Stuffed Cabbage Rolls – all time favorite

Shanghai just had its first snow yesterday. Lasted a few hours only but had left a soft thin layer of snow on tree branches, bushes and car hoods. The weather forecast said there’s snow possibility tomorrow so off I went to the market only to find out the air outside was covered with thin snow flakes whirling in the wind. What a gorgeous sight!

This is a very homey dish. When the wind is whirling outside blowing snow everywhere, all one wants to do is being inside the house with the family gather around in the living room sipping hot chocolate watching movies. For dinner, a plate of oven baked stuffed cabbage rolls. Sounds great, eh?

STUFFED CABBAGE ROLLS

* 1 can of sauerkraut
* 1 whole cabbage med. size – cored
* 500 gr lean minced meat
* half cup of breadcrumbs
* you can add rice, optional
* 2 eggs, whisk lightly
* 2 red tomatoes, chopped
* 1 cup (or more) beef stock
* half can of tomato paste
* 1 med. size onion, chopped
* 3 cloves of garlic, minced
* sprinkle of thyme
* sprinkle of paprika or dried red chili, optional
* salt, pepper, sugar to taste

Cooking direction:
1.) Wash the cabbage, place in a deep pot of boiling water and cook 7 – 8 minutes.
Remove and drain. Trim the core from each leaf.
2.) Mix beef, bread crumbs, onions & garlic. Sprinkle with salt, sugar, pepper, thyme & dried chili (if you like spicy).
3.) Place the mixture on a cabbage leaf, start rolling carefully. Not too tight and not too loose.
Tuck both ends of the leaf into the roll – if too long, trim a little bit of the leaf. Repeat.
4.) Pour tomato paste in a casserole, layer with sauerkraut, place cabbage rolls, layer again with sauerkraut then topped with chopped tomatoes. Pour in beef stock.
5.) Cover the pan tightly and cook the stuffed cabbage over low heat for 1.5 hour or until the stock recedes. Transfer the rolls from the casserole to a warm plate and serve.