Stuffed Cabbage

Name: Stuffed Cabbage
Yield: makes 8 or more rolls, about 4 servings
Ingredients: Salt and black pepper to taste; 1 medium head of green or Savoy cabbage; 1/4 cup extra virgin olive oil; 1 large onion, chopped; 4 cups chopped tomatoes with their liquid (canned are fine; use the juice, too); 1/2 cup raisins, optional; 1/4 cup sugar, or to taste; 1/2 cup red wine or other good vinegar, or to taste; 1/4 teaspoon cayenne, or to taste; 1 recipe stuffing (pages 448–449); Stock, water, or tomato juice, if needed; Chopped fresh parsley leaves for garnish

December 14, 2011

The major difference between stuffed cabbage and most other stuffed vegetables is that cabbage is inevitably cooked in a sauce; you can use the sweet-and-sour sauce here or simply simmer the leaves in Fast, Fresh Tomato Sauce (page 606). Serve either with crusty bread or, if your filling does not have much rice, over rice. Cabbage leaves also may be filled and stuffed exactly as you would grape leaves (page 446) and served hot or cold, again as you would grape leaves. You will have plenty of cabbage left over after you remove the leaves for stuffing; use it in any stir-fry or in rice or soup. Other vegetables you can prepare this way: any large leaves can be stuffed—grape leaves, collards, and turnip greens, for example.

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