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Course Entrees
Difficulty Moderate
Pulse Type Dry Peas
Category How to Blend Pulses into Your Favorite Meals so They Last All Week
Recipe Contributed By Claudia's Mesa

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Stuffed Cabbage with Split Peas-Rice-Spiced Beef

Prep Time 15 minutes
Cook Time 2 hours
servings

Ingredients

Filling:

  • 1 medium cabbage, cored at stems, leaves pulled
  • water, for boiling cabbage
  • 2 tsp salt, for water to boil leaves
  • 2 tbsp olive oil
  • 1/2 lbs beef, grass fed
  • 1 tsp salt, kosher; for stuffing
  • 1/4 tsp allspice
  • 1 cups split peas, green, washed and picked
  • 1/2 cup rice, basmati
  • 2 tbsp pine nuts
  • 3 cups water

Sweet and Sour Tomato Sauce:

  • 6 oz tomato sauce
  • 1/4 cup seasoned rice vinegar
  • 2 tsp sugar, brown
  • 1 tbsp butter
  • 1/2 tsp garlic powder

Instructions

Sweet and Sour Tomato Sauce:

  • Place all ingredients in a small pot and allow to simmer for 10-15 minutes stirring often so it doesn't stick. Set aside

Filling:

  • Place the cabbage upside down on a cutting board. With a knife with a sharp point, remove the core from the cabbage allowing you to carefully peel off each leaf. Once all the leaves are pulled out, rinse.
  • Fill up a 6-quart pot with water and add 2 teaspoons salt. Boil water and reduce to medium. Add the cabbage leaves and with a spoon, submerge. As leaves begin to cook, they will slowly sink in the water.
  • Cook for about 20-30 minutes or until leaves thin out and you can see through them.
  • Drain in a colander and rinse with cold water. Set aside.
  • In a Dutch over, add the 2 TBSP of the olive oil. Saute until translucent and add salt and allspice. Add the beef and brown.
  • Throw in the split peas, pine nuts, and the rice and turn to blend
  • Add the water and stir to combine.
  • Lower the heat; when water evaporates, cover and cook for about 15-20 minutes. Remove from heat and fluff.
  • Place filling in a bowl and allow to cool off.
  • Once the filling is cool, take a large spoon or a medium cookie shape scoop and place in the lower middle of each leaf. Fold each side of the leave and ensuring that you have enough of a hold on the lower end, roll to shape.
  • Once you have used all of your leaves, if you end up with a little extra filling and have any chard or kale in the fridge, use in similar fashion. You can also use lettuce and roll as a lettuce wrap.
  • In a large pot, place a steam rack. Place your rolls, fold down and stack one on top of each if needed.
  • Turn on stove to medium low and as soon as you notice the water heating, reduce to low and cover. The cabbage should steam and not boil, cook for about 10-15 minutes.
  • Remove from the heat with a set of tongs and place in a serving dish with tomato sauce on the top.
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