Mashi Carombh Stuffed Miniature Cabbage Rolls Recipes

MASHI CAROMBH (STUFFED MINIATURE CABBAGE ROLLS)

Steps:

• Cut away and discard the tough center core of the cabbage. Bring enough water to a boil to cover the cabbage when it is added. Add the cabbage and let it cook about five minutes, until the outer leaves are slightly tender and can easily be pulled away. Remove the outer leaves and continue to cook cabbage briefly until the second batch of outer leaves can be easily removed. Continue until you have about 25 blanched leaves to be filled. Chill the leaves in cold water and drain well.
• Heat half of the butter in a saucepan and add the onion. Cook, stirring often, until golden brown. Add half a cup of the tomato sauce and cook, stirring often, about five minutes until the sauce is thickened. Remove from the heat.
• Spoon and scrape the mixture into a mixing bowl. Add the beef, rice, parsley, mint, coriander, garlic, black pepper, salt and allspice. Blend well.
• Cut off the tops of each green pepper. Using the fingers, remove the seeds and white veins inside each pepper. Fill each pepper with about two tablespoons of the meat mixture.
• Carefully trim away and reserve the tougher center rib of each blanched cabbage leaf. Cut the largest cabbage leaves in half lengthwise. Smaller leaves may be stuffed without cutting. There should be about 30 or more large blanched cabbage leaf halves, about 10 small blanched cabbage leaves.
• Lay out one piece of cabbage leaf at a time on a flat surface. Place two teaspoons of the beef mixture in the center of each piece of cabbage. Fold the cabbage neatly over and around to enclose the filling. Squeeze gently to make the rolls more compact. If desired, cut or slice off the unfilled ends of each cabbage roll.
• Line the bottom of a deep four-quart kettle or saucepan with most or all of the leftover cabbage trimmings and leaves. Arrange the peppers, stuffed side up, in the center. Arrange the stuffed cabbage rolls around and on top of the stuffed peppers.
• Pour the chicken broth, remaining tomato sauce and the remaining butter, melted, over all. Select a round china plate that will fit compactly in the kettle or saucepan. Cover the stuffed vegetables with the plate resting directly on top.
• Bring to a boil and cover with a lid. Cook 45 minutes to one hour over moderately low heat.
• If desired, line a serving dish with a layer of romaine lettuce leaves. Drain the stuffed vegetables and pour and arrange them neatly over the lettuce. Serve. These stuffed vegetables are good cold.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.