klahyatt
  • Home
  • Moving Pictures - A Novel
  • The Iris Project
  • Other Writing
  • Arts & Hobbies
  • Hat Gallery
  • About me/Contact
  • Professional site

Stuffed Cabbage Rolls

1/18/2015

0 Comments

 
In recent years, I’ve fallen in love with cabbage. I don’t really remember having cabbage as a kid, except in mayo-slathered coleslaw. Now I love it in tacos, stir-fry, soup, everything. I adapted this recipe from a cookbook pamphlet called “The Casserole Cookbook” from 1954. While many recipes list MSG as a key ingredient, as well as other outdated ingredients, it gave me ideas to update the recipes in a more modern way.
Picture
When I still ate meat, a Hungarian friend made cabbage rolls for me and I loved them, so when I came across this recipe it was quite natural to try to adapt it. I like the burger crumbles available from Trader Joes, but any will do, even frozen (thaw first). Worcestershire sauce is not in the original recipe, but I find that adding it to recipes with fake meat gives the recipe a meatier flavor. (A little soy sauce can add that flavor too.)

Be sure to use a good quality thick sour cream. I’ve discovered that eastern European sour cream is amazing, especially on this dish.

This is an incredibly filling meal and great for cold nights.

Stuffed Cabbage Rolls

Picture
1 medium-sized cabbage (about 2 lbs.)
3 bay leaves
5-7 garlic cloves
2 tbsp. olive oil
1 tsp salt (or thereabouts)
1 c onion, diced
12 oz. vegan burger crumbles (or 2/3 lb. ground beef)
½ c uncooked rice
½ c thick sour cream
2 tsp Worcestershire sauce
1 tsp thyme
Salt to taste
Freshly cracked pepper
14.5 oz can of diced tomatoes
Sour cream to garnish

Prep a stovetop casserole dish or large pot. Either one used needs to have a lid.

Cabbage: Set a pan of water to boil. Remove outer leaves and damaged leaves. Pull off 5 to 8 leaves as intact as possible. If the leaves are big enough, cut in half. If the white main vein is super thick, trim it off. In batches if necessary, parboil the cabbage leaves 3 to 5 minutes. Remove and drain. With the remaining cabbage, cut in half, remove core, and thinly slice cabbage. Spread along the bottom of the casserole as you are slicing. You want the raw cabbage to take up about 2/3 of the dish. Place bay leaves and garlic cloves over the shredded cabbage.

Rolls: Heat olive oil, add a pinch of salt, and then add diced onions. Stir often and cook until fairly translucent, about five minutes. Remove from heat. Stir in burger crumbles, uncooked rice, sour cream, Worcestershire sauce, thyme, pepper and salt to taste. Mix thoroughly. If it seems especially crumbly (consistency should be glue-like), add 1/8 to ¼ cup of water and/or olive oil to make it spoon out better.*

Take a wilted cabbage leave and hold it open in your palm. Using a soup spoon (or other large spoon), scoop in 1/3 to 2/3 cup of burger mixture depending on the size of the cabbage leave. (It’s best to use less than what it looks like you should as the mixture will spread when rolled.) Roll the leaf, tucking the ends underneath and place on top of shredded cabbage. Repeat with remaining leaves or until there is no room left in your dish.

Spoon diced tomatoes over the cabbage, including the liquid. Use about 1/3 cup of water to rinse out can and pour over cabbage. Grind some fresh pepper on top. Cover and place on stovetop on medium low heat. Cook for about 45 to 55 minutes, until all the cabbage looks really tender.** Remove bay leaves and serve with more sour cream.

*The original meat recipe does not call for any extra liquid as the ground beef will add a lot of fat when cooked.

**If you are using ground beef, cook an extra five to ten minutes.

Note: This recipe can also be made without making rolls. Fill the bottom of the casserole with the shredded cabbage. When the burger crumble mixture is ready, spread it over the shredded cabbage. Cover with more shredded cabbage. Add the bay leaves and garlic and cover with diced tomatoes. Cooking time remains the same.

Picture
0 Comments



Leave a Reply.

    I'm a vegetarian that loves to experiment, especially with fresh veggies I get at my local farmers market. I post recipes here, mostly, because my mom always likes to see what new things I come up with.

    Archives

    May 2015
    January 2015
    November 2014
    September 2014
    August 2014
    July 2014
    April 2014
    February 2014
    December 2013
    November 2013
    October 2013

    Categories

    All
    Arugula
    Avocado
    Cabbage
    Capers
    Casserole
    Chard
    Cheese
    Chipotle
    Egg
    Egg Salad
    Fennel
    Honey
    Leeks
    Mexican
    Mustard
    Pappardelle
    Pasta
    Peppers
    Pesto
    Pizza
    Reuben
    Salmon
    Salsa
    Sandwich
    Sauce
    Sauerkraut
    Shepherd's Pie
    Swiss Cheese
    Tempeh
    Tofu
    Tomatoes
    Vegetarian
    Worcester Sauce

Proudly powered by Weebly