Sunday, June 28, 2015

Vegetarian Stuffed Cabbage Rolls

  • 1 medium green cabbage
  • Water
  • 1 cup medium-grain rice
  • ½ cup shredded yellow onion
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh dill
  • Salt and pepper
  • ½ tsp cayenne pepper, more to taste
  • ½ tsp ground allspice
  • ¼ vegetable oil
  • 1 15-oz can tomato sauce, divided
  • 1 medium yellow onion sliced
  • 1-2 Roma tomato sliced
  • 1 tsp ground cumin
  1. Remove and discard the first couple leaves of cabbage. Core the cabbage and wash in cold water.
  2. Place the cabbage in a large pot of boiling water. As the top layer of cabbage leaves blanches, remove carefully by hand or using tongs. Continue the same process; peeling off the top layer of cabbage leaves as they soften. Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
  3. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon.
  4. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and Roma tomatoes.
  5. Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
  6. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining ½ can of tomato sauce, and about 1½ to 1¾ cups of water (water should barely reach the top layer of cabbage rolls). Add the ground cumin.
  7. Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, cover the pot with its own lid. Let cook for 30 minutes then remove the plate. Cover with the lid only; cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
  8. Transfer carefully to a serving platter. Enjoy!

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