Stuffed Cabbage
When we first produced our Cabernet Franc we found it went well with
stuffed cabbage (who could have guessed?). Brad, long time-customer and
now long-time friend and web person remembered what his grandmother
(Bubby) would make and this is what he now makes. Adapted from the
International Deli Cookbook by Judy Zeidler.
Tomato Sauce (see below)
1 small potato,
peeled and grated
1 large head cabbage
1/4 cup
cooked white rice
1 pound lean ground beef
1 egg, lightly
beaten
1 small onion, finely chopped Salt and pepper to taste
2 cloves garlic, minced
Pry out the white core of the cabbage. This makes it easier to
peel later. Put the cabbage on a rack over simmering water, cover and
steam until soft enough to separate the leaves and fold them without
tearing or breaking. 12 to 15 minutes. Don't over steam the
cabbage. You can then cool it in cold water if you want. (NOTE: while
it is easiest to use the large leaves, you can combine smaller leaves
if they are sturdy enough.) While the cabbage is steaming, prepare the
sauce (recipe below)
In a large bowl, combine the beef, onion, garlic, potato, rice and egg
and blend well. Season with salt and pepper. Preheat the oven to 375
degrees F.
While you can do a leaf at a time, it's easier to prepare all the
leaves you can on a large flat surface since that way you can best
portion out the filling. Put a portion of the meat mixture on a leaf,
fold over the ends, then roll it up to enclose the filling. Take all
the filled rolls and put them seam side down in a baking dish. Cover
the rolls completely with the sauce. Bake until the meat is cooked
through and cabbage is tender. About 1 to 1 1/2 hours, though it
could cook faster depending on your oven.
Serves 4. Most definitely serve with Fratelli Perata Cabernet Franc.
Tomato Sauce
2 TB olive oil
1/2 can (4oz) tomato
sauce
1 small onion, chopped
2 TB ketchup
1/2 stalk celery, chopped
1/2 cup dry red wine
1/2 green bell pepper, seeded and diced 3/8ths cup firmly packed brown sugar
2 TB minced fresh parsley
Juice of two small lemons
1 14 oz can chopped tomatoes with liquid Salt and pepper to taste
In a saucepan, saute the onions, garlic, celery, bell pepper and
parsley until tender. Add the rest of the ingredients. Bring to boil,
then simmer for about 5 minutes.