Source: Me; cir. 2000’s
Vegetarian Savoy Cabbage Rolls
As you can see in my picture below, the savoy cabbage was delivered in my vegetable box and thus inspired this recipe. Yes, I've been making cabbage rolls for years, and before me, my mom. It was always a New Year's day meal, made special with a ground meat, rice and herb filling, topped with the delicious tomato sauce. I however, will often make my cabbage rolls vegetarian style. The savoy variety has been around since the German gardener's developed it in the middle 16th century. It's a winter variety, and said to be the best variety for cooking. It is strong, sturdy and has a very thick spine. Thus, it requires some softening methods before hand. It's a relatively easy dish to prepare, cook and devour.
- 1 medium savoy cabbage full head, about 15+ leafs
- 1 can diced tomatoes for sauce
- 1-2 cloves garlic for sauce
- 2-3 pinches herbs for sauce (rosemary, oregano, sage)
- 1 cup rice uncooked, long grain or basamati
- olive oil to drizzle
- 2-3 leafs mint to add to rice stuffing
- 1 egg to rice stuffing for binding
- 3 TBS bread crumbs to stuffing
Begin with cooking a cup of rice. When it's finished, in a large metal bowl, mix the rice, egg, bread crumbs, mint, and any other vegetables you might have on hand that are cooked. Mix well and set aside.
Prepare a pot of boiling water to flash cook your cabbage leaves. Put 2-3 leafs in at a time, par-boil for about 1 min.
Turn on oven, and preheat to 200 Celsius.
Begin to fill each leaf, with approximately 1 heaping spoonful of filling.
Begin the roll by tucking in the sides, then roll the entire leaf, remembering to keep the sides tucked in.
place them in the baking dish, seam down.
Make a quick tomato sauce with the can of tomato's, garlic, and fresh herbs.
Pour the sauce over the rolls, then bake for 25 min. or until sauce is bubbling and the cabbage seems well cooked.
Take out, and serve immediately