Stuffed Cabbage With Moroccan Beef Filling Recipes

STUFFED CABBAGE

Steps:

• Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
• Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED CABBAGE WITH MOROCCAN BEEF FILLING

Steps:

• Bring a large pot of lightly salted water to a boil. Remove the tough outer leaves of the cabbage and slice off the top inch. Place the cabbage in the boiling water and blanch for 10 minutes. Drain and set aside to cool.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and beef and cook until the beef is browned, about 5 minutes more. Stir in the apricots, pine nuts, lemon zest, cumin, cinnamon, salt and pepper. Set aside.
• Preheat oven to 375 degrees. Remove the center of the cabbage, from the top, to create a "bowl" by cutting into the head with a sharp paring knife to loosen the tightly packed inner leaves, and then scooping them out with a sharp spoon. Finely chop these leaves and stir them into the meat mixture. Add the egg and mix well.
• Carefully fold back the outer leaves. Fill the cavity with some of the meat mixture and spread the remaining filling between the leaves. Fold the leaves back to re-form the cabbage and tie with string to secure it. Place the cabbage in a small roasting pan and add 1/2 cup water. Cover with aluminum foil and bake for 25 minutes. Uncover and bake until the leaves are tender, about 20 minutes more. Place the cabbage on a platter, remove the string and serve.