Monday, November 19, 2007

Skillet Cabbage Rolls

Here is another delicious & hearty meal idea from Jen38 at Mythbuster Beauty. She created this recipe by combining a recipe from an Armenian friend with one in Good Housekeeping magazine. It was a huge hit with her family.

1 head of cabbage

½ pound ground pork

1 lb. ground beef

1 onion chopped

2 green bell peppers (1 chopped and one left whole)

2 apples

3 tbs. fresh chopped cilantro

1 tbs. Fresh Parsley or Basil

1 28 ounce can diced tomatoes

1 can tomato sauce

1 8.8 ounce package of precooked Rice Pilaf (if you use uncooked rice, just add more water to the pot)

Reserve 1 cup of the cabbage water

In a large pot, place cabbage in boiling water to soften leaves.

In a medium size bowl combine and mix:




½ grated apple

½ chopped onion

½ chopped bell pepper

Chopped cilantro

Chopped basil or parsley

1 teaspoon salt

½ teaspoon pepper

1 teaspoon sugar

½ chopped onion

1 cup of diced tomatoes with juice

In a large skillet or dutch oven:

Pour remaining can of tomatoes on the bottom of pan.

Add the remaining chopped onion, cilantro, apples, and peppers.

Remove at least 8 leaves from cabbage, fill with meat mixture and wrap into bundles.

Place cabbage rolls in the dutch oven.

Pour 1 cup of cabbage water on the rolls, and top cabbage rolls with a can of tomato sauce, and sprinkle with salt and pepper. Cover & simmer on medium low heat for 1 hour.

Tips & Tricks:

Hollow out an apple & a green pepper to simmer with cabbage rolls as well, for an authentic Armenian treat.

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