We have reached peak season here in South Central Pennsylvania and fresh produce is abundant! Cabbage, tomatoes, peppers and onions are all plentiful! Stuffed Cabbage Bundles are a great way to enjoy local, seasonal produce, enjoy!
Stuffed Cabbage Bundles
Ingredients:
1 head of cabbage, cored
5 cups of water
1 ½ teaspoons salt, divided
1 ½ pounds of ground beef
1 green bell pepper, chopped
1 onion, chopped
½ cup plain bread crumbs
½ cup chili or tomato sauce
¼ teaspoon black pepper
1 (12-ounce) jar of beef gravy
½ cup sour cream
½ cup packed light brown sugar
Procedure:
~In a large pot, combine head of cabbage, water, and 1 teaspoon salt. Cover and bring to a boil over high heat. Allow to boil for 12 to 15 minutes, or until tender; drain and set aside.
~Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
~In a large bowl, combine ground beef, green pepper, onion, bread crumbs, chili or tomato sauce, remaining 1/2 teaspoon salt, and black pepper; mix well.
~Carefully remove 12 to 18 cabbage leaves, depending on size; reserve remaining cabbage for another use. Divide ground beef mixture equally over center of each cabbage leaf. Using your hands and starting at core end, make rolls about 1 x 2-1/2 inches, folding over sides and rolling loosely. Place rolls seam-side down in prepared baking dish.
~In a medium bowl, combine gravy, sour cream, and brown sugar; mix well. Pour gravy mixture evenly over cabbage rolls. Cover tightly with aluminum foil and bake for 1 hour.
~Remove aluminum foil and bake 10 to 15 more minutes, or until beef is no longer pink and cabbage is very tender. Allow to stand for 5 minutes, serve.
*** Tomato sauce is a great way to use or preserve an abundance of tomatoes. For a delicious alternative, substitute homemade tomato sauce instead of the gravy, sour cream & brown sugar. ***
LocalAlleghenies 