Monday, October 27, 2008

Cabbage Rolls

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Cabbage Rolls
shared at the event by Kevin & Marla
recipe courtesy of Graham Kerr

1 large head green cabbage (9-10 inches in diameter)
1 teaspoon non-aromatic olive oil
2 cups finely chopped sweet onions
4 cloves garlic, bashed and chopped
6-ounces leanest ground beef (9%)
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 weed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Sauce
1 ½ cups tomato puree
1 ½ cups beef broth
¼ cups packed brown sugar
½ cup cider vinegar
¼ teaspoon freshly ground black pepper
¼ teaspoon dried dill weed
¼ teaspoon caraway seed
3 bay leaves
2 teaspoons arrowroot mixed with 2 tablespoons water (slurry.

1. Preheat the oven to 350F (180C.) Spray a 9”x13” (23x33cm) baking pan. Fill a large pan with water, cover and bring to a boil. Carve the core out of the cabbage and place in the boiling water to cook, covered. for 10 minutes. Take out of the boiling water and plunge into a bowl of cold water to cool.

2. Heat the oil in a chef’s pan on medium high. Drop the onions into the hot pan and cook 3 minutes or until they begin to turn translucent. Add the garlic and cook 1 more minute. Place half the onion garlic mixture in a large bowl. Leave the rest in the pan to make the sauce. Combine the ground beef and turkey, rice, tomato puree, broth, dill weed, salt, pepper, and parsley with the onion mixture in the bowl.

3. Pour the tomato puree, broth, brown sugar, vinegar, pepper, dill weed, caraway, and bay leaves into the pan with the reserved onion and garlic and simmer while you make the rolls, about 15 minutes.

4. Drain the cabbage and separate12 of the largest cabbage leaves without tearing. Cut out the center heavy rib from each leaf leaving a shallow v shape. Spread out on the kitchen bench. Divide the filling 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 filling.

5. Set them side by side in the prepared pan and pour the sauce over all, lay a piece of foil on top. Bake in the preheated oven, covered, for 1 hour. Remove the foil and bake ½ hour longer.

6. Divide the cabbage rolls among 6 warm plates. Pour the sauce into a saucepan and thicken with the arrowroot slurry. Spoon over the waiting rolls.

Classically a broad buttered noodle would be served but I prefer a mashed potato spiked with horseradish and a broiled half beef steak tomato.