Cabbage Rolls

Cabbage Rolls (Recipe makes about 16 rolls)

The cabbage at the green grocers looked so fresh and healthy that I couldn’t resist buying the whole instead of the usual half. Having done so, I then had the dilemma of what to do with a whole cabbage when there are only generally two of us to eat any meal. First recipe that came to mind was cabbage rolls as seen in a TV program with Martha Stewart featuring her late mother making cabbage rolls. That immediately brought back memories of my own childhood and my mother making the rolls as a regular part of our diet. Not only were they traditional Polish fare but I’m guessing the cabbage was home grown and mince was an affordable protein. Also if there were any leftovers they could be frozen and reheated for future meals.  Cabbage rolls or Golabki (little pigeons) is a traditional Polish dish but it is also found in the cuisine of many other Eastern European countries. Traditionally white rice is used; however, I have chosen to use brown rice because I like the wholesome nutty texture.

Ingredients

1 large head of green cabbage, centre core removed

400gms minced beef (combination of pork and beef is the traditional option)

100gms diced bacon

2 cups cooked brown rice

1 cup diced onion

1 cup diced celery

½ cup chopped parsley

3 cloves garlic finely diced

1 cup ketchup

2 cans crushed tomato

1 can water (add extra water if required to cover rolls)

1 tbs brown sugar

Salt, pepper

Bring a large pot of water to the boil and immerse the whole cabbage. Cook gently till all leaves are tender and start to separate. While still simmering carefully remove the individual leaves as they fall off into the water.  You will need about 16 leaves. Cool the cabbage leaves in cold water. Cut the thick membrane off the back of each leaf.

Sauté onion, celery, garlic and bacon in a little butter until lightly browned.

Put all the uncooked meat into a large mixing bowl.

Add the sautéed onions and bacon.

Add seasonings, parsley, ketchup and the cooked rice.

Mix all the ingredients thoroughly using clean hands.

Lay out leaves and depending upon their size, place 1-2 tbs of meat and rice mixture on the wider side of the cabbage leaf.

Roll leaf up over the meat, folding in sides of leaf, and continue to roll.

Line the base of your cast iron casserole or baking dish with the discarded outer cabbage leaves.

Place cabbage rolls, seam down, onto the leaves at the base of the cast iron casserole.

Mix together the crushed tomatoes, water and brown sugar and pour evenly over all the rolls. Cover the cast iron casserole with more cabbage leaves and bake at 170C for 1 to 1 ½ hours.

Note: after baking for ¾ hour, check liquid, adding additional water as necessary.

To serve: spoon sauce over rolls. Another options is to serve with a side dressing of light sour cream.

Leftover rolls can be frozen up to 3 months.

Beverage; 2009 Rosemount Limited Edition Chardonnay