098 – Stuffed Vegetables

Feb 25, 2015 | Meat

Prep time :

Cook time :

Serves :

Complexity :


Ingredients :

2 Zucchini
2 Red Pepper
1 Cabbage

1 lb of Ground Beef
1 ½ Cups of Cooked Rice
½ Onion (grated)
½ Tbs of chopped Parsley
½ Tbs of chopped Cilantro
1 tsp Salt
¼ tsp of Pepper
¼ tsp of Cumin

2 Medium Tomatoes (peeled and grated)
1 Onion (grated)
1 Tbs of chopped Parsley (finely chopped)
1 Tbs of chopped Cilantro (finely chopped)
¼ Tsp Cumin
½ Tsp Paprika
1 Tsp Salt (to taste)
¼ Tsp Pepper (to taste)
2 Tbsp of Olive Oil
1 tsp Garlic (crushed)
1 ½ Cups of Wate

Directions :

Steps to prepare the Vegetables:
1- Cabbage – Place in a bowl of boiling water, so the leaves soften making them easy to use.
2- Zucchini – Cut each zucchini in half crosswise. Using a melon baller scoop or paring knife, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half.
3- Red Peppers – Slice the tops off the peppers and remove all ribs and seeds.

Steps to prepare the stuffing:
1 – Mix all the stuffing Ingredients together.
2 – Using a small spoon or clean hands, gently stuff zucchini halves and red peppers with the prepared stuffing.
3 – Spoon stuffing on one side of the cabbage leaf, tuck in the sides and roll the leaf up.

Steps to prepare the sauce:
1 – In a Stockpot mix all the Sauce ingredients.
2 – Cover your pot and cook the Sauce on Medium heat for 10 minutes
3 – After the 10 minutes have elapsed place the stuffed vegetables in the sauce and cover the Stockpot.
4 – Let the vegetables cook in High Heat, once the liquid is boiling reduce the heat to medium and cook for 40 minutes.
5 – Taste the sauce and adjust the spices accordingly.
Serve the vegetables hot.

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