Description
Mouthwatering, wholesome, flavorful and comforting fusion of Russian and American cuisine: cabbage rolls with chili. Great as a make-ahead seasonal meal!
Ingredients
- 1 head Savoy Cabbage
- 2 teaspoons Olive Oil, Divided
- 10 ounces, weight Ground Beef
- 1 Medium Sized Onion
- 2 cloves Garlic
- 1 Small Chili Pepper
- 2 Carrots, Grated
- 1 teaspoon Ground Coriander
- ½ teaspoons Ground Cumin
- ½ teaspoons Ground Paprika
- 1 teaspoon Ground Marjoram
- 1 can (about 14 Oz. Size) Diced Tomatoes Or 4 Medium-sized Fresh Tomatoes
- 1 can (15 Oz. Size) Kidney Beans, Drained
- 1 Tablespoon Tomato Paste
- 1 teaspoon Sugar
- Salt And Black Pepper
- 2 cups Marinara Sauce
- 3 ounces, weight Shredded Gouda Cheese (optional)
- Sour Cream, To Serve
Preparation
In a large pot, bring 2 to 3 liters (1/2 to 2/3 gallon) of water to a boil. Add the whole cabbage and cook until the outer leaves begin soften, around 3–4 minutes. Take the cabbage out using a slotted spoon. Remove 2-3 large outer leaves, drain. Return the cabbage to the pot and repeat the process until all the cabbage leaves are cooked. Drain with a kitchen towel. Select 12 large leaves. The rest can be saved for other dishes.
For the filling, in a skillet, heat 1 teaspoon of olive oil over medium-high heat. Add ground beef and cook for 5 minutes or until it changes color, stirring and breaking it constantly with a wooden spoon. Transfer the meat to a plate or bowl.
Put the skillet back to the stove. Add remaining 1 teaspoon of olive oil. Chop onion, garlic and chili pepper and add to the skillet together with grated carrots. Cook for 5 minutes over medium heat. Add coriander, cumin, paprika and marjoram and cook until aromatic, stirring constantly, around 1 minute.
Add diced tomatoes with juice or diced fresh tomatoes, drained kidney beans, tomato paste, sugar, salt and black pepper to the skillet. Stir everything well and cook over low heat for 20 minutes or until liquid evaporates. You want chilli con carne to be rather dry, as it’s easier to stuff cabbage leaves that way.
Preheat oven to 180ºC or 350ºF.
Wrap chilli con carne in cabbage. Start by slicing out the thick vein from the cabbage leaves, making them flat and easy to roll. Place around 4-5 heaped tablespoons of filling on the thick side of a leaf and fold in sides. Roll up and place in an oven-safe baking form or skillet with seam side down. Repeat until the filling is over. Top with marinara sauce.
Cover the form with a sheet of tin foil or a lid and put it in the oven for 30 minutes or until the cabbage is tender. Uncover and cook for 10 more minutes. If desired, add shredded Gouda after you uncover the skillet.
Serve 2 rolls per person topped with a teaspoon of sour cream. Enjoy!
