Copyright 2011 LtDan'sKitchen blogs |
This version is more of the basic kind and is very simple in terms of its flavor and preparation. Adapted from my Good Housekeeping cookbook, this is a dish that you can serve any time of the year. The filling is made with cooked white rice which acts both as an extender and the binder. It absorbs the flavor of the tomato sauce really well without being overpowered by it.
Sauteed Cabbage with Dill - Adapted*
Copyright 2011 LtDan'sKitchen blogs |
cabbage (about 3 lbs)
1 cup cooked long
grain rice
2 tbsp butter
2 medium onions, diced
1 lb ground pork
1 tsp dried dill
1/4 tsp nutmeg
salt and pepper
1 28-oz canned diced
tomatoes
1. Heat 1 tbsp of butter in a sauce pan over medium heat. Add half the
onions and saute until softened. Season with salt and pepper. Add the
tomatoes and bring to a boil. Once boiling, lower the heat and simmer
for 30 minutes. Set aside.
2. Fill a big pot with water and bring to a boil. Add the cabbage to the
boiling water and start cutting the leaves off the core using a knife and
a fork. Make sure the leaves have softened to ensure that they come
out intact. You will need 12 full leaves.
3. In a saute pan, melt the remaining butter and add the remaining onions
and saute over medium heat. Cook until softened and season with salt and
pepper. Let cool.
4. Combine the sauteed onions, ground pork, rice and dill. Mix well and
season with nutmeg, salt and pepper. Divide into 12 portions.
Cabbage Rolls Copyright 2011 LtDan'sKitchen blogs |
350°F. Take one filling
portion and lay on the
edge of a cabbage and
fold the two sides over
the filling then roll up
jelly-roll style. Do the
same for the rest of
the filling and cabbage
leaves.
6. Arrange the cabbage
rolls in a 9x13 baking
dish and pour over the
tomato sauce. Cover with foil and bake for one hour. Serve with a
drizzle of olive oil.
Note:
To prepare cabbage rolls, place blanched leaves, ribside up on a work surface. Holding knife almost parallel to the work surface, trim the rib so that the leaves are almost flat.
*Westmoreland, S.,Editor: Good Housekeeping Step-by-Step Main Dishes, Hearst Books, New York: 1999.
This also looks amazing. What could I substitute the meat w if I wanted a veg option ?
ReplyDeleteAnna, will ask my Russian friend who makes vegan cabbage rolls. They are yummy. Will forward the recipe to you as soon as I have it.
ReplyDelete