Cabbage Rolls
April 26, 2004
Filed under Asia & beyond, Healthy veggies, Mighty meaty
Ingredients :
1 large cabbage (native repolyo)
500 g. of ground pork
2 tbsps. of finely chopped garlic
2 onions
2 tomatoes
1 large carrot
3 c. of tomato sauce
3 tbsps. of olive oil
1 tbsp. of steak sauce
salt and pepper
wooden toothpicks
Cooking procedure :
Core the cabbage: Imagine the shape of a cone, with the base of the cabbage core as the top of your cone. What you are aiming for is to get rid of the cabbage core (the white hard part) without damaging the leaves. Using a sharp, pointed knife, cut into the core of the cabbage from the bottom. Plunge the knife until you reach a depth equivalent to 3/4 of the cabbage–that is where the core usually ends. Make several cuts until you have gone around the round base. If you did it right, you should be able to pull out the core with your fingers. Place the cabbage in a deep casserole and cover with water. Cover and bring to a boil. Lower heat and simmer for about 7 minutes. Remove cabbage from water and plunge into iced water. Drain and dry.
Carefully separate the cabbage leaves. You may not be able to use the smaller leaves; just keep them for another dish. Using a paring knife, “pare” the cabbage stem: This is the thick center part of each leaf. Start at the middle of each leaf and “pare” all the way down. What you want is to make the entire leaf softer and more pliable.
Finely chop one onion; halve the thinly slice the other one. Cut each tomato in eighths. Peel and grate the carrot.
Mix together 1 tbsp. of garlic, the finely chopped onion, grated carrot, ground pork, steak sauce, a teaspoon of salt and half a teaspoon of pepper.
Take a cabbage leaf and place about two tablespoonfuls of the ground pork mixture at the center. Wrap the cabbage leaf around the mixture as though you were wrapping a sandwich. Secure with a toothpick. Repeat until all the ground pork mixture has been similarly wrapped.
Heat the olive oil in a large flat-bottomed skillet. Saute the garlic until fragrant. Add the sliced onion and the tomatoes. Saute for about 30 seconds. Pour in the tomato sauce. Season with salt and pepper. Arrange the cabbage rolls in a single layer in the sauce. Simmer for about 20-25 minutes. Remove the toothpicks before serving (I forgot to do so and I’m sure they’re so obvious in the photo).
Serve hot.
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Hello Connie,
This recipe is like the polish traditional food named ‘goÅ‚abki’..only that inside they add rise and more friend onions, ground pork, salt and pepper and then wrapped it in the cabbage. After wrapping, they will be put in a water and simmer for 1 1/2 hours. With the sauce, you can use you own variation like the one you have there. Oh goÅ‚abki (read as gowomki) is one of my favorite traditional food in Poland. I will try your recipe too of cabbage rolls and i’ll share it here. My Polish friends really like our filipino way of cooking.
Kudos to your site..really informative for a newlywed like me. More power and happy cooking!