doggie trail

Stuffed Cabbage Rolls

Another Easter dish we prepared was stuffed cabbage. I’m not sure where the idea came from, but it seemed like a natural choice for some reason. Probably all the green from the cabbage. We decided to use Tyler Florence’s recipe from one of his 911 Rescue shows.

I always thought that stuffed cabbage was hard to make. We now know that it’s not exactly that it’s hard, but it is a bit of a pain in the butt. Brett wasn’t all too pleased that we dirtied four pots and pans to make this dish. One large stockpot to blanch the cabbage, one bowl for the ice bath, and two saute pans. Plus the final Pyrex dish along with a lipped baking sheet to catch the overflowing drips. Oh, I almost forgot the rice cooker and the bowl to mix the meat!

They rolled up nice and easy. I packed them in tight according to the show, but in hindsight, I wouldn’t have packed them in nearly as tightly. They overflowed in the oven… a LOT! Of course we just scrubbed the oven spic and span clean one week prior. Sigh…

The cabbage was delicious and enough to feed an army. I knew it was a risky meal choice, but the few takers enjoyed it. Brett and I will probably be eating these for the next two weeks!

Stuffed Cabbage Rolls (Galumpkis)
Recipe courtesy Tyler Florence

Ingredients

Sweet and Sour Tomato Sauce:

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:

Directions
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

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This entry was published on April 1, 2013 at 8:00 pm. It’s filed under cooking, DigiShots, food and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Stuffed Cabbage Rolls

  1. Pingback: French Cabbage Salad | LauraLovingLife

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