peach pecan bread

 

 

Ingredients

For the Cabbage Rolls

1 large head of green cabbage

1 lb (450 g) ground beef (or a mix of beef and pork)

1/2 cup uncooked white rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg

1/2 tsp paprika

Salt and pepper, to taste

For the Vegetable Bed:

2 carrots, sliced into thin rounds

1 onion, sliced

1 bell pepper, cut into strips

2 celery stalks, chopped

2 cloves garlic, minced

2 tbsp olive oil

For the Sauce:

1 can (14 oz / 400 g) crushed tomatoes or tomato sauce

1 tbsp tomato paste

1 tsp sugar (to balance acidity)

1 tsp dried thyme or oregan

1 bay leaf

1 cup vegetable or chicken broth 

Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole head in the pot.

Step 2: Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.

Step 3: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.

Step 4: Trim the thick vein at the base of each cabbage leaf to make it easier to roll.

Step 5: Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.

Step 6: In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.

Step 7: Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.

Step 8: In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.

Step 9: Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.

Step 10: Remove the bay leaf and let the rolls rest for 10 minutes before serving.