This week's Resolution Recipe

[madbaker]

Stuffed Cabbage

1 large head cabbage
2 Tbsp butter
2 cups chopped mushrooms
2 cups cubed ham
2 Tbsp chopped chives (I used green garlic instead)
3/4 cup cooked rice
1/2 to 1 cup broth (I used a combination of turkey stock and white wine)

Pull off tough outer leaves from the cabbage and cut out the bottom core of the head. Cook the head in boiling salted water to cover for five minutes, or until the leaves separate easily. Invert and drain well. Separate the individual leaves and dry them.

Heat oven to 350. Melt butter and saute mushrooms until wilted. Combine with ham, green garlic, and rice. Pepper to taste.

Place a square of cheesecloth on a flat surface. In the center of it, place a large cabbage leaf curly edge up. Insert a smaller leaf in the first, fill the smaller leaf with 2 Tbsp stuffing. Bring the four corners of the cheesecloth together and twist shut. This will shape the stuffed leaves into a compact round. (Hah!) Remove the cheesecloth and arrange the stuffed cabbage in a casserole, sealed edge down. Continue with rest of cabbage. Add broth to the bottom of the casserole, cover, and bake one hour. Add more liquid as necessary.

What worked: This tasted fine. Good way to use cabbage from our CSA box.

What didn't: The whole cheesecloth-stuffing method didn't. I ended up piercing some of them with toothpicks to try and keep them shut.

Will I make it again? Doubtful. Too much work for too little payoff.

What I'm reading: Elizabeth Moon, Marque and Reprisal

Comments

[maestrateresa.livejournal.com]

When my mom made stuffed cabbage (using a different recipe involving hamburger and tomato sauce, as well as the rice), she pinned all of them together with toothpicks. I don't think I've had it in 25 years or more: too much work....(but I loved it as a kid!)