Niño Envuelto, which means "wrapped baby" literally translated, is a very delicious hors d'oeuvre that can be used as main course in your Dominican meal.

Time: 90 Mins
Difficulty: Advanced
Serve: 4 people

Before starting to cook: Separate the cabbage leaves. Soak in hot water and 1 teaspoon of salt until tender.

Ingredients:

• 3 cups of rice cooked using our recipe for white rice
• 1 large cabbage
• 1/2 lb of ground meat
• 1 tablespoon of tomato paste
• 1 small red onion
• 1 green pepper
• 1 teaspoon of Tabasco sauce
• Ground black pepper.
• 2 tablespoons of olive oil
• 4 cups of tomatoes, deseeded and peeled
• 1 clove of garlic, crushed
• 1/2 teaspoon of coriander leaves
• A pinch of sugar
• Oregano
• Salt

Preparation:

1. Prepare a sauce by sautéing the tomatoes and garlic in a tablespoon of oil. When the tomatoes are tender mashed them over fire, add a pinch of oregano, sugar and salt to taste. Add coriander and a cup of water. Simmer until you obtain aprox. a cup of sauce. Reserve.
   
2. Halve the green pepper and remove the seeds. Chop the green peppers into small cubes, and do the same with the onion. Put the ground beef in a bowl, mix the pepper and the onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt.
   
3. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjusting salt to taste. Mix the rice in and stir. Turn off the heat and reserve.
   
4. Put 2 tablespoons of the rice and beef mixture in the center of one of the leaves. Wrap tightly (using more leaves if necessary) securing the bundle with a toothpick.
   
5. Place the pockets in a baking pan and cover with the sauce. Bake over medium heat for at least 15 minutes.

Hi, Aunt Clara. I have a question: how does the cabbage get tender?

I've been looking for this recipe for years... thanks