CABBAGE ROLLS

Modified, from Chef John.  This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.  


Ingredients:

Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)

5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced

2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)

Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)

1 large green cabbage


Methodology:

Preheat the oven to 350°F.

Mix the filling together until it is uniform (don't worry about over-mixing it).

Bring a large pot half-filled with water to the boil.  Core the cabbage and place in the water, turning occasionally.  A cabbage leaf should detach from the head approx. every 45 seconds.  Detach as many leaves as possible, and set aside to cool.

Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.

Place a few leftover smaller cabbage leaves on the bottom of a large pot.  Top with half of the crushed tomatoes and half of the onion slices.  Season with salt and pepper.  Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base.  Repeat until all cabbage rolls have been placed, then top with another few leaves.  Pour over the broth and water, adding additional water if necessary to cover all the rolls. 

Cover pot and place in the oven to braise for 1 hour.  Check liquid level, pressing down on rolls if they are floating, and adding water if necessary.  Braise for another hour, checking occasionally.  Rolls are finished when they are tender and easily pierced with a fork.

Allow to cool slightly before serving rolls, well sauced, with crusty bread.