Mashi Carombh (Stuffed miniature cabbage rolls)

Ingredients

• 1 firm, unblemished white cabbage, 3 pounds
• 4 tablespoons butter
• ⅓ cup finely chopped onion
• 1 ¼ cups fresh or canned tomato sauce
• 1 pound lean ground beef
• ⅓ cup raw rice
• 2 tablespoons finely chopped parsley
• 1 teaspoon dried mint
• 1 teaspoon finely chopped fresh coriander leaves
• 1 teaspoon finely chopped garlic
• ½ teaspoon finely ground black pepper
• Salt to taste if desired
• ⅛ teaspoon ground allspice
• 4 small green peppers, about 1 pound total weight
• 1 cup fresh or canned chicken broth
• Romaine lettuce leaves, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    513 calories; 24 grams fat; 12 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 33 grams protein; 104 milligrams cholesterol; 898 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Cut away and discard the tough center core of the cabbage. Bring enough water to a boil to cover the cabbage when it is added. Add the cabbage and let it cook about five minutes, until the outer leaves are slightly tender and can easily be pulled away. Remove the outer leaves and continue to cook cabbage briefly until the second batch of outer leaves can be easily removed. Continue until you have about 25 blanched leaves to be filled. Chill the leaves in cold water and drain well.
2. Heat half of the butter in a saucepan and add the onion. Cook, stirring often, until golden brown. Add half a cup of the tomato sauce and cook, stirring often, about five minutes until the sauce is thickened. Remove from the heat.
3. Spoon and scrape the mixture into a mixing bowl. Add the beef, rice, parsley, mint, coriander, garlic, black pepper, salt and allspice. Blend well.
4. Cut off the tops of each green pepper. Using the fingers, remove the seeds and white veins inside each pepper. Fill each pepper with about two tablespoons of the meat mixture.
5. Carefully trim away and reserve the tougher center rib of each blanched cabbage leaf. Cut the largest cabbage leaves in half lengthwise. Smaller leaves may be stuffed without cutting. There should be about 30 or more large blanched cabbage leaf halves, about 10 small blanched cabbage leaves.
6. Lay out one piece of cabbage leaf at a time on a flat surface. Place two teaspoons of the beef mixture in the center of each piece of cabbage. Fold the cabbage neatly over and around to enclose the filling. Squeeze gently to make the rolls more compact. If desired, cut or slice off the unfilled ends of each cabbage roll.
7. Line the bottom of a deep four-quart kettle or saucepan with most or all of the leftover cabbage trimmings and leaves. Arrange the peppers, stuffed side up, in the center. Arrange the stuffed cabbage rolls around and on top of the stuffed peppers.
8. Pour the chicken broth, remaining tomato sauce and the remaining butter, melted, over all. Select a round china plate that will fit compactly in the kettle or saucepan. Cover the stuffed vegetables with the plate resting directly on top.
9. Bring to a boil and cover with a lid. Cook 45 minutes to one hour over moderately low heat.
10. If desired, line a serving dish with a layer of romaine lettuce leaves. Drain the stuffed vegetables and pour and arrange them neatly over the lettuce. Serve. These stuffed vegetables are good cold.

1 hour 50 minutes