Mad Dog’s Sweet-and-sour Stuffed Cabbage

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs cabbage (frozen and completely thawed for the day of use)
• 1 1/4 lbs ground chuck
• 1/2 lb ground turkey
• 3 tablespoons long grain rice (uncooked)
• 1/2 cup fresh breadcrumb
• 1/2 cup fresh italian parsley (chopped)
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated yellow onion
• 1 large onion (diced)
• 3 garlic cloves (chopped)
• 3 tablespoons olive oil
• 1 (28 ounce) can italian-style crushed tomatoes
• 3 tablespoons lemon juice
• 4 tablespoons dark brown sugar
• 1 medium carrot (grated)
• 3 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried thyme
• 1/2 cup raisins
• 1/4 cup dried sour cherries
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry wine

Recipe

• 1 in a 3 quart saucepan, heat the olive oil over medium heat.
• 2 add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
• 3 add the thyme and carrot and cook for an additional 5 minutes.
• 4 add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
• 5 lower the heat and simmer for thirty minutes.
• 6 for cabbage rolls.
• 7 while sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
• 8 place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
• 9 take individual whole cabbage leaf and lay out on a cutting board. place a medium-sized handful of meat mixture in the lower center of the leaf. fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. continue with remaining cabbage leaves until meat is used up.
• 10 chop remaining cabbage and stir into remaining sauce.
• 11 spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºf oven and bake for 1 hour.
• 12 serve immediately with mashed potatoes.
• 13 * stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. reheat before serving. can be frozen for up to 6 months in an airtight container. thaw in refrigerator, heat and serve.