Thursday, September 29, 2005

Cabbage Rolls !

New-World Stuffed Cabbage

Taste of Home Recipe Book, 1st Edition
1994, pg. 65

1 medium head cabbage
1 can (16 oz) sauerkraut, divided
3 bacon strips, diced
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup all purpose flour
1 tlbs Hungarian Paprika
1/2 tsp cayenne pepper
1 can (16 oz) crushed tomatoes
2 cups beef broth
1/2 cup long grain rice, cooked
1 lb ground turkey
2 tlbs chopped fresh parsley
1 tsp salt
1/2 tsp pepper
1 egg, beaten

Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage, removed softened leaves. Return to boiling water to soften more leaves. Repeat until all the leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves fro rolls; reserve the balance to use as the recipe directs.

Spoon half of the sauerkraut into the bottom of a Dutch oven; set aside. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, sauté onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1-2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from heat and set aside.

To cooled onion mixture (in bowl), add rice, turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4 tablespoons on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves, place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325º for about 2 hours.

Yield: 4-6 servings

Notes: For faster preparation, I usually have the rice & bacon already cooked from some other meal. I also use canned beef broth & canned pre-minced garlic. I don't like parsley, so I don't include it. The most time consuming part is getting the cabbage leaves off the head, (actually, the bigger the head is, the better). My cabbage rolls always end up looking like little balls, rather than the uniform logs in the picture. Of course, you can substitute ground beef, pork or textured protein instead of turkey. The rolls at the Polish Festival looked bigger, seemed to be the standard log shape, and had a lot more rice (no sauce). I also like to fix this around November, when I get the fresh Verboort Sauerkraut. It's got a milder flavor, and is kind of firm, almost crunchy. I often double the ingredients and make extra for lunches & quick meals later in the week.

1 comment:

The Moody Minstrel said...

Oh, my god.....