Archive for December 20th, 2018

Another way to COOK Cabbage–

Where did Tuesday go?!  It stayed here but I headed north for the day—beautiful weather for mid-December and some Christmas ponderings.  Then Wednesday came along and it took me ALL DAY with various diversions to finally finish this post!  So…more about cabbage:   Specifically, Cabbage Rolls!

Before I moved to Worland and was exposed to the Cabbage Burger culture, I made Cabbage Rolls.  No bread, but a filling of meat and rice, wrapped in cabbage leaves, and covered with a red sauce.  You can bake them in the oven, but my recipe used  the pressure cooker—this cuts the cook time, simplifies some of the steps, and locks flavors in!  The oven takes roughly 1-1/2 hours, whereas the pressure cooker takes 18 minutes of cook time, 15 minutes to bring the temp down.  I see a hot little countertop item called the Instant Pot…hmmmm…Christmas gift for a busy cook??

Here’s the Cabbage Roll recipe:

Ingredients:

  • 1 cup brown or long grain white rice
  • 1 large head cabbage
  • FILLING
  • 1 large egg
  • 1 cup chopped onion
  • 4 cloves garlic, finely minced then “pasted”
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 lb. lean ground beef
  • 3/4 lb. ground pork*   (or you can use all beef)
  • SAUCE
  • 2 tablespoon butter
  • 1 cup finely chopped onion
  • 3 cloves garlic, minced, then “pasted”
  • 2 (14 1/2 oz. each) cans diced tomatoes with their juice
  • 1 (8 oz.) can tomato sauce
  • 1/4 cup white vinegar
  • 2 teaspoon low sodium instant beef bouillon
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper or freshly ground black pepper
  • 3-4 dashes Worcestershire sauce
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the rice according to the package directions. Fluff with a fork and set the pan aside.  (White rice can be added to the filling raw.  Brown rice should be parboiled.)
  2. Fill a large deep pot half full of water. Bring to a boil over high heat.
  3. Remove the core from the cabbage and place it, core side down, in the boiling water. (Some recipes remove the core first.)  Cover and let the head of cabbage boil for 7-8 minutes. Remove the softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6-8 minutes more, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.  (All of these steps involve boiling the cabbage to peel the leaves off—you want 15-20 leaves.)
  4. For the sauce, melt the butter in a large saucepan. Add the onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add the garlic and cook and stir for 1 minute. Stir in the tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.
  5. For the filling, in a large bowl, beat the egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add the ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined.
  6. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous tablespoonfuls of the filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. You can secure the roll with a toothpick if you like-I don’t find it necessary. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together.
  7. Repeat this with the remaining filling and cabbage leaves. I usually get 15 rolls out of the batch of filling.
  8. Place the rack in the bottom of the pressure cooker. Pour in 1 cup water. Place 7-8 cabbage rolls on the rack. Cover the rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary.
  9. Lock the lid in place, choose High pressure and set 18 minutes cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 minutes, then use Quick Pressure to release any remaining steam.
  10. Gently remove the cabbage rolls from the pressure cooker to a platter.
  11. Select “Sauté” and bring the sauce to a boil.
  12. In a small bowl, whisk together the cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mixture into the sauce and cook until thickened, stirring constantly.
  13. Serve the sauce over the cabbage rolls.7.

You can pick up a locally grown head of cabbage at BEE HEALTHY–cheap and good! Let me know what you think! The Farmer’s Wife