Last weekend, a cold front approached Canada and fulfilled its promise of snowfall in the Appalachian Mountains, yet the unusually cold weather for us in Atlanta. I wouldn’t dare say
This is out loud, but I was waiting for it.
I have to mention my defense, I’m not excited about cold feet and icy cold winds. not at all! On the other hand, what does it look like to shut up in a blanket, hot tea, and a good book? Cozy and comfortable!
One thing is missing to complete the picture, the mom-to-be delicacy. Cabbage has stuffed my mind for weeks, in fact I was eagerly anticipating cooler weather. Stuffed cabbage may not sound that exciting, but it looks promising on your plate and is very satisfying on your stomach. This recipe takes a little more effort than regular dinner preparation, but it’s just a couple of extra steps and it’s not complicated at all.
* Ingredients .
° 1 green cabbage
° 200g / 1 cup long-grain rice weigh before cooking
° 450 g / 1 pound of our favorite grass-fed ground beef
° 1 medium onion, diced
° ½ small spoon. Cayenne pepper
° 1 tsp. Paprika powder
° 1 tsp. Minced garlic
° Salt and pepper to taste
° 1 liter / 1 liter beef broth
° 1 packet 170 g / 6 oz. Tomato paste
° 4 tablespoons. Corn Starch
* Instructions :
Cook the rice until wilted and hard in the middle. Drain and set aside.
Removing core of cabbage with a pare knife. Dig up as much of the pulp as possible. Doing so will make it easier to remove the leaves afterward.
The cabbage head is completely immersed in a large bowl with boiling water and left on low heat for 10 minutes. There must be enough water to totally cover the head cabbage. Remove from pot and leave until cool enough to handle. Remove and discard the outside of the cabbage leaves. Leaves peel off. You won’t need all of them, depend on the size your cabbage. You will want 1 leave per coil . Make a V-shaped cut to remove the stiff rib from the base of each rolled sheet and set it aside.
For the filling: In a large bowl, mix ground meat, undercooked rice, onion, garlic and spices, and mix the ingredients with your hands until well combined.
Apply about a small handful of the padding to each leaf, just over the wound where you removed the rib. Roll and bend the sides as you roll, creating a tight bundle. Place them in a large heavy frying pan, seam side down in a single layer. Pour the broth over the stuffed cabbage (it should be about halfway), cover the saucepan and bring to a boil. Reduce the heat until it’s cooked, and continue cooking for 45 to 60 minutes.
Remove the cabbage rolls from the skillet to prepare the sauce. Add tomato paste to the broth and beat until melted. To thicken the sauce, mix cornstarch with a little cold water until very smooth. Then, gradually stir the cornstarch mixture into the broth until blended. Continue whisking while bringing the mixture to a boil, and let it boil for one minute. Seasonning to taste with salt & pepper. Some brown sugar and oregano won’t hurt either. Serve hot
** Notes :
Stuffed cabbage tastes better the next day, just reheat it in sauce or frying. It also freezes well, making it an extra filling and preparing stuffed cabbage for the next cold front, which is a very smart move.