Meat Ragu & Rice Stuffed Cabbage with Tomato & Marsala Sugo

Presented by Chef Larry Schreiber, Good Food on Montford

Meat Ragu

1 lb. chuck or sirloin beef

1 large carrot, peeled and diced

2 stalks celery

1 onion, peeled and diced

6 cloves garlic

2 Tbs olive oil

1 Tbs fresh thyme leaves

½ tsp chili flakes

1 cup Marsala wine

2 cups stock (chicken, beef or pork)

2 cups crushed tomatoes

Salt and pepper to taste

Grind your meat and vegetables and spices together using the grinder attachment on a stand mixer. Drizzle olive oil in the bottom of a larger heavy bottomed pot with ground mixture, and cook until most of the moisture has evaporated.  Add the rest of the ingredients and cook until meat is tender.  While it is still hot, strain and reserve the liquid separately from the ragu.

To complete the stuffing:

2 cups cooked rice

½ cup grated parmesan cheese

Mix these ingredients with the meat ragu and set aside

Cabbage Rolls

2 heads of green cabbage (regular, cone or savoy)

Separate cabbage into leaves and blanch them in boiling salted water until slightly tender.  Shock leaves in ice water.  Place a quarter cup of filling on a leaf of cabbage and roll. Line them in a baking dish, placing each one right next to the other. Cover with the liquid from the ragu, cover dish with foil and bake at 350 degrees for 45 minutes, until cabbage is tender and the stuffing is hot.  Garnish with shredded parmesan and fresh parsley.