Stuffed Cabbage Rolls

February 25, 2008

Stuffed Cabbage Rolls

Lorraine Glazar, Tucson CSA

12 outer leaves of green or white cabbage, steamed or boiled until softened
1 ounce dried mushrooms, such as porcini or other type
1 cup boiling water
1 tablespoon oil
½ onion, diced
3 cloves garlic, chopped
½ cup fresh mushrooms, chopped
1 cup cooked brown rice
½ cup pine nuts
1 egg lightly beaten (or egg substitute of your choice)
2 tablespoons fresh dill, finely chopped (substitute parsley)
2 tablespoons fresh mint, finely chopped (optional)
1 teaspoon marjoram
1 teaspoon cumin
Salt and pepper to taste
1 ½ cups Basic Marinara Sauce (recipe follows)

Heat your oven to 325 degrees.

Steam or boil the cabbage leaves until softened (they should still have some crisp to them). Pour 1 cup boiling water over the dried mushrooms and let them sit for 15 minutes, or according to package directions

Warm oil in frying pan and add diced onion. Saute 5 minutes or until onion has softened a bit. Add garlic and chopped fresh mushrooms, and sauté another 5 minutes. Remove from heat.

Drain the dried mushrooms and reserve the water. Chop as finely as possible. Combine the chopped dried mushrooms, the cooked onion mixture, the brown rice, nuts, egg and spices. Add salt and pepper. Mix the stuffing well.

Open up the cabbage leaves, one at a time. Stuff with 1/12 of the mixture, starting at the stem end and rolling it like a butcher’s wrap package. Roll firmly and place, seam side down, in a shallow casserole. Top with the marinara sauce, and bake uncovered for one hour or more, until rolls have absorbed most of the sauce.

Basic Marinara Sauce

2 cups onion, diced
6 cloves garlic, chopped
2-4 tablespoons olive oil
3 28-oz cans crushed tomatoes
1 cup red wine (optional, but if not using, add 1 Tablespoon sugar)
1 tablespoon oregano
Salt and pepper to taste.

Warm olive oil in a Dutch over. Add onions and garlic and sauté until golden. Add crush tomatoes and heat. When simmering, add wine, oregano and salt and pepper. Cook at a simmer for 30-45 minutes.

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