Cabbage rolls, your way, many ways
Some filling suggestions: *beef/pork meatloaf with garlic bread crumbs, parsley, and Italian tomato sauce * lentil loaf with chives, and peach chutney * lamb loaf with couscous, and mint sauce * black bean/corn burger loaf with cilantro and tomatillo sauce * roasted high season veggie loaf with basil and chunky apple butter * Cajun shrimp/andouille loaf with pecan rice, lemon thyme, and Creole sauce * ricotta/Parmesan cheese/spinach loaf with Tabasco/nutmeg and hearty stock * goat cheese, walnuts, blueberries, and gentle broth
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- large head white, green red or Savoy cabbage, tight and dense
- 2 pounds favorite meatloaf or veggie loaf
- 2 cups favorite sauce or chutney
- Gently remove the largest outer leaves of a tight head of cabbage.
- Rinse and drop into a pot of boiling salted water to blanch for two minutes.
- Immediately run cold water over the leaves and set aside in a colander to drip-dry.
- Empty the pot and rinse.
- Lay each large leaf, one at a time, on a cutting board and excise the stiff rib, but only just enough that it will lay flat.
- Set aside.
- One by one, lay a leaf inside-up on the board, place an egg sized lump of raw loaf in the center of the leaf.
- Tuck in the top and bottom ends.
- Roll the leaf from side to side to create a pocket. It should be as tight and solid as possible.
- Lay the desired number of rolls in the pot, so that they huddle together.
- Cover with desired sauce or chutney.
- Steam at low heat, barely bubbling, for one hour.
- Freeze the raw rolls you have set aside, in a zipper bag, absolutely no air, no sauce. They will wait for you about six months.
- Thaw and steam as above, using chosen sauce or chutney.
- Cook’s tips and tricks: Egg binder keeps the loaf from falling apart in the steam. Leaving the sauces out of the freezer helps the roll keep its integrity and gives wider choice later.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/