Ingredients
18 large cabbage leaves
1/2 c. uncooked white long-grain rice
8 oz. ground pork
1 medium brown onion
1/4 c. finely chopped fresh dill
1 clove garlic
1 tbsp. tomato paste
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground allspice
4 clove garlic
2 medium tomatoes
2 can crushed tomatoes
1/4 c. lemon juice
Preparation
Step 1Discard thick stems from 12 cabbage leaves; reserve remaining leaves. Boil, steam, or microwave trimmed leaves until just pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.Step 2Combine rice, pork, onion, dill, crushed garlic, paste, and spices in medium bowl.Step 3Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. Place a level tablespoon of the pork mixture at stem end of each half; roll each half firmly to enclose filling. Repeat with remaining trimmed leaves.Step 4Place reserved leaves in base of wide saucepan. Place only enough rolls, seam-side down, in single layer, to completely cover leaves in base of saucepan. Top with quartered garlic, chopped fresh tomato then remaining rolls.Step 5Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until cabbage rolls are cooked through.Step 6Divide cabbage rolls and sauce among serving plates.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
