Cabbage Rolls #6

(click to enlarge)	Cabbage Rolls #6 Sweden - Kåldolmar
(click to enlarge)	Makes: Effort: Sched: DoAhead:	20+ rolls *** 3 hrs Yes		This all-meat version of cabbage rolls is tasty, filling and economical. See Danger!, instructions for handling cabbage, and Comments).

2
------
12
12
3
1/2
4
2
2
2
2/3
3
3
2
2
1/2
1
------
1
12
1
1
3
3
1
13
1/2
------

---
oz
oz
oz
c
oz
t
t
cl
c

T
t
t
t
t
---
#
oz
c
c
T
T
T
c
T
----

Cabbages (1)
-- Filling
Beef, ground
Pork, ground
Bread, Sourdough
Milk
Onion
Thyme
Oregano
Garlic
Cream, heavy
Eggs
Ketchup
Dijon Mustard
Pepper, black
Allspice
Salt
--Braise
Mixed Roots (2)
Onions
Stock (3)
Hard Cider
Lemon Juice
Soy Sauce
Honey
Butter
Salt
-- Serve with
Boiled Potatoes

Cabbage - (40 min)
See Photo Gallery for method.

Core CABBAGES. It is very important to remove the core completely so boiling water can get at the stem ends of the leaves, and so the leaves can drift away.
Bring plenty of water to a boil in a pot tall enough to completely submerge a Cabbage. Lower one of the Cabbages in (Carefully - see Note-4) and hold it down with a wooden spoon in the core hole for a few minutes. Swish it around a bit, and when the outer two leaves start to drift away, it's ready. With the burner still on high, hold the Cabbage steady with the wooden spoon. Take tongs and start removing leaves as they start to drift free from the head. Hold each by the stem, gently shaking it loose and lifting it out. Peel until the leaves are getting too small to stuff. Lift out the remaining cabbage and set it aside. Now do the other Cabbage.
Place each softened cabbage leaf outside up on your cutting board and shave the thick central rib thinner to make the leaf more flexible (see Photo Gallery).

Braise - (40 min - 30 min work)

Peel ROOT VEGIES and chop fine (food processor is fine). Chop ONION small. Mix all Braise items.
Place Braise mix in a saucepan, bring to a boil. Simmer until vegies are tender, about 10 minutes.

Filling - (1 hr) - you can mix as you go.

Grind BEEF and PORK if not purchased ground. It should be ground quite fine, perhaps two or three times in a home meat grinder. If purchased I lay it out on the cutting board and give it a good chopping with a sharp knife.
Chop ONION very fine (but not food processor fine).
Pour MILK over bread to soften (I run the bread with milk in a mini-prep processor).
Strip THYME and OREGANO leaves from stems and chop fairly fine.
Crush GARLIC and chop very fine.
Mix all Stuffing items. Mix very well, preferably in a stand mixer with the paddle.

Rolling - (15 min)

Place each leaf inside up. With wet hands place about 3 T of stuffing near the stem end. Give it one turn, Fold the sides in and roll up. For details see Photo Gallery. Keep chilled until ready to cook.

Run - (30 min)

Choose your cooking and presentation vessels.
Cook in accordance with the method you choose - see Method.
Serve hot with some of the Braise spooned over. Accompany with boiled Potatoes. This dish reheats well.

NOTES:

Cabbage:
Most recipes call for one large cabbage but I prefer two medium (about 2-3/4 pounds each) which will be safer to handle, and the leaves are more even in size. Two 2-3/4 pound cabbages will yield about 20 to 24 leaves of suitable size.
Mixed Roots:
Any of Celeriac, Carrots, Parsley Root, Parsnip, Turnip, in the proportion you want.
Stock:
Any of Beef, Pork, or Chicken Stock can be used, or even Vegetable.
Method:
There are several ways you can cook the rolls.
- Dutch Oven: This is the traditional method.
  1. Preheat oven to 325°F/165°C.
  2. Pour the Braise into the bottom of the pot. Arrange the first layer of Cabbage Rolls. flap side down, working them down into the Braise. Arrange the rest over them.
  3. Place on the stovetop and bring to a boil. Place in the hot oven and bake for about 3/4 hour. Baste rolls several times with the liquid in the bottom of the pot. Internal temperature should be at least 165°F/75°C.
  4. Remove to the serving platter and pour some of the Braise over the Rolls.
- Sauté Pan You'll need a pretty big pan for this.
  1. Pour Braise into a spacious sauté pan. Arrange the Cabbage Rolls, flap side down, preferably in a single layer, working them down into the Braise.
  2. Bring to a simmer, cover tightly and simmer about 20 to 25 minutes, basting with the Braise now and then. Internal temperature should be at least 165°F/75°C.
  3. Remove to the serving platter and pour some of the Braise over the Rolls.
- Electric Skillet This is the method I use, especially for parties because it keeps the stove free, the temperature is controlled automatically, and they can be served right out of the skillet.
  1. Pour the Braise into the electric skillet. Arrange rolls in the skillet, flap side down, working them down into the Braise, preferably in a single layer. My 11.5 x 15.5 inch skillet holds 20 rolls in a single layer. If I had only the 10.5 x 10.5 inch skillet I'd do them half at a time.
  2. Cover tightly and set to just keep the water boiling. Cook for 20 to 25 minutes. Internal temperature should be at least 165°F/75°C.
  3. For Buffet Service I cut them in thirds crosswise for easy serving and stand-up eating. I also load them into a smaller (10.5 x 10.5 inch) electric skillet in multiple layers so as to take up less table space. Either way, set skillet to "Keep Warm".
Danger!
You've got a big pot of boiling water and you're dealing with a big, heavy, misbehaving lump of cabbage. Most methods ask you to remove the cabbage to peel the leaves. This is dangerous as the cabbage is very heavy coming out and back in, and any slip results in a tsunami of scalding hot water. My method, described in the instructions, is far safer, as the cabbage is tiny by time it is taken out. It is also quicker and produces the best quality, evenly cooked leaves. I use a strong skimmer purchased from a restaurant supply (see Photo Gallery) to lower the Cabbage in and lift it out, steadied with a wooden spoon in the core hole.
Comments:
The pattern recipe called for peeling leaves off a raw cabbage, which is tedious and results in a lot of torn leaves, then softening them with boiling water. The pattern recipe also called for 1/2 and 1/2 of Pork and Veal. Veal is very scarce in the markets I shop at, thus Beef.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

vmm_cabbstuff6 150514 anc59 - www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.

Cabbage Rolls #6

Cabbage:

Mixed Roots:

Stock:

Method:

Danger!

Comments: