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
Remove 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?
8 comments:
I cut it into mouth sized chunks and briefly boil it in milk (instead of water) with a knob of butter and a sprinkling of garlic flakes. I don;t boil away the milk, but rather serve the cabbage with a "bit of sauce" :)
I guess I've never made 'em. (I HAVE eaten them though - and like them.)
Not being a great cook, I'm a little intimidated by the long list of ingredients and lengthy instructions. I'm sure if I'd break 'em down and just DO IT, I'd be fine....
Ours is the ubiquitous "oriental slaw" everybody makes in the Midwest - the kind with an oil and vinegar dressing and broken-up Ramen noodles.
I'll have to try your cabbage rolls. I wonder if they are as good if you use just ground beef?
Cabbage is one of those vegetables that I can eat all the time steamed. I would of never thought about stuffed cabbage rolls. I have had them in the past, but just plain old forgot about them until I read your blog. The next time I go to the farmers market, I will have to pickup a cabbage and try your recipe. It sounds yummy.
@ Maria .. I usually use all beef. This recipe is really good because of the shredded carrots and onion that it cooks over. Adds an extra potion of vegetables to the dinner. And the lemon/sour cream dollop at serving time ads zing. My kiddos beg me to make this recipe.
@ Rebecca .. yes, just break down the recipe :) Cabbage, meat filling, cook. 1-2-3
Dani .. I'll try your milk simmered cabbage .. especially love it with butter :)
Sandy .. We must go through a head of cabbage a week during the winter and make chopped cabbage salad 3 times a week.
I'm making the cabbage rolls! I'm using a head of purple cabbage and the leaves are turning their cooking water a deep, rich purplish blue. I want to dye some fabric. :)
Wait, now... UNCOOKED rice? and you never precook it, it cooks with the meat? Is that correct?
Maria ...Yes .. uncooked rice .. it cooks in the pan for an hour so it's perfectly cooked when finished. You're creative with the purple cabbage ;)
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