thekitchenman Cabbage Rolls.
thekitchenman Cabbage Rolls.
There are so many versions of this item that almost every country has a tried to stuff a cabbage leaf all of which use the same assembly method!
Some Polish and German recipes contain mostly seasoned ground pork and beef using a little amount of rice or bread crumbs as the filler.
They have very little sauce and are usually served in its own juices.
The Ukrainian version is pork belly bacon and rice and shredded cabbage and is baked with stewed tomatoes.
Here is a recipe to try the next time you are ready to roll up some cabbage leaves.
I like this light filling, and find blanching standard cabbage whole makes it easier to remove the leaves.
If you prefer Savoy cabbage, first remove the leaves and then blanch or steam them.
Stuffed Cabbage Rolls
2-lb green cabbage
1Ib thinly julienned pork belly bacon
3 Tbs butter
1/2 cup finely chopped carrots
1/2cup finely chopped onion
1/2 Cup celery
1Tb chopped garlic
1 cup thinly sliced
2 cups cooked rice.
1 Egg
½ tsp Thyme
Freshly ground pepper salt to taste.
1cups hot chicken broth.
2 cups of stewed tomatoes.
Core the cabbage, but keep it whole.
Blanch it for 6 minutes, or steam it for 10-12 minutes. (Cool slightly.]
Remove the 12 best-shaped, largest leaves.
Trim the ribs so that they are the same thickness as the leaves and can be easily bent.
Finely shred the remaining cabbage and set aside.
In a large sauté pan add the bacon and fry 5 minutes and drain of the fat.
Add 2 tablespoons of the butter with the carrots, celery, chopped onions and garlic.
And 1 cup of the shredded cabbage and cook for 10 minutes or until wilted but not browned.
Place in a bowl, and cool.
While the stuffing is cooling, in the same fry pan melt 1tablespoon of the butter
and sauté the remaining shredded cabbage and sliced onions for 5 minutes.
Spread evenly in the bottom of a buttered 9 x 13 inch baking dish.
Now stuff and roll the cabbage leaves and place in a row. Cover and bake at 350 for 90 minutes.