Tasty cabbage rolls – without boiling
Cabbage doesn’t conjure up a gourmet image for lots of people. Its most popular use is shredded and served raw as cole slaw for a backyard barbecue or as a side dish for corned beef and cabbage on St. Patrick’s Day.
Some people find the vegetable bitter, while others don’t like the smell when it’s being boiled.
For non-cabbage lovers, I offer these little bundles of cabbage roll joy stuffed with a tasty meat filling. Besides being delicious, what this recipe offers is a time saver. Instead of dealing with boiling a head of cabbage that leaves a 24-hour permeating sulfur smell, just microwave the leaves to wilt them enough so they can be rolled. No boiling, no clean up and no sulfur smell. Now you’re on a roll.
CABBAGE ROLLS Makes 12
1 large head cabbage, center core
removed
1 pound ground pork, beef, chicken
or turkey
1 medium onion, minced
2 cloves garlic, minced
1 large egg 1/2 cup grated Pecorino cheese, plus extra to sprinkle on top 1/2 cup cooked brown rice or barley 1/4 cup minced fresh parsley 1 teaspoon dried oregano
Salt and pepper to taste
1/2 teaspoon paprika
3 cups tomato sauce
Preheat the oven to 350°F. Wash the cabbage and remove 12 whole leaves. Reserve the rest of the cabbage for another use such as soup or coleslaw.
Microwave the leaves for 30 seconds or until they are wilted. Set the leaves aside.
In a bowl, mix all the remaining ingredients except the tomato sauce.
Spread a thin layer of tomato sauce in a 9 x 13- inch casserole dish.
Spread each leaf out on a cutting board. Place about L cup of the meat mixture in the center or each leaf. Fold in the two side ends to encase the filling and then roll up the leaf to make a small bundle. Place them in a single layer seam side down in the baking dish.
Spread 2 cups of tomato sauce over the top of the rolls. Cover with foil and bake for 35 minutes.
Uncover, sprinkle the tops with additional cheese and bake 10 minutes longer.
Serve hot and pass remaining sauce on the side.
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