Ingredients
10 oz - 1 lb ground beef
1 cup chopped onions (2 separate 1/2 cups)
1/3 cup rice
2 tsp dry parsley
2 tsp dry basil
2 tsp dry dill (optional)
2 tsp dry cilantro (optional)
1 tsp salt
1/4 tsp black pepper
1 big head cabbage leaves (about a dozen)
2 zucchini or yellow squashes cut into 2-3 pieces across - not lengthwise
1 bell pepper chopped
1 cup tomato sauce
1 1/2 cups water
1/2 cup mixed chopped fresh herbs (parsley, dill, cilantro)
2 TB butter
Salt and pepper to taste
Directions
In a medium bowl mix together the ground beef, 1/2 cup onions, rice, dry herbs, salt, and pepper with a spoon.
Separate cabbage layers/leaves one by one until they are too small to be stuffed. If you have fresh cabbage growing in the garden then remove a couple of outer leaves and use them whole.
Blanch the cabbage leaves in boiling water for 8-10 minutes, drain and let them cool.
If using fresh leaves, just pour boiling water on them and let them sit for 10 minutes. Drain and let them cool.
Scoop the insides out of the squashes, creating a cup to stuff with meat. Add the inside of the squash into the pot with butter, the remaining 1/2 cup onions, bell peppers, half of the tomato sauce, half of the herbs, salt, and pepper.
Stuff the squash with meat and layer them in the pot. Stuff the cabbage leaves with meat, roll them tightly and layer them in the pot. Add the remaining tomato sauce, fresh herbs, salt, and pepper and water. Cover the top with cabbage leaves (if any are left), cover the pot with the lid and cook on low medium heat for 40 minutes or so until the cabbage is tender.
Serves 6-8 people
Araksya's Tip: I like to stuff eggplant, tomatoes, and mini sweet peppers as well.
10 oz - 1 lb ground beef
1 cup chopped onions (2 separate 1/2 cups)
1/3 cup rice
2 tsp dry parsley
2 tsp dry basil
2 tsp dry dill (optional)
2 tsp dry cilantro (optional)
1 tsp salt
1/4 tsp black pepper
1 big head cabbage leaves (about a dozen)
2 zucchini or yellow squashes cut into 2-3 pieces across - not lengthwise
1 bell pepper chopped
1 cup tomato sauce
1 1/2 cups water
1/2 cup mixed chopped fresh herbs (parsley, dill, cilantro)
2 TB butter
Salt and pepper to taste
Directions
In a medium bowl mix together the ground beef, 1/2 cup onions, rice, dry herbs, salt, and pepper with a spoon.
Separate cabbage layers/leaves one by one until they are too small to be stuffed. If you have fresh cabbage growing in the garden then remove a couple of outer leaves and use them whole.
Blanch the cabbage leaves in boiling water for 8-10 minutes, drain and let them cool.
If using fresh leaves, just pour boiling water on them and let them sit for 10 minutes. Drain and let them cool.
Scoop the insides out of the squashes, creating a cup to stuff with meat. Add the inside of the squash into the pot with butter, the remaining 1/2 cup onions, bell peppers, half of the tomato sauce, half of the herbs, salt, and pepper.
Stuff the squash with meat and layer them in the pot. Stuff the cabbage leaves with meat, roll them tightly and layer them in the pot. Add the remaining tomato sauce, fresh herbs, salt, and pepper and water. Cover the top with cabbage leaves (if any are left), cover the pot with the lid and cook on low medium heat for 40 minutes or so until the cabbage is tender.
Serves 6-8 people
Araksya's Tip: I like to stuff eggplant, tomatoes, and mini sweet peppers as well.
