First, pull
off 8 to 10 large cabbage leaves (you can mix the red and the green cabbage to give
the dish added color). Then, with a sharp utility knife, meticulously trim down the
thickened base of the cabbage leaves. Then place them into a 4-quart Dutch oven or
stockpot and poach them in about a quart of boiling water for about 5 minutes until
tender. But do not overcook them or they will tear apart when you try to stuff them! When
they’re ready, lay them out on paper towels and allow them to drain.
Meanwhile, shred the remaining cabbage (both
red and green). Then, in a 12-inch skillet melt the margarine and quickly stir-fry the
cabbage. About halfway through the cooking process, add the wine vinegar and cook until
most of the pungent aroma is gone. When done (and it should take about 8 to 10 minutes),
set the mix aside to cool.
Next, using a 12-inch frypan, sauté the
ground beef and pork together until lightly brown. Then toss in the onions, celery, green
onions, garlic, thyme, basil and Worcestershire sauce. Continue cooking until the
vegetables have wilted. Then, using a strainer, drain off all the excess grease.
Now place the meat mixture back into the
frypan, stir in the cooked cabbage and the beef stock, and simmer the meat mix until most
of the beef stock liquid evaporates.
At this point, remove the frypan from the
heat, mix in the rice and season to taste with the salt and pepper. Then fill each cabbage
leaf with about a quarter-cup or so of meat stuffing and roll it up, folding the sides
tightly over to the center. When they’re all done, place the rolls into a lightly
oiled casserole dish.
Then, with the same pan you used to sauté the
meat mix, simmer the tomato sauce and Rotels together, along with the vegetable seasoning,
until the mixture turns hot and bubbly and thickens slightly. All that’s left is to
ladle the sauce over the cabbage rolls, sprinkle them lightly with grated Parmesan and
provolone and bake them uncovered at 350 degrees for about 45 minutes to an hour. |
1.) I suggest you serve the rolls with a crisp garden salad and a side of crunchy
buttered cornbread. Incidentally, any extra stuffing you have left can be simmered into
the tomato sauce mixture; and if you have any extra cabbage left over place it around the
cabbage rolls in the casserole dish before baking.
2.) As a special technique, I like to bake the rolls,
lightly covered with a sheet of aluminum foil, for the first 30 minutes, then finish the
process by baking them uncovered for the last 30 minutes. This produces a more moist
cabbage roll.
3.) If you want the mix saltier, you can add extra salt and
pepper to your taste as the stuffing is made.
4.) These cabbage rolls can be made in advance and kept in
the refrigerator for up to four days before serving. They can be reheated in the oven or
in the microwave. And they freeze well too! |
