Stuffed Pistachio Cabbage Rolls
1 head cabbage
1 lb ground beef or pork
½ cup rice
½ cup coarsely chopped pistachio
1 tbsp Worcestershire sauce
1 tbsp ketchup
½ tsp salt
¼ tsp black pepper
1 14-oz can tomato sauce
½ cup apple cider vinegar
1 tsp salt
2 tsp sugar
Remove core from cabbage. Place it in a large pot of boiling water and let it simmer for 10 – 12 minutes. Carefully remove the cabbage and let it cool off for 15 – 20 minutes. Remove cabbage leaves, one at a time. Cut out the tough stem to make the leaf more pliable.
Mix all filling ingredients together. Place about ¼ cup meat mixture in a cabbage leaf and roll it up like folding an egg roll. Repeat with remaining meat mixture and cabbage leaves. Place all cabbage rolls in a dutch oven.
Combine all sauce ingredients in a large bowl. Pour over cabbage bundles. Cook over medium heat for 1 hour.
Copyright by Yan Can Cook, Inc. 2023