Stuffed Cabbage Rolls RecipeJanuary 26, 2012
Though my honey and I are from completely different worlds, we somehow share Hungarian ancestry...which may explain why we both love this dish? It has an eastern European grandmother's feel, very warm and comforting, sweet and savory.
I dislike following recipes, and I'm doing nothing not to pass that on to you with this vague recipe explanation, but I think you'll find it's all you need. I feel that we should all develop our instincts about food prep rather than worry about exact TSP and C. So here ya go...
1 chopped onion after sautéeing in a little water until soft.
1-3 big handfuls of chopped walnuts (via Vitamix, food processor, or by hand).
A grip of your favorite chopped herbs (I used parsley, rosemary, and oregano).
About a cup+ of cooked grains (I used millet because we were out of quinoa; breadcrumbs would work, too).
Sea salt, black pepper to taste.
Tomato sauce (use just enough to bind the ingredients. The rest will be poured over the top of the rolls).
Place the entire head of cabbage in a pot of boiling water, turn off the heat, and let sit, covered, until the leaves can be peeled off without too much breakage. Just a few minutes.
Cut out the cabbage spines in a "V" shape for easy folding.
Spoon the mixture into each leaf, fold the cabbage edges in, and roll to your liking. Then place each roll face-down in a lightly oiled baking dish so they don't unravel.
Blend the remaining tomato sauce with a little agave to sweeten, and drench the rolls in sauce.
Cover with tin foil and bake at 350°F for 30 min.
These were even better the following day when the flavors had settled. Next time I think I might let them marinate over night before cooking. Note: Our 7 year-old loved these rolls, surprisingly, as well as a meat-eating friend who exclaimed "I could be vegan if I could eat like this everyday!" And this is a BIG dude. So if this dish can satisfy a kid and a 300 lb. rhinoceros look-a-like, we know we've got a winner.