To do the rolled cabbage leaves, you will need to blanch them first. Either hold the entire head into a kettle of boiling water (I stick a two tined fork into the core and hold it like a lollipop) for a minute or so at a time and cut the leaves off as they soften, or cut leaves from the head, place in a flat pan and pour boiling water over them, then let them sit for a minute or two until they are flexible but not totally soft. You can then fill them (not too full) and roll like a burrito.
For the filling, overspice it a bit -- the cabbage and rice are both bland and will absorb some of the spices, and some will also cook out into the sauce. I use ground meat (whatever kind you like -- lamb or pork are traditional, but beef, turkey and chicken also work well) and add minced onion and garlic, some thyme and lots of paprika, and some salt and pepper. Uncooked rice and an egg or two (or more, depending on how much meat I started out with) finishes it up. I cook them in plain tomato juice, and add in some lowfat smoked or polish sausage layered with the rolls. If you are doing the unstuffed version you can slice those thin and use them as an extra layer, or leave them out entirely. I sometimes use bulk pack turkey sausage, either regular or Italian, as the filling base when I want a change from my own seasonings. Stuffed cabbage is one of my favorite "I've got all day to cook and want to make lots of something really special" things. I make it up in a huge kettle and freeze some and share the rest with friends.
Fitness Minutes: (54,048) Posts: 3,151 3/5/12 2:17 A
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