STUFFED CABBAGE ROLLS
12 rolls; 6 servings
Stuffed cabbage makes a satisfying cold-weather dish—wonderful with potato pancakes or mashed potatoes. The rolls are even better when prepared 2 to 3 days in advance, and they can be frozen for up to 1 month. Because this dish is a bit involved, we recommend preparing the filling and sauce ahead of time and assembling and cooking the rolls the following day.
I. HEARTY MEAT-RICE FILLING
Combine in a large bowl:
- 1 pound ground beef, lamb, chicken, or turkey
- 1 large egg
- ½ cup dry bread crumbs
- ½ cup uncooked long-grain white rice
- ½ cup water
- 1 large carrot, grated
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon minced parsley, oregano, thyme, or a combination
- 1 teaspoon salt
- ¼ teaspoon black pepper
Bring 4 quarts water to a rolling boil in a large pot. Add:
- 1½ tablespoons salt
Cut out the core with a small, sharp knife, then drop cored side down into the water:
- 1 head Savoy or green cabbage (about 2 pounds)
Boil for 5 minutes, then remove from the pot and carefully remove the softened outer leaves. Return the cabbage to the simmering water to continue to soften as you begin to fill the leaves. (Alternatively, freeze the whole cabbage for 24 hours, then thaw and separate the leaves.) Trim off enough of the midrib of each leaf to make the leaf supple enough to roll. Wrap the meat mixture in the leaves as shown, folding the sides first. Roll up the leaf loosely, as the rice will expand. Repeat with more leaves until all the filling is used. Place the rolls seam side down to cook.
Chop enough of the remaining cabbage leaves to make 1 cup. Heat in a large heavy pot or Dutch oven over medium-high heat:
- 3 tablespoons vegetable oil
Add the chopped cabbage along with:
- 1 medium onion, chopped
Cook, stirring, until golden brown. Add:
- ½ cup dry white wine
Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add:
- One 28-ounce can crushed tomatoes
- 1 cup water
- ¼ cup packed brown sugar
- (8 small gingersnaps, crumbled)
- 3 tablespoons lemon juice
- ½ teaspoon salt
Bring to a boil. Place the cabbage rolls seam side down in the sauce; if the sauce does not cover the rolls, add a little water. Reduce the heat, cover, and simmer for 1 ½ hours, shaking the pot every 30 minutes to prevent sticking.
Taste the sauce and adjust the flavor with more lemon juice if necessary. Serve hot with:
- Sour cream
II. VEGETARIAN FILLING
Made with leeks, mushrooms, kasha, and bulgur. An equal amount of almost any grain can be substituted here, so experiment with what you have on hand.
Heat a large skillet over medium-high heat. When hot, add:
- 1 cup whole kasha (roasted buckwheat)
Toast, stirring, until the kasha is fragrant and slightly darkened, about 3 minutes. Transfer to a large bowl. Reduce the heat to medium and heat in the skillet:
- 1 tablespoon olive oil
Add and cook, stirring, until the mushrooms are tender, about 10 minutes:
- 8 ounces mushrooms, chopped
- 1 large leek, trimmed, halved lengthwise, well cleaned, and chopped
- ½ red bell pepper, chopped
Mix into the kasha and let cool. Add to the bowl:
- 1 cup water or vegetable stock or broth
- ½ cup fine or medium bulgur
- 1 large egg, beaten
- 3 garlic cloves, minced
- Finely grated zest of 1 lemon
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix until thoroughly combined and proceed to soften the cabbage leaves, stuff, prepare the tomato sauce, and simmer as for I.