Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Prep time30 mins Cook time 60 mins Total time 1 hr. 30mins

Recipe by Namiko Chen of Just One Cookbook  Serves: 4 (12 cabbage rolls)

Ingredients

• ½ large onion

• 2 Tbsp. olive oil, divided

• 1 large head of cabbage (will need 12 cabbage leaves)

• 1 tsp. kosher salt for boiling cabbage

• 1 lb. (453 g) ground meat (preferably ¼ lb. pork and ¾ lb. beef)

• 1 Tbsp. all-purpose flour

• ½ Tbsp. butter

• Parsley for garnish

Seasoning for Stuffing

• 1 egg

• ⅓ cup (20 g) panko

• 2 Tbsp. milk

• ½ tsp. nutmeg

• 1 tsp. kosher salt (½ tsp. table salt)

• Freshly ground black pepper

For Sauce

• 2 bay leaves

• 1 large garlic clove, minced

• 1 (14.5-oz, 411 g) can of diced tomatoes

• 1 Tbsp. white wine

• ½ tsp. kosher salt (1/4 tsp. table salt)

• 1 cup (240 ml) chicken/vegetable stock

Equipment you will need

• 6 ¾ QT. oval Dutch oven or equivalent size pot

• 12 toothpicks (optional)

• Otoshibuta (drop lid)

Instructions

1 Mince the onion. 

4 In a frying pan, heat 1 Tbsp. olive oil on medium heat and sauté onion until softened, about 4 to 6 minutes.

5  Remove the center core of the cabbage, submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes.Cool, peel off and take out loosen outer cabbage leaves from the pot.

7  pat dry with paper towel. Trim the tough, thick center vein at the base of each leaf 

8 Chop the thick veins into small pieces, which will be added to the stuffing.

9 In a large bowl, mix the meat, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.

10 Add 1 egg, ⅓ cup panko, 2 Tbsp. milk, ½ tsp. nutmeg, 1 tsp. salt, and pepper, mix well.  Cover with plastic wrap and keep in the refrigerator for 15-30 minutes (this step is optional; however, it helps to solidify fat, keep the meat juicy and prevent from drying out, and enhance and trap the umami flavor.).

12 Divide the mixture into 12 equal parts .

13 Put 1 Tbsp. of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of cabbage leaf where you see the upside down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as biding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.

14 Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.

15 Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.

16 Insert a toothpick to seal and secure the edge so the roll doesn’t fall apart while cooking (optional). Repeat with the remaining leaves and stuffing.

17 What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to “patch” up and roll the fillings the same way.

18 In a large pot (I use 6 ¾ QT. oval Dutch oven), heat 1 Tbsp. of the olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.

19 Reduce the heat to medium low. Add 1 Tbsp. white wine, ½ tsp. salt, and freshly ground black pepper, and bring it to simmer on medium heat.

20 Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Pour 1 cup of chicken/vegetable broth.

21 Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don’t have a drop lid or your pot is not round, you can make it with aluminum foil Cover to cook on medium heat. After boiling, lower the heat to medium low heat and simmer for 30 minutes. Add ½ Tbsp. butter to give it a little shine and more flavor.

22 When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.