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Saturday, January 24, 2015

Unstuffed Cabbage


This recipe is my grandmother's, passed on to me via my mom. Stuffed cabbage is a complicated process: make the filling, blanch the leaves, stuff and roll up the leaves, braise for a long time. Delicious it may be, but you will spend a chunk of your day pulling it off. I haven't made this recipe in years because it's so much work. It is so good and very special...

Six months after my grandmother died, I found a stash of stuffed cabbage buried in the freezer. She had come to visit after the birth of my daughter, and left me with her wonderful stuffed cabbage. Finding that stuffed cabbage was a pretty emotional experience and I relished every bite of my grandmother's last food production in my life.

Besides simplifying the stuffing process, I have modernized the recipe by cutting back on the meat. I replaced some of the meat with cooked lentils. It's still a stick-to-your-ribs, sweet and sour dish. It may not remind you of your grandmother, it will give you some idea of my memories of my dear grandmother.

Unstuffed Cabbage
(serves 8)

non-stick cooking spray
1 large green cabbage
½ teaspoon kosher salt

Lentils
½ onion, chopped
1 clove garlic, minced
¼ teaspoon black pepper
½ teaspoon kosher salt
¾ cup lentils, rinsed
4 cups water

Stuffing
1 pound ground meat (beef, pork, turkey)
½ onion, chopped
1 cup cold cooked rice
1 egg, beaten
1 ¼ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon black pepper

Sauce
1 ½ Tablespoons oil
2 Tablespoons flour
2 cups commercial beef stock
¼ teaspoon dried thyme
2 14 oz. cans diced tomatoes, drained
¾ cup raisins
½ cup crushed gingersnaps (about 6 2" cookies)
¼ cup packed dark brown sugar.
juice of 1 lemon, about ⅓ cup
1 teaspoon kosher salt (see Note)

Place all the Lentils ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 30 minutes until lentils are tender. Drain well and set in the fridge to cool slightly.

While the lentils are cooking, peel off the large outer leaves from the cabbage and set aside. Cut the remaining cabbage into quarters, core, and slice. Spray a large Dutch oven with non-stick spray. Put all the sliced cabbage in the Dutch oven and sprinkle with the salt. Lay half of the big leaves over the sliced cabbage. Set aside while you make the stuffing.

Preheat the oven to 325°F.

Wipe out the lentil saucepan. Heat the oil in the pan over medium heat. Whisk in the flour and cook for a few minutes until the roux is golden. Whisk in the beef stock and dried thyme. Bring to a boil and whisk until the stock thickens slightly. Set aside.

Combine all the Stuffing ingredients in a large bowl. Add the lentils and mix to combine. Spread the stuffing over the cabbage leaves in the Dutch oven. Lay the rest of the cabbage leaves over the stuffing.

Combine the beef stock sauce, and the remaining sauce ingredients in the bowl you mixed the stuffing in. Pour over the top of the cabbage, poking the cabbage at the edge of the pot so that some of the sauce drains down along the edge.

Cover the pot and place in the oven for 2 hours. Remove the cover and cook for another 30 minutes until the cabbage is very tender and the sauce has reduced. This is a dish that improves with reheating. Make it ahead, chill it down, then reheat it. The flavors become more harmonious and smooth.

As you probably figured out from my story above, stuffed cabbage (or unstuffed cabbage) freezes very well.

Note: I used commercial beef stock (Better Than Bouillon is my preferred brand in instant broth). If you use homemade or unsalted stock in the box, you will need to add more salt to the sauce.

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