My family all agreed tonight's dinner was delicious. So I thought I'd share with you.
This year I have 12 heads of garden cabbage at varying stages of development. We've picked 3 so far. I expect they will last through sometime in September. When I pick the heads I cut most of the loose large outer leaves as well as the tight heads. We've been shredding these dark leaves and adding them to salads. When I picked the third head on Sunday, I set aside the large dark green outer leaves. In tonight's dinner I used the ones that were about 7 or 8 inches in diameter.
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| filling of leftover beef roast, slice of bread, onion, seasonings |
To fill the cabbage leaves I used leftover cooked beef pot roast, a slice of bread, some onion, garlic powder, onion powder, herbs (thyme, oregano), red pepper flakes, and salt. I chopped the meat, bread and onion before grinding in the food processor, adding the seasonings to taste. The benefit of working with a cooked meat was I could taste the filling as I put it together.
Once I had a filling that I thought was good, I began the rolling process. I steamed the leaves one at a time in the microwave for 20 seconds. To make the roll work with the thick core end, I cut about 2 inches through this end, allowing it to split as I rolled.
Cabbage rolls are assembled like burritos or egg rolls, filling at one end, fold in the sides, and roll up.
Once filled, these need to be steamed or baked in a sauce, usually a tomato sauce. As I'm low on tomato products right now, I chose to steam these, covered, in the oven, using some of the liquid from the pot roast as my steaming liquid. At serving I spooned the residual liquid over each roll.
These were a tasty way to use both the outer cabbage leaves and leftover beef pot roast. My family asked me to make these again this summer. I may try other filling combinations, perhaps leftover pork roast or chicken and vegetables or a cheesy-beef filling.
I realize that most of us here don't grow their own cabbage each summer. Other leaves can be used for filling with great success, too, such as Swiss chard, collard greens and kale.
Just thought I'd share.
Cabbage rolls are traditional here, basically the same stuffing but with cooked rice (or barley) mixed in. They are baked in the oven, maybe some syrup poured over. They are served with gravy with boiled potatoes or mash and with lingonberry jam or lingonberries without sugar. Or with ketchup, as my kids ate everything...
ReplyDeleteUlvmor/Northern Europe
I've never made cabbage rolls. We sometimes are gifted with cabbage from my in-laws and that would be a tasty way to eat it. I'm wondering what kind of syrup Ulvmor uses (I tend to think of syrup as being sweet, like maple syrup, but that doesn't sound right with this dish).
ReplyDeleteSyrup as a black treacle! Not much, but to give some sweetness.
DeleteI had to Google black treacle. Sounds similar to what we refer to as blackstrap molasses. I can see where that would be tasty. Thanks for responding!
DeleteIt's been too hot here for cabbage in the garden for a couple of months, but I'm sure it's still in the stores. I've made cabbage rolls a few times, but not recently. Yours sound delicious.
ReplyDeleteLili, I love the idea of chopping and then processing the meat, etc. Such a great idea I'd never have thought of! As you said, what a boon to be able to taste as you combine things! Have a great day, Everybody! Sara
ReplyDelete