Stuffed Cabbage
Stuffed Cabbage
2 1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1 large head of cabbage (maybe a 3 pounder)
1/2 stick unsalted butter
2 cups finely chopped yellow onion
16 ounces of pasta sauce
Removed the large outer leaves (at least 7 or 8) being careful not to tear them. Cut out the largest part of the stem on those leaves and biol them until they are flexible, maybe 5 min or so. Drain them and set aside.
Shred enough of the remaining cabbage to make 2 packed cups.
Saute the onions, cabbage, and seasonings in the butter until wilted. Add half the pasta sauce. stir and cool.
Wrap 1/2 cup portions of the cooled stuffing in cabbage leaves like a burrito and place seam side down in a casserole dish. Pour the remaining pasta sauce over the leaves and wrap pan in fiol to seal.
Bake at 375 for 40 minutes.
2 1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1 large head of cabbage (maybe a 3 pounder)
1/2 stick unsalted butter
2 cups finely chopped yellow onion
16 ounces of pasta sauce
Removed the large outer leaves (at least 7 or 8) being careful not to tear them. Cut out the largest part of the stem on those leaves and biol them until they are flexible, maybe 5 min or so. Drain them and set aside.
Shred enough of the remaining cabbage to make 2 packed cups.
Saute the onions, cabbage, and seasonings in the butter until wilted. Add half the pasta sauce. stir and cool.
Wrap 1/2 cup portions of the cooled stuffing in cabbage leaves like a burrito and place seam side down in a casserole dish. Pour the remaining pasta sauce over the leaves and wrap pan in fiol to seal.
Bake at 375 for 40 minutes.