Italian-American Tinaransay

Ingredients

Italian-American Tinaransay differs from the original Filipino Tinaransay in terms of ingredients and flavor profile. While the original dish uses local Filipino ingredients and spices, the Italian-American version incorporates Italian sausage, herbs, and a tomato-based sauce. This adaptation infuses the dish with Italian-American flavors, creating a unique fusion of cuisines. We alse have the original recipe for Tinaransay, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) Italian sausage, casings removed 250g (8.8 oz) Italian sausage, casings removed
• 1 cup cooked rice 1 cup cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup beef broth 1 cup beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the pot and let it cool slightly.
2. 2.
   In a large bowl, combine the ground beef, Italian sausage, cooked rice, onion, garlic, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the stuffed cabbage rolls, seam side down, and cook until browned on all sides, about 5 minutes.
5. 5.
   In a separate bowl, mix together the crushed tomatoes, tomato paste, and beef broth. Pour the tomato mixture over the cabbage rolls in the skillet.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the cabbage rolls are cooked through and tender.
7. 7.
   Serve the Italian-American Tinaransay hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Be careful not to overcook the cabbage during blanching to maintain its texture.
• Italian sausage — Remove the casings before using the sausage in the filling. This will ensure a smooth and even distribution of flavors.
• Crushed tomatoes — Opt for high-quality crushed tomatoes to enhance the flavor of the tomato sauce.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight before blanching.
• If you prefer a spicier version, add a pinch of red pepper flakes to the meat mixture.
• Serve the Italian-American Tinaransay with a side of crusty bread to soak up the delicious tomato sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Italian-American Tinaransay is best served hot, straight from the skillet. Garnish each plate with fresh parsley for a pop of color and added freshness.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, with the vibrant tomato sauce drizzled over the top. Sprinkle some chopped parsley on the sauce for an attractive presentation.