Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 x Simple Corn Bread
- 1 lrg Head of cabbage
- 2 med Onions, chopped
- 3 med Garlic cloves,chopped
- 2 Tbsp. Butter
- 2 x Celery stalks,chopped
- 1/4 tsp Salt
- 1/4 tsp Celery seed
- 1/4 tsp Grnd ginger
- 1/2 tsp Sage
- 1/2 tsp Thyme
- 1/2 tsp Tarragon
- 1/2 tsp Basil
- 1/2 tsp Dill
- 1/4 tsp Allspice
- 1 tsp Paprika Freshly grnd black pepper
- 1 Tbsp. Fresh lemon juice
- 1 x Mushroom-Brandy Sauce
Direcciones
- Make the corn bread.
- Core the cabbage, and place it in a kettleful of simmering water, core-end down. Cover and cook till the cabbage leaves pull off easily and are supple sufficient to roll without breaking. (You might have to experiment with one or possibly two to determine when it is ready.) Then remove the head of cabbage, drain well in a colander, and set aside.
- In a heavy skillet, cook onions and garlic in butter over medium heat for several min till the onions become translucent/soft.
- Add in celery, salt and all seasonings except lemon juice. Cover and cook over medium-low heat, stirring intermittently for 10 to 15 min, or possibly till the celery is very tender and everything is definitely well mingled.
- Meanwhile, transfer the corn bread to a large bowl. Use your hands to crumble it completely.
- Add in the saute/fry to the corn bread, scraping in every last bit.
- Add in the lemon juice, and mix thoroughly.
- To assemble, break off the cabbage leaves one at a time. Place about 3 Tbsp. of stuffing at the core end and roll toward the tip, tucking in the sides. Arrange the cabbage rolls in a 9x13-inch baking pan in rows, touching.
- This recipe will make about 16 rolls - sufficient to fit very snugly into the pan. Preheat oven to 350#161#F. Meanwhile, make the sauce.
- Ladle half the sauce over the rolls. Cover the pan with foil and bake for about 40 min, or possibly till the rolls are heated through and the sauce is bubbly.
- Ladle a small amount of extra suace onto each serving. Serve warm.
- The corn bread can be made as much as four or possibly five days ahead. The stuffing an be assembled and the cabbage leaves cooked a day or possibly two ahead. Leftovers reheat well, although the cabbage does get softer. If you are serving it as a leftover, consider making a small batch of fresh sauce to liven it up.
- Notes: The corn bread stuffing is abundantly seasoned with many different herbs and spices, mostly savory, but with a few touches of sweet. Then it gets wrapped in tender cabbage leaves, bathed in Mushroom-Brandy Sauce and baked.
- Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 35 | 64% |
| Total Fat 4.0g | 5% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 136mg | 6% |
| Potassium 106mg | 3% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 0.71g | 1% |
