| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs, Dairy |
Niger |
Toohot02 |
4 |
servings |
INGREDIENTS
|
|
=== RED SALSA === |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; thinly sliced |
| 2 |
|
Garlic cloves; sliced |
| 1 |
|
Jalapeno chile; stemmed, seeded, |
|
|
; and thinly sliced |
| 1 |
ts |
Salt |
| 2 |
c |
Canned plum tomatoes with their juices |
| 1 |
pn |
Sugar; or to taste |
|
|
=== CABBAGE ROLLS === |
| 1 |
|
Green cabbage head |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; diced |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Dried oregano |
| 1/2 |
lb |
Ground pork |
| 1/2 |
lb |
Ground beef |
| 1 |
lg |
Egg; beaten |
| 2/3 |
c |
Fresh bread crumbs |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
=== GARNISH === |
| 2 |
oz |
Cotija cheese; crumbled |
INSTRUCTIONS
Prepare salsa: Heat the oil in a saucepan over moderate heat. Add the
onion and saute until soft, about 5 minutes. Add the garlic, jalapeno
and salt and saute for 1 minute longer. Add the tomatoes with their
juices and reduce the heat to low. Cook the tomatoes, stirring
occasionally, until soft and juices have reduced by half, about 10 to
15 minutes. Adjust seasonings with salt, pepper and sugar to taste.
Transfer the tomato mixture to a blender and puree until smooth. Set
aside. Prepare cabbage rolls: Bring a large pot of salted water to a
boil. Core the cabbage and drop it into the boiling water. Boil the
cabbage until the leaves loosen and come off easily, using tongs to
separate the leaves. Immerse the leaves in cold water, then drain
completely on paper towels. Heat the oil in a large saute pan over
moderate heat. Add the onion and saute until soft, about 5 minutes.
Add the garlic, cumin and oregano, and saute 1 minute longer. Remove
from heat and let cool. In a bowl, combine the pork, beef, cooled
onion, egg, bread crumbs, salt and pepper. Using your hands, mix well
and divide into 12 portions. Preheat the oven to 350 degrees. Prepare
the cabbage leaves by cutting out the tough part of the central stem
from the lower part of each leaf. Spread each leaf with a portion of
the filling and roll into a cylinder, enclosing the filling
completely. (You may need to overlap a few small leaves if you run
out of big leaves.) Place the stuffed cabbage rolls in a 9- by
13-inch baking dish, folded side down. Pour the salsa over the
cabbage rolls and bake, covered, for 1 hour or until the cabbage is
very tender. Transfer cabbage rolls to individual plates or a serving
platter, sprinkle with the Cotija cheese and serve warm. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E14 broadcast
03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-14-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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