Stuffed Cabbage Rolls

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             FOOD FUNNY
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Donald Speer writes, "I must credit this to a former fellow postal
employee Connie English in Birmingham, AL."

I was talking on the phone with my three-year-old nephew one morning. He
was eating breakfast. I asked what he was eating. “A biscuit,” he
replied. Wondering what else he was having with his biscuit or on it, I
asked, “What are you eating it with?” With the innocence and wonderful
literal way that children have, he replied, “With my mouth.”

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             TODAY'S RECIPE
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These cabbage rolls are popular all over Eastern Europe and most of the
former Soviet Union where they go by many names including "parkkas" and
"holishkes." Traditional recipes have you boiling the cabbage leaves to
tenderize them before wrapping, but modern cooks can accomplish the same
thing by freezing the whole cabbage overnight and allowing it to thaw the next morning.

Stuffed Cabbage Rolls

1 green cabbage, about 2 lbs (900 g), cored

For the filling:
1 lb (450 g) ground beef
1 egg 1 onion, finely chopped
1 large carrot, grated
1-3 cloves garlic, finely chopped
1/2 cup (125 ml) bread crumbs
1/2 cup (125 ml) uncooked white rice
1/2 cup (125 ml) white wine or water
Salt and freshly ground pepper to taste

For the sauce:
2 Tbs (30 ml) butter or vegetable oil
1 onion, chopped
1/2 cup (125 ml) white wine
2 15-oz (425 g each) cans tomatoes with their liquid, pureed or cut into small pieces
Salt and freshly ground pepper to taste
Juice of 1 lemon (optional)
1/2 cup (125 ml) raisins (optional)
1/4 cup (60 ml) brown sugar (optional)
8 gingersnaps, crushed (optional)
Sour cream for garnish

Boil the cabbage in salted water for 10 minutes and remove the softened
outer leaves. Repeat until all the leaves have been softened.
(Alternately, the whole cabbage can be frozen overnight and thawed prior
to making the dish.) Trim off and discard the thick spines of the leaves and set the leaves aside.

To make the filling, combine all the ingredients in a bowl and mix to
combine. Place a cabbage leaf flat on a work surface and place about 1/4
cup (60 ml) of the filling at the bottom of the leaf, leaving a margin
of about 1 inch on both sides of the leaf. Fold the sides of the leaves
over the filling and roll up like a burrito or spring roll. Repeat with
the remaining leaves and filling until all the filling is used. Chop
enough of the remaining cabbage to make about 1 cup (250 ml).

To make the sauce, heat the butter in a large heavy pot large enough to
hold all the cabbage rolls. Saute the onion until tender but not brown,
about 5 minutes. Add the chopped cabbage and the remaining ingredients
and bring to a boil. Place the cabbage rolls seam side down in a single
layer, adding enough water to completely cover them if necessary. Reduce
the heat and simmer tightly covered for 1 1/2 hours, shaking the pan
occasionally to prevent the rolls from sticking to the pan. Serve garnished with sour cream.
Serves 6 to 8.
Received on Fri Feb 15 01:12:19 2008