Ragù with Cabbage and Rice

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(click on pics to enlarge)

This dish doesn’t have a fancy name, but it is a dish we cook often around here. The ingredients in this dish can be found in Russian Golubts rolls and other European cabbage rolls. This one has a great Ragù sauce.

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Ingredients:

½ lb. beef ground meat
½ lb. pork ground meat
½ head of cabbage
1 cup of rice (cooked)
½ onion – chopped
1 clove garlic -chopped
1 bunch fresh parsley – chopped
4 sprigs fresh oregano
1 carrot – grated
2 large Roma tomatoes – peeled and chopped
1 Tbsp. tomato paste
1 dash of sugar
1 cup burgundy wine
½ cup chicken stock
2 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper

Before starting the dish, pre-cook the rice and let cool. Add 1 cup of rice to two cups of water. Bring to a boil and simmer for 12 minutes.  Prepare the carrot using a potato peeler and peel and discard the outer skin, then peel the carrot into slivers and chop the slivers into 1 inch pieces or grate it with a grater.

In a 2 quart sauce pan sauté onions in olive oil then add the chopped tomatoes. Stir into a thick paste then add the garlic, wine, tomato paste, butter and a dash of sugar and stir into a paste. Turn off heat and cover.

In another sauce pan heat olive oil and add the beef and pork ground meat and stir a couple of minutes. Add the rice, carrots, parsley, oregano and stir, about three minutes. Turn off heat.

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In a covered casserole pan add a little olive oil and place several cabbage leaves on the bottom, open face up. Spoon in the meat mixture.

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Layer in more cabbage, and meat mixture.

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Pour the tomato sauce over the dish and bake in a 350° oven for 1 hour.

Serve.

 

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