Cabbage is one of those vegetables that like many others, especially in the winter, continue to suffer of a poor image. However when properly cooked it can add texture and sweetness to any recipe. You can steam, boil or braise any variety of cabbage and they will store up to more than one week in a cool and dark place.
This week a recipe with three of the ingredients in our Vegboxes – stuffed with mushrooms, rice, garlic, onions and a combination of herbs and spices, this easy to prepare stuffed cabbage makes a good vegetarian alternative for the traditional stuffed cabbage with meat. You can even prepare your stuffed cabbage leaves and sauce in advance to bake them just before serving. You can also use spring greens leaves.
Ingredients
Cabbage and filling
- 1 cup water
- 1/2 cup short-grain brown rice
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1 large January King Cabbage (2-3 pounds)
- 1 pound Brown Chestnut mushrooms, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon crumbled dried rosemary
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
- 1/2 cup red wine
- 1/4 cup dried currants
- 1/3 cup toasted pine nuts, chopped
Sauce
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes
- 1/2 cup red wine
Preparation method
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. If you use spring greens leaves boil for 2-3 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
- Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.
- Heat the remaining 1/2 tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
- To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
- Preheat oven to 375°F.
- To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
- Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.
- Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
Recipe and picture from Eatingwell.com