Wednesday, March 28, 2012

Cabbage Rolls

We caught a lot of cabbage at the St. Patrick's Day parade this year.  I have wanted to make Cabbage Rolls using Dirty Rice for the stuffing, so this was my opportunity.  I used the cabbage I had, but a recipe of Emeril's calls for the Savoy cabbage, the leaves are bigger and easier to roll.

  • 1 head of Savoy cabbage, 16 nice leaves for rolling
  • 4 C. Dirty Rice
  • 1 T. butter
  • 1 C. onions, chopped
  • 1 (28 oz.) can of crushed tomatoes
  • 1 T. apple cider vinegar
  • 1 T. sugar
  • 1 t. kosher salt
  • ½ t. black pepper
  • 1 C. cream
  1. Preheat oven to 350 degrees
  2. Remove the core of the cabbage and place the whole head in a large pot of boiling water
  3. Remove after 3 minutes and place in a large bowl filled with ice and water
  4. In a medium sauce pan, sauté the onions in the butter over medium heat until tender
  5. Add the tomatoes, vinegar, sugar, salt, and pepper, allow to simmer for 1 hour
  6. Cut the heat , add the cream and stir well, reserve
  7. In an 13’ x 9’ baking dish, ladle 1 C. of the tomato/cream sauce in the bottom of the pan
  8. Roll ¼ C. of dirty rice in each leaf of cabbage and place the rolls seam side down in the sauce, cram all the rolls together side-by-side in the pan
  9. Ladle the remaining tomato/cream sauce over the rolls
  10. Seal the baking dish with foil
  11. Bake for 1 hour
  12. Serve hot!
Tips and Tricks:
  • Follow my link to get the Dirty Rice recipe.  You only need 4 C. for the cabbage rolls, so just make ½ of the full recipe. I make the Dirty Rice the day before and refrigerate it, so it dries out.
  • I use a bag of frozen chopped onions for this recipe.  A 10 oz. bag is 2 C. of onions.

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