Un-Stuffed Cabbage Recipe
Posted on 27th of January, 2014 by Lévana
I would like to say that it is this week’s inclement weather which is inspiring me to make this wonderful comfort food, except I love comfort foods anytime anywhere, in all seasons. Cabbage, tomatoes, rice, meat (or even no meat for a fantastic vegetarian variation)? I’m there!
I trust you can find recipes for stuffed cabbage anywhere. What I would like to share here is a recipe for a dish that was earnestly meant as stuffed cabbage I made in my early bridal days, when I attempted to duplicate some of my mother-in-law’s wonderful Eastern European dishes, in a great desire to reassure her that her son will get his usual native dinner treats with his Moroccan-born wife. My rolls all came undone, cabbage leaves hanging on for dear life above the meat layer. I was mortified, but my unflappable mother-in-law lifted the pot’s lid, took a couple whiffs, steering the steam toward her with an expert hand, and said, “This is going to be delicious, I can tell: Who cares how it looks, as long as it has taam (cute little word for ‘flavor’)?” Serendipity had upstaged skill once and for all, and I just continued to make this dish the lazy way—good-bye rolls! So here comes: Sort of like Sloppy Joes with a healthy twist. Perfect choice for buffets. Leftovers freeze very well.
¼ cup olive oil
1 large onion, quartered
4 ribs celery, peeled
2 Granny Smith (green) apples, unpeeled, quartered
1 large bunch dill, fronds and stems
3 pounds lean ground beef, turkey or bison (lamb will work perfectly too)
1 large head white cabbage, center cores discarded, sliced very thin (food processor)
1 cup golden or black raisins
2 cups short grain brown rice
6 cups canned crushed tomatoes
6 cups cranberry or pomegranate juice
¼ cup tomato paste
2 tablespoons cinnamon
2 tablespoons paprika
4–5 bay leaves, or 1 teaspoon ground
Salt (just a drop if at all) and pepper to taste
Heat the oil in a wide-bottom pot. In a food processor, coarsely grind the onion, celery, apples, and dill. Add the ground mixture to the pot, and sauté until translucent. Add the meat and sauté a few more minutes, stirring, until no longer pink. Add all remaining ingredients and bring to a boil. Reduce the flame to medium low and cook covered for 1½ hours, stirring occasionally to avoid scorching, or a little longer until the cabbage and the rice are very tender and the liquid in the pot is nice and thick. Transfer to a platter and serve hot. Makes a dozen ample servings.