Sweet and Sour Stuffed Cabbage Rolls
Oct 12, 2009 10:58:03 GMT
Post by Don Cuevas on Oct 12, 2009 10:58:03 GMT
I used the recipe in the Grossinger's Cookbook (a tattered paperback we've had for years) as a starting point. My seasonings varied.
Here's another, somewhat similar, that I found online.
www.jewishfood-list.com/recipes/beef_veal/stuffcabbage/stuffcabbage06.html
(I didn't use any garlic in mine, although it would have benefited from the addition to both the filling and sauce.) The sauce was made by browning several sliced onions in veg oil and adding a few cans of whole and diced tomatoes, seasoning with S&P. That simmered while I prepared the leaf wrappers. The sweet and sour additions come later, although a bit of a nuisance to add.
The filling was comprised of about a klo of ground beef (this time, purchased at Costco), with the addition of 8 TBSPS raw rice, 2 eggs, 6 TBSPS water, half of a 12 oz can of V-8 Juice, S&P, some dill, and a few shakes of Pickapeppa Sauce.
Our friend is MSG sensitive, so I couldn't use any Knorr Suiza Caldo de Res Base, and had to improvise around it.
The cabbage leaf wrappers: I bought 3 smallish cabbages at the mercado. After cleaning and removing a few damaged outer leaves, I removed the cores with a small, sharp pointed knife. Then immersed the heads of cabbage in a large kettle of boiling water. As the leaves released, I pulled them out with a pair of tongs and place in a colander to cool and drain.
I removed about 30 nice sized leaves, then when cooler, cut out the ribs from the leaves and set them aside.
I used maybe 3-4 TBSPS filling per leaf. (I don't really know. I made these smaller than I usually do, so that they would cook more quickly, before the cabbage wrappers soften and disintegrate. I rolled them up by turning the "wings" where the ribs had been removed, over the sausage shaped filing portions, then rolling. I secured the roll with one toothpick, although that isn't in the recipe. (Be sure to warn your guests about the toothpicks!)
The cabbage trimmings were placed in the bottom of a lightly PAM'd casserole (Le Creuset) and brought to a simmer on the stove top. After, I put it, covered, in a 350º F oven (176ºC) and on a foil lined baking tray. (The latter was a good idea, as there was some overflow.)
After a bit over an hour, I removed the pot from the oven, and placed half the rolls and the sauce into a second pot. (Should have done this in the first place. Two pots; one layer in each.)
Then I added the juice of two limes (lemons preferred, but unavailable here) and 3-4 TBSPS honey.
I also tossed in a good handful of sweetened dried cranberries, although it's more traditional to use raisins, if you lke that sort of thing.
The amount of sauce and liquid seemed inadequate, so I distributed half a large box of Del Fuerte Puré de Tomate into each pot. I then let them simmer on a low flame, covered, on the stove top.
When the cooled somewhat, we put them into freezer/refrigerator containers to take and reheat at our friend's house.
They were tasty and fairly simple. I would have like the Knorr Suiza beef base in the sauce, and perhaps a touch of smoked paprika, but decided to be more restrained, just this once.
We also had mashed potatoes browned in the oven, dried friut and apple compote (a last minute extra), and the aforementioned Apfel Kuchen, which was pretty good.
Here's another, somewhat similar, that I found online.
www.jewishfood-list.com/recipes/beef_veal/stuffcabbage/stuffcabbage06.html
(I didn't use any garlic in mine, although it would have benefited from the addition to both the filling and sauce.) The sauce was made by browning several sliced onions in veg oil and adding a few cans of whole and diced tomatoes, seasoning with S&P. That simmered while I prepared the leaf wrappers. The sweet and sour additions come later, although a bit of a nuisance to add.
The filling was comprised of about a klo of ground beef (this time, purchased at Costco), with the addition of 8 TBSPS raw rice, 2 eggs, 6 TBSPS water, half of a 12 oz can of V-8 Juice, S&P, some dill, and a few shakes of Pickapeppa Sauce.
Our friend is MSG sensitive, so I couldn't use any Knorr Suiza Caldo de Res Base, and had to improvise around it.
The cabbage leaf wrappers: I bought 3 smallish cabbages at the mercado. After cleaning and removing a few damaged outer leaves, I removed the cores with a small, sharp pointed knife. Then immersed the heads of cabbage in a large kettle of boiling water. As the leaves released, I pulled them out with a pair of tongs and place in a colander to cool and drain.
I removed about 30 nice sized leaves, then when cooler, cut out the ribs from the leaves and set them aside.
I used maybe 3-4 TBSPS filling per leaf. (I don't really know. I made these smaller than I usually do, so that they would cook more quickly, before the cabbage wrappers soften and disintegrate. I rolled them up by turning the "wings" where the ribs had been removed, over the sausage shaped filing portions, then rolling. I secured the roll with one toothpick, although that isn't in the recipe. (Be sure to warn your guests about the toothpicks!)
The cabbage trimmings were placed in the bottom of a lightly PAM'd casserole (Le Creuset) and brought to a simmer on the stove top. After, I put it, covered, in a 350º F oven (176ºC) and on a foil lined baking tray. (The latter was a good idea, as there was some overflow.)
After a bit over an hour, I removed the pot from the oven, and placed half the rolls and the sauce into a second pot. (Should have done this in the first place. Two pots; one layer in each.)
Then I added the juice of two limes (lemons preferred, but unavailable here) and 3-4 TBSPS honey.
I also tossed in a good handful of sweetened dried cranberries, although it's more traditional to use raisins, if you lke that sort of thing.
The amount of sauce and liquid seemed inadequate, so I distributed half a large box of Del Fuerte Puré de Tomate into each pot. I then let them simmer on a low flame, covered, on the stove top.
When the cooled somewhat, we put them into freezer/refrigerator containers to take and reheat at our friend's house.
They were tasty and fairly simple. I would have like the Knorr Suiza beef base in the sauce, and perhaps a touch of smoked paprika, but decided to be more restrained, just this once.
We also had mashed potatoes browned in the oven, dried friut and apple compote (a last minute extra), and the aforementioned Apfel Kuchen, which was pretty good.
