Stuffed cabbage

Stuffed cabbage is a comforting and hearty dish that evokes the warmth of a Thanksgiving feast. These neat little packets of rice and savory filling are a delightful combination of flavors and textures, making them a perfect choice for special occasions or when you want to savor the taste of home-cooked comfort food. While this recipe is time-consuming, it’s well worth the effort. You can even make them in advance and freeze for later enjoyment.

SERVES 6

INGREDIENTS:

• 1 head green cabbage (about 1 1/2 pounds), stem core cut out
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 bunch of scallions, chopped
• 1 bunch of basil, leaves picked, washed well, and cut into julienne
• 1/2 cup chopped Italian parsley
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• Kosher salt and freshly ground black pepper
• 1 cup of cooked barley, spelt, brown rice, or other whole grain
• 1/2 cup puréed silken tofu
• 1/2 cup vegetable stock
• 2 cups tomato sauce

INSTRUCTIONS:

1. Prepare the Cabbage Leaves: Begin by bringing a large stockpot of water to a boil. Submerge the whole cabbage head in the boiling water for about 5 minutes. This will help soften the cabbage leaves.
2. Carefully peel off the first few softened leaves and set them aside. Return the cabbage back to the boiling water to soften further, repeating this process until you have 12 softened leaves. Cut out the thick vein from their stem ends.
3. Finely shred the remaining cabbage, as it will be used in the filling.
4. Prepare the Filling: Heat 2 tablespoons of olive oil in a large skillet over high heat for 1 minute.
5. Add the chopped cabbage (not the softened leaves), onion, scallions, basil, Italian parsley, oregano, and thyme to the skillet.
6. Season the mixture thoroughly with salt and freshly ground black pepper.
7. Cover the skillet and cook until the vegetables are tender, which should take about 15 minutes. Stir occasionally during cooking.
8. Drain the cooked vegetable mixture and combine it with the cooked barley and puréed silken tofu. Taste for seasoning, adding more salt if necessary. The filling should be highly seasoned.
9. Assemble the Stuffed Cabbage: Lay the softened cabbage leaves on a clean work surface, with the stem end of each leaf closest to you.
10. Distribute the prepared filling onto each cabbage leaf, placing it closest to the stem end.
11. Fold the sides of the cabbage leaf inwards to envelop the filling, then roll away from yourself to create neat rolls. Apply even tension while rolling to keep the rolls plump.
12. Bake the Stuffed Cabbage: Place the stuffed cabbage rolls in a baking dish and add the vegetable stock.
13. Bake the rolls for 30 minutes at 350°F (175°C).
14. Serve with Tomato Sauce: To serve, create small pools of tomato sauce on 6 plates.
15. Place 2 stuffed cabbage rolls on top of the sauce for each portion.

Stuffed cabbage is a classic dish that brings comfort and nostalgia to the dinner table. The tender cabbage leaves envelop a flavorful filling of cooked barley, aromatic herbs, and puréed silken tofu. Baking the rolls in a flavorful vegetable stock infuses them with a delightful savoriness.

While this recipe may be a bit time-consuming, the end result is a hearty and satisfying meal that’s perfect for special occasions or when you’re in the mood for some homemade comfort food. Plus, you can make extra and freeze them for future meals, ensuring that you always have a taste of home within reach.

With its rich flavors and warm, cozy appeal, stuffed cabbage is a dish that continues to bring joy and a sense of togetherness to the dinner table. Enjoy the wholesome goodness of these cabbage rolls and savor every bite of this comforting classic.