Friday, July 31, 2009

This food is made of WIN.

We got two savoy cabbages in a recent bag from Farm Share, and this is my favorite use for that wonderful, leafy bundle of yumminess.

Indian Stuffed Cabbage

Tools
* skillet
* heat-proof bowl
* dutch oven
* 13x9" baking dish
* knife
* cutting board
* collander

Ingredients
* 2 onions, split use
* 5 Tbs cooking oil, split use
--> use an oil with a high smoke point.
* 3 cloves of garlic, minced
* 1 can of minced jalapeno peppers
* approx. 3" fresh ginger, grated; split use
* 1# ground beef or lamb
* 1/4 tsp turmeric
* 2 tsp Garam Masala
* 1 or 2 savoy cabbages, depending on size
* 1 14 oz can of diced tomatoes OR
1 10 oz can Rotel tomatoes + peppers AND 1 can of tomato paste
* 2 Tbs lemon juice
* 2/3 C water
* sea salt and fresh ground pepper
* lemon or lime slices for garnish (optional)

Preheat the oven to 375 degrees Fahrenheit.

Prepare the Meat
Heat 2 Tbs of oil in the skillet, and caramelize one diced onion. Takes between 8 and 10 minutes. Add the garlic, can of chillies/jalapenos, 1"-worth of the grated ginger; cook for another minute or two to blend the flavors and move to the heat-proof bowl. Set aside.

Add the beef or lamb to the skillet. Brown. Add turmeric and Garam Masala; cook for at least a minute or two to blend, then add the onion mixture.

Cover and cook for 20-30 minutes, making sure that any liquid is absorbed. Stir occasionally to make sure nothing sticks to the bottom of your skillet. Set aside once it's done; in the meantime, prepare the savoy cabbage while the meat is cooking.

Prepare the Cabbage
Core the cabbage/s. Salt the water in the dutch oven and bring it to a boil. Put the ENTIRE CABBAGE/S in the boiling water. Boil for about 8 minutes, then remove to the collander to cool.

Once cool enough to handle, peel off the large, outer leaves of the cabbage. They need to be kept whole, so they can wrap up the meat and onion mixture. Once you reach the leaves too small to use as wrapper, shred those!

Prepare the Sauce
Heat the remaining 3 Tbs of oil in the dutch oven, and cook the second onion, diced, to just translucent.

Add the shredded inner leaves of the cabbage/s, tomato, remaining 2"-worth of grated ginger, 2 Tbs lemon juice, and water. Season to taste with sea salt and fresh-ground black pepper. Bring this all to a boil, then reduce the heat to simmer uncovered for about 5 minutes.

Prepare the Cabbage Rolls
Spoon a little sauce into the bottom of the 9x13" baking dish.

Place a soup spoon-sized spoon of the meat and onion mixture onto the stalk-end of a cabbage leaf. Roll this end toward the tip of the cabbage leaf, tucking in the sides to make a neat package as you roll. Place the package in the sauced baking dish. Continue until you run out cabbage leaves. Leftover meat can be sprinkled over the cabbage rolls.

Cover the cabbage rolls with the sauce. Bake for 40-50 minutes.

Serve hot with rice, garnishing the cabbage rolls with the citrus slices.

 

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