Stuffed Cabbage
The major difference between stuffed cabbage and most other stuffed vegetables is that cabbage is inevitably cooked in a sauce; you can use the sweet-and-sour sauce here or simply simmer the leaves in Fast, Fresh Tomato Sauce (page 606). Serve either with crusty bread or, if your filling does not have much rice, over rice. Cabbage leaves also may be filled and stuffed exactly as you would grape leaves (page 446) and served hot or cold, again as you would grape leaves. You will have plenty of cabbage left over after you remove the leaves for stuffing; use it in any stir-fry or in rice or soup. Other vegetables you can prepare this way: any large leaves can be stuffed—grape leaves, collards, and turnip greens, for example.
Recipe information
Yield
makes 8 or more rolls, about 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Meanwhile, use a thin-bladed sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage, removing its core. Put the cabbage into the boiling water and leave it there until the outer leaves soften, at least 5 minutes or more. Remove and plunge into cold water; gently remove as many leaves as you can. Put the cabbage back in the boiling water and repeat the process until you have 12 to 15 leaves (you’ll probably mess some up, so it’s worth having extra). Make a V-cut in each leaf to remove the tough central stem.
Step 2
Make the sauce so it can simmer while you stuff the cabbage leaves (or stuff them in advance): Put the olive oil in a deep skillet or flameproof casserole with a lid and turn the heat to medium. Add the onion and cook, sprinkling with salt and pepper and stirring occasionally, until softened, about 5 minutes. Add the tomatoes, raisins, sugar, vinegar, and cayenne and stir. Adjust the heat so the mixture simmers steadily and cook for about 20 minutes.
Step 3
To stuff the cabbage leaves, put a leaf, curved side up, on a counter or cutting board. Put 1/4 cup or so of filling in the center of the leaf, near where you cut off the stem. Fold over the sides, then roll up from the stem end, making a little package; you’ll quickly get the hang of it. Don’t roll too tightly—the mixture will expand as it cooks. Skewer the rolls with a toothpick or two to hold them together.
Step 4
Taste the sauce and adjust its seasoning as necessary; it should be quite sweet and sour. If it seems very thick, add a little stock, water, or tomato juice. Carefully add the cabbage rolls, turn the heat to low, cover, and cook, undisturbed, until the leaves are tender and the rolls are hot throughout, about 30 minutes. Garnish and serve.
