| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Dairy, garlic | ||
| Portions: | 10.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 2.16.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Ground beef | 3 | 6 | 9 | |||
| Butter, softened | 8.00 | 1 | 1 | 8.00 | ||
| Cinnamon, ground 1 1/2 t. | ||||||
| Garlic, minced | 1.00 | 2.00 | 3.00 | |||
| Cold water | 3.00 | 6.00 | 9.00 | |||
| Rice, jasmine, rinsed and drained | 6.00 | 12.00 | 1 | 2.00 | ||
| Salt | 0.25 | 0.50 | 0.75 | |||
| Black pepper | 0.13 | 0.25 | 0.38 | |||
| Caraway seed | 0.13 | 0.25 | 0.38 | |||
| Chicken broth, seasoned with S&P | 3 | 6 | 9 | |||
| Tomato paste | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Whole garlic cloves | 5.00 | 10.00 | 15.00 |
Carefully measure and prepare all ingredients. Combine all first ingredients in the bowl of the mixer, and mix using the paddle until all ingredients come together and make a smooth paste.
Combine the chicken broth and tomato paste, and whisk together. Season to taste with salt and pepper.
Cut the entire core out of the cabbage, then place into a large pot of boiling, salted water with the core end up. As the cabbage softens, use tongs to remove the outer leaves. Transfer to an ice bath.
Remove from the ice bath and pat try. Cut the thick stem ends off as shown. Discard center leaves that are too small to cover the meat completely.
Tightly wrap each cabbage leaf around a 2 oz. ball of the meat.
Arrange the stuffed cabbage leaves next to each other in a 2″ hotel pan. Pour the broth over the top, and add the garlic cloves. Cover with aluminum foil, and bake at 350 F. for 45 minutes.
Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.