Fermented Soured Savory Cabbage Leaves and Vibrant Tangy Sauce with Meat Filling or Sausage, portioned at 45 g.
Servings: 10 portions
Equipment
- 1 Sauce Pot
- 1 Casserole Dish
Ingredients
- 1 Jar Sour Cabbage Leaves
Cabbage Roll Tomato Sauce
- 1 C Crushed Tomatoes
- 1 C Tomato Juice
- 1 Tbl Butter & Flour
- 3/4 C Vinegar
- 1 Tbl Parsley
- 1 tsp Tarragon Ground
- 1 tsp Caraway Ground
- 1 Bay leaf
Cabbage Roll Filling | Or use Sausages portioned to 45 g
- 1 Lbs Ground Beef - or substitute with pork or half & half
- 1 Onion
- 5 Garlic
- 1 Tbl Parsley & Cold Water
- 1 tsp Kosher Salt
- 1/2 tsp Baking Soda, Sugar, Paprika & Black Pepper
Instructions
- Soak Cabbage Leaves in water for 30 minutes or more to remove the excess salt, if needed. Taste to Test.
- Add the Tarragon, Caraway and Bay Leaf to the Vinegar in a sauce pot and Bring to a boil over max heat. Reduce until Half remains. About 5 minutes,Mix the Butter & Flour together really well to form a paste. Once the Vinegar is reduced, add the Butter & Flour Paste. Mix well. Add Crushed Tomatoes and Tomato Juice. Mix well with a whisk and continue to cook until thickened a bit.Add the Parsley and set this aside to use for the Cabbage Roll Tomato Sauce.
- Fine Shred the Onion and Garlic or purée in a food processor. Combine Meat Filling Ingredients and mix well. Weigh out at 45 g portions, or remove the Skin from Sausages and portion out to 45 g. Wrap in Cabbage Leaves and place into a glass Casserole Dish with a bit of Sauce on the bottom. You may have to cut some of the Cabbage leaves in half, as some of them will be quite large.
- Pour the rest of the sauce over top and spread. Cover with Tin Foil and Place into the oven on the middle rack at 350 F. Cook for 1 hour. After an Hour, uncover, Baste and continue to Cook for 15 - 30 minutes. The internal temp of the meat should read 165 F. Remove from the Oven and let cool down a bit before serving.