Chopped cabbage salad, addition to soups, steamed with butter and substituted for shredded lettuce in tacos are just a few of the ways to utilize this winter garden holdover. It's also easy to find at the market, and will keep for weeks on end in the fridge.
Who can forget stuffed cabbage rolls ...(a favorite of my kids) ... ?
1 (3 lb) head green cabbage
1 Tbls. olive oil
1 small onion, chopped
1/2 lb lean ground beef
1/2 lb lean ground pork
2 Tbls. uncooked long or short grained white rice
2 Tbls. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/2 tsp. dried oregano
2 Tbls. butter
2 medium carrots, shredded
1 large onion, chopped
1-1/2 cups tomato sauce
1/2 cup beef broth
1 lemon, cut in wedges
2 to 3 tablespoons chopped fresh parsley
dairy sour cream
core from cabbage. Carefully remove outer cabbage leaves and discard.
Separate inner leaves. In a 3-qt saucepan, bring salted water to a
boil. Drop inner cabbage leaves into boiling water. Cook 3 to 4
minutes. Drain well and cool. Select 24 leaves: set aside. Heat oil
in a medium skillet. Add small onion. Saute until golden brown. Place
onion in a medium bowl. Add ground beef and pork, rice, parsley, salt,
pepper, allspice, and oregano. Mix to blend. Spread a cabbage leaf
flat. Place 2 Tbls. meat filling on cabbage leaf
near leaf base. Fold bottom of leaf over filling. Fold sides toward
center. Roll up tightly. Repeat with remaining filling and leaves.
Melt butter in a large saucepan over medium heat. Add carrots and large
onion. Saute until glazed. Place cabbage rolls in layers on top of
carrots and onion. In a small bowl, combine tomato sauce and beef
broth. Pour liquid over cabbage rolls. Cover. Cook over low heat 1
hour or until fork tender. Place on a large platter. Garnish with
lemon wedges and parsley. Serve hot with a dollop of sour cream. Makes 4 to 6
servings. The leftovers are great the next day.
What's your favorite use for cabbage?