Тази рецепта носи стар фамилен фаворит в 21-ви век. Савойското зеле се превръща в обвивка за ароматна смес от говеждо, свинско, билки и орехов кафяв ориз. Пакетите, които се смесват с пикантен доматен сос, се правят лесно: листата от зеле се къпят за кратко, докато се омекнат и се подпъхнат, след което се сгънат около пълнежа.
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a flavorful mixture of beef, pork, herbs, and nutty brown rice. The packages, which are mixed with a spicy tomato sauce, are easy to make: the cabbage leaves are briefly blanched until softened and then stuffed, folded around the filling. Source: Martha Stewart Living, January 2010. 12 servings. Ingredients: For the stuffed cabbage: Coarse salt 1 large head Savoy cabbage (2 to 3 pounds) 12 ounces ground turkey (90 percent lean) 12 ounces ground pork 2 cups cooked rice (from 1 dry cup) 1/2 medium onion, finely chopped (1 cup) 1/4 cup chopped flat-leaf parsley 1 tablespoon hot red pepper flakes For the tomato sauce (makes 3 cups): 1 can (28 ounces) whole peeled plum tomatoes, with juice 2 tablespoons extra-virgin olive oil 1/2 medium onion, finely chopped (1 cup) 2 cloves garlic, chopped 1/8 teaspoon hot red pepper flakes Coarse salt Instructions: 1. Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and hot red pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Season with salt. Let cool completely. 2. Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel off outer layer of leaves and drain. Return remaining cabbage to water and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large, pale green leaves. Reserve remaining leaves for another use. 3. Preheat oven to 375 degrees. Using 2 forks, lightly mix together beef, pork, rice, onion, parsley, red pepper flakes, and 1 tablespoon salt. 4. Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less
27.04.2023 @ 02:05
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a flavorful mixture of beef, pork, herbs, and nutty brown rice. The packages, which are mixed with a spicy tomato sauce, are easy to make: the cabbage leaves are briefly blanched until softened and then stuffed, folded around the filling. Source: Martha Stewart Living, January 2010. 12 servings. Ingredients: For the stuffed cabbage: Coarse salt 1 large head Savoy cabbage (2 to 3 pounds) 12 ounces ground turkey (90 percent lean) 12 ounces ground pork 2 cups cooked rice (from 1 dry cup) 1/2 medium onion, finely chopped (1 cup) 1/4 cup chopped flat-leaf parsley 1 tablespoon hot red pepper flakes For the tomato sauce (makes 3 cups): 1 can (28 ounces) whole peeled plum tomatoes, with juice 2 tablespoons extra-virgin olive oil 1/2 medium onion, finely chopped (1 cup) 2 cloves garlic, chopped 1/8 teaspoon hot red pepper flakes Coarse salt Instructions: 1. Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and hot red pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Season with salt. Let cool completely. 2. Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel off outer layer of leaves and drain. Return remaining cabbage to water and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large, pale green leaves. Reserve remaining leaves for another use. 3. Preheat oven to 375 degrees. Using 2 forks, lightly mix together beef, pork, rice, onion, parsley, red pepper flakes, and 1 tablespoon salt. 4. Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less