cook until no longer pink. Remove from the heat and let cool slightly.
5. Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well.
6. One at a time, spoon about 1/4 cup filling into the center of the cabbage leaves, depending upon the size of the leaves. Roll each cabbage leaf into a neat cylinder and place in the sauced baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary.
7. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake at 350 degrees until the rolls are tender, about 1 hour.
8. Remove from the oven, spoon the remaining sauce over the top, and serve.