MIDDLE EASTERN STUFFED CABBAGE ROLLS

MIDDLE EASTERN STUFFED CABBAGE ROLLS image

Yield 18-20

Number Of Ingredients 17

Filling:
2-1/2 lbs. lean ground dark meat turkey (or beef)
2 large eggs, lightly beaten
1/2 cup uncooked jasmine rice or other white rice
1/4 cup chopped flat-leaf parsley
1 tsp minced garlic
1-1/2 tsp allspice
1-1/2 tsp cinnamon
salt & pepper to taste
1/3 cup chopped scallions
1/2 cup golden raisins
Sauce:
1 26-ounce jar marinara sauce
2/3 cup cider vinegar
2/3 cup light brown sugar
Cabbage:
1 large head or two smaller heads Nappa or Savoy cabbage (enough to yield 18-20 large outer leaves)

Steps:

Preheat oven to 350. Combine all filling ingredients in large bowl, kneading with your hands. Carefully remove 18-20 of the largest outer leaves of the cabbage, and blanch for a few seconds in very hot or boiling water. Rinse & drain & slice off the thick spine of the leaf with a paring knife, without cutting through the leaf. Shred some of the remaining leaves, and line the bottom of a 6 quart Dutch oven with them. Lay the cabbage leaves out flat on a tea towel, and place about an egg-sized portion of filling at the wide end. Roll up and secure by tying around the middle with kitchen twine. Place them in the Dutch oven with the seam side of cabbage down. You should be able to place them in two layers. Combine sauce ingredients and pour over the cabbage rolls. Bring to the boiling point on top of stove, then cover and bake in 350 degree oven for 90 minutes. During the baking time, remove lid to spoon sauce over the top layer a few times. Remove kitchen twine and serve over a bed of egg noodles, rice, or with mashed potatoes.