STUFFED CABBAGE
Stuffing a leaf, be it a cabbage, grape leaf, lettuce leaf, or any other type of green leafy vegetable, is universal comfort food. The Greeks have their Dolmas, the Thais wrap their Laab, a spicy ground meat, the Vietnamese fill noodles, shrimp and pork in lettuce, and the Eastern Europeans wrap meat and rice mixtures in blanched cabbage leaves.
My brother' fiance, Lucia, is Romanian, and she blanches the entire cabbage head and pickles it, like sauerkraut. Though her version is time consuming, the lovingly prepared creation, is sublime.
However, it does not need to be an arduous preparation. A stuffed leafy vegetable is a satisfying and healthy entree. Just blanch the leaves, or the entire head, for a few minutes, and peel as many leaves as you require. The stuffing can be any mixture of meat, grains and vegetables, or just grains and vegetables, pleasing both vegetarians and carnivores alike. Braise it for an hour in a simple tomato sauce and the result is warm, succulent bundles of joy.
This a simple basic recipe. You can use different grains and/or meats, and add a variety of vegetables.
RECIPE
Serves 6
12 large cabbage leaves or a cored head of cabbage
1 lb. ground meat
1 large onion, minced
1/2 cup raw rice
salt and pepper to taste
2 cups canned tomatoes
2 cloves garlic
1 bay leaf
1 tablespoon balsamic vinegar
1 cup water
salt and pepper to taste
Blanche the leaves for 3 minutes until soft or blanche the entire head for 3-4 minute.
Be sure to have a bowl of ice water ready so that you can plunge the leaves or head of cabbage into the ice water, to stop the cooking process. Gently peel off the leaves from the head.
Drain on clean towels.
Mix the onion, beef, rice, salt and pepper, in a bowl and divide into 12 cigar shaped ovals (about 2 tablespoons each).
Place on the stem end of the cabbage leaf, and roll it up to the top of the leaf, tuck in the ends and place seam side down, in a large enamel pot which can snugly fit the all 12 rolls.
Hand crush the tomatoes and their juices, add the garlic, bayleaves, vinegar, water , salt and pepper, and pour over the cabbage rolls.
Bring the sauce to a boil, lower heat to a simmer, cover and cook on a very low heat for 1 hour.
Remove the rolls to a serving platter. Reduce the sauce, if desired, remove the bay leaf, pour the sauce over the cabbage, and serve
My brother' fiance, Lucia, is Romanian, and she blanches the entire cabbage head and pickles it, like sauerkraut. Though her version is time consuming, the lovingly prepared creation, is sublime.
However, it does not need to be an arduous preparation. A stuffed leafy vegetable is a satisfying and healthy entree. Just blanch the leaves, or the entire head, for a few minutes, and peel as many leaves as you require. The stuffing can be any mixture of meat, grains and vegetables, or just grains and vegetables, pleasing both vegetarians and carnivores alike. Braise it for an hour in a simple tomato sauce and the result is warm, succulent bundles of joy.
This a simple basic recipe. You can use different grains and/or meats, and add a variety of vegetables.
RECIPE
Serves 6
12 large cabbage leaves or a cored head of cabbage
1 lb. ground meat
1 large onion, minced
1/2 cup raw rice
salt and pepper to taste
2 cups canned tomatoes
2 cloves garlic
1 bay leaf
1 tablespoon balsamic vinegar
1 cup water
salt and pepper to taste
Blanche the leaves for 3 minutes until soft or blanche the entire head for 3-4 minute.
Be sure to have a bowl of ice water ready so that you can plunge the leaves or head of cabbage into the ice water, to stop the cooking process. Gently peel off the leaves from the head.
Drain on clean towels.
Mix the onion, beef, rice, salt and pepper, in a bowl and divide into 12 cigar shaped ovals (about 2 tablespoons each).
Place on the stem end of the cabbage leaf, and roll it up to the top of the leaf, tuck in the ends and place seam side down, in a large enamel pot which can snugly fit the all 12 rolls.
Hand crush the tomatoes and their juices, add the garlic, bayleaves, vinegar, water , salt and pepper, and pour over the cabbage rolls.
Bring the sauce to a boil, lower heat to a simmer, cover and cook on a very low heat for 1 hour.
Remove the rolls to a serving platter. Reduce the sauce, if desired, remove the bay leaf, pour the sauce over the cabbage, and serve
Looks delish!
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