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Stuffed Cabbage with Chili Tomato Sauce Recipe

Stuffed Cabbage with Chili Tomato Sauce Recipe

6 servings



1 large head green cabbage

1 cup chopped onion

1 teaspoon each : minced jalapeno chili, garlic

1 tablespoon canola oil

1 can black beans, rinsed, drained

2 medium tomatoes, chopped

1/2 teaspoon each: dried oregano and thyme leaves

1/2 cup each: raisins, cooked rice

1 tablespoon finely chopped cilantro

Salt and pepper, to taste

Chili Tomato Sauce


Trim cabbage, discarding any wilted outside leaves. Place cabbage in large saucepan with water to cover, heat to boiling. Reduce heat and simmer, covered, 10 minutes. Drain cabbage, cool until warm enough to handle.


Saute onion, jalapeno chili, and garlic in oil in large skillet until tender, about 5 minutes. Add beans, tomatoes, and herbs to skillet, lightly mash beans. Cook, covered, over medium heat, 10 minutes. Stir in raisins, rice, and cilantro, season to taste with salt and pepper.


Place cabbage on larges square of double-thickness cheese cloth. Spread outer cabbage leaves as flat as possible without breaking them off. Cut out inner leaves of cabbage, chop finely, and add to rice mixture, remove and discard core of cabbage. Pack rice mixture in center of cabbage, fold outer leaves up over mixture, reshaping cabbage. Gather cheesecloth around cabbage and tie with string.


Place cabbage in large saucepan and add water to cover, heat to boiling. Reduce heat and simmer, covered, 1 hour. Lift cabbage from saucepan and remove cheesecloth. Place cabbage on plate and cut into wedges, serve with Chili Tomato Sauce.

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