CABBAGE ROLLS
This main dish takes time the first time you
attempt it. But no doubt it will become a family
favorite, and the labor involved is worth the
reward. While I have endeavored to keep the
recipes in this book all vegetarian, this is
one that I have failed to convert—even trying
to use nuts and grains as a substitute. I wel
come your suggestions for a non-meat recipe;
feel free to contact me via my website, listed at
the back of the book.
MAKES 12 ROLLS
For the Rolls
1 large head green Savoy-type cabbage
(9–10 inches in diameter)
1 teaspoon nonaromatic olive oil
2 cups finely chopped sweet onions
4 garlic cloves, bashed and chopped
6 ounces leanest ground beef (9% fat)
6 ounces ground white meat turkey
¼ cup raw long-grain white rice
2 tablespoons tomato puree
¼ cup beef broth
¼ teaspoon dried dill
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
For the Sauce
1½ cups tomato puree
1½ cups beef broth
¼ cup packed dark brown sugar
½ cup cider vinegar
¼ teaspoon freshly ground black pepper
¼ teaspoon dried dill
¼ teaspoon caraway seeds
3 bay leaves
2 teaspoons arrowroot mixed with 2
tablespoons water (slurry)Preheat the oven to 350°F. Spray a 9×13-inch
baking pan with cooking spray. Fill a large pot
with water, cover, and bring to a boil.
To make the rolls, carve the core out of the
cabbage and discard. Place the head in the boil
ing water and cook, covered, for 10 minutes.
Take out of the boiling water and plunge into a
bowl of cold water to cool.
Heat the oil in a chef ’s pan over medium-high.
Drop the onions into the pan and cook 3 min
utes or until they begin to turn translucent. Add
the garlic and cook 1 more minute. Place half the
onion mixture in a large bowl. Leave the rest in
the pan to make the sauce and remove from the
heat. Combine the beef and turkey, rice, tomato
puree, broth, dill, salt, black pepper, and parsley
with the onion mixture in the bowl.
To make the sauce, pour the tomato puree,
broth, brown sugar, vinegar, black pepper, dill,
caraway seeds, and bay leaves into the chef ’s
pan with the reserved onion and garlic and
bring to a simmer on medium-low while you
make the rolls, about 15 minutes.
Drain the cabbage and separate 12 of the
largest cabbage leaves without tearing them.
Cut out the center heavy rib from each leaf,
leaving a shallow V shape. Spread out on a
clean work surface. Divide the fi lling among
the leaves (a heaping tablespoon is about right).
Overlap the sides where you removed the
stems, fold over the sides first, and then roll to
completely enclose the fi lling.102 • GROWING AT THE SPEED OF LIFE