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REC: Braised Cabbage Rolls with Ham and Breadcrumb Stuffing
Joined: Dec 14, 2005
Posted to Thread #1228 at 2:43 am on Mar 23, 2006
This is Julia Child's version. It's really good, and also good cold the next day.
1 medium onion, roughly chopped
1 1-1/2 inch cube of Swiss Cheese, roughly diced
2 cups or so scraps or pieces of ham, trimmed of fat
1 large clove of garlic, pureed
1-1/2 cups fresh breadcrumbs.
Seasonings: salt, pepper, and sage
Drop the onion into a food processor and pulse into 1/4-inch pieces. Add the cheese and ham and chop with 5 or 6 pulses. Pulse in the eggs and garlic, then the crumbs. Season highly to taste.
(for about 12 rolls)
The blanched leaves from an 8-inch cabbage (cut out the core, plunge into a big kettle of boiling water, nudge the leaves off with two wooden spoons, and let them simmer a few minutes.)
3 cups of the above stuffing
2 Tbs. butter
1 cup sliced onions
Salt and pepper
3-1/2 cups peeled, seeded and juiced tomatoes, cut up, (or drained Italian canned tomatoes, or a combination.)
2 bay leaves
Remove the tough part of the central stem from the lower part of the cabbage leaves, as necessary. Spread one leaf (or several small leaves combined) cupped side up on your work surface; divide the filling into 12 portions. Spread a cylinder of filling onto each leaf and roll up into a sausage shape, enclosing the filling completely.
Set a large skillet or chicken fryer over moderate heat with the butter, add the onions and saute for 5 to 6 minutes, until limp and translucent. Arrange the cabbage rolls best side up over the onions. Season lightly with salt and pepper, pour the tomatoes over them, and bury the bay leaves in the pan. Bring to the simmer, cover, and simmer slowly, basting occasionally, for about 30 minutes, or until the cabbage is tender. Taste and correct seasoning.
[I find they take longer to get really tender. I also find the stuffing recipe makes more than 3 cups, so I make a few more than 12]
May be braised in advance and reheated.
Suggested accompaniments: navy beans or boiled potatoes, or just good French bread--and a simple red wine.
From <i>The Way To Cook</i> by Julia Child
Other messages in this thread:
- 1228. ISO: Stuffed Cabbage Rolls - Sally in CT - 10:17pm on 03/22/06 (10)
- Sally, this is the Stuffed Cabbage recipe i have been making (m) - Misplaced in AZ - 11:41pm on 03/22/06
- REC: Braised Cabbage Rolls with Ham and Breadcrumb Stuffing - Joe - 2:43am on 03/23/06
- This is an EASY way to get the cabbage roll taste in - Durward - 12:22pm on 03/23/06
- And here's a HARD way, LOL. Braised whole cabbage: I did this once. It was spectacular, but - Joe - 4:20pm on 03/23/06
- This looks great Joe! And doesn't sound any harder than making all those rolls. [NT] - AngAk - 9:11pm on 03/23/06
- Maybe not, though it takes longer to cook. It's great for a special occasion... - Joe - 4:28am on 03/24/06
- REC: Beef and Barley Cabbage Rolls (No tomato sauce added) [LINK] - maycee - 2:28pm on 03/23/06
- Sorry, meant to say that it was not a tomato gravy type [NT] - maycee - 2:30pm on 03/23/06
- Are these what gulumpkies are? [NT] - DawnNYS - 10:22pm on 03/23/06
- I believe so. Also Pigs in a blanket and Kraut Roladen. Any others? [NT] - AngAk - 6:40pm on 03/24/06