So here I am broken again, after a total knee replacement. What a way to learn humility. This has necessitated that my lovely sister, Karen, come and live with me to keep me from ending up on the floor, or worse. All has been going smoothly on that front.
In my CSA box this last week was a monster cabbage. Our first thought was cabbage rolls. Now, we both recall some version of cabbage rolls that our grandmother made while growing up, and my mother says she made them too (but we don't remember that). Mom also noted that this dish was her graduating dish to make for her Landfrauschule days in the 1950's at Hardemarschen. But she doesn't remember what sort of sauce. Our aunt makes it with Cream of Mushroom soup by a famous soup manufacturer. Karen and I felt like we could do better than that. Common recipes online use a tomato sauce. We weren't so keen on that and wanted to stick with the mushroom concept. So we crafted our own recipe.
We served it to family today, and nearly all took seconds, even Jim, who had never had them before.
Oh, one more thing, we made this recipe gluten free, and if the sour cream were omitted, it would be dairy free as well! This is because Karen, like me, has people in her life that she feeds with food sensitivities (in her case a heady mix of gluten, dairy and corn) and so we are always testing recipes to see what is possible and also still delicious.
The prep here is a bit laborious, but can be broken down and done over a couple days.
My sister took the photo with her phone which is older than Methusela. And it was blurry. I would have taken a pic, but my phone was far away from me, and did I mention my mobility issues? Yeah, that. If I get another pic, I will update.
Cabbage Rolls According to Karen and Birgit
1 large (i.e. 3lb) head of cabbage
Filling:
1 1/2 lbs ground beef (or venison or a mix as desired)
2 stalks of celery, diced
1/4 c chopped parsley (plus more for garnish)
3 cloves garlic, finely chopped
1 1/2 c cooked white rice
1 egg
Salt and pepper
Mushroom Gravy
1/4 c olive oil, divided
2 cloves garlic, finely chopped
2 cups slice crimini mushrooms, could have increased this
1/4 rice flour
2 c chicken broth + enough cabbage water as needed to thin
2 T lemon juice
1 tsp sugar
2T sour cream (optional, if wanting to keep dairy free)
Method:
Get a pot large enough for the cabbage boiling with salt in it. Once boiling, plop the cabbage in and cook for 2 minutes. Fish out the cabbage ( a tad tricky depending on how comfortable you are fishing a wet bowling ball out of hot water). Let it cool a few minutes then peel off the leaves. You may only get 4-5, and try not to rip them. If they become stiff/rip, reboil the remaining cabbage as before and repeat peeling steps. (Time save tip: can do ahead).
Mix the filling, adding approx 1-1 1/2 tsp salt and at least 1/2 tsp pepper. (time saver tip: This will keep in fridge for later.
Oil a 13x9 pan, plus a second 8x9 pan.
Assemble the rolls: cut the central core out, approx. 2" and cut the large leaves in 1/2. Place 2-3T filling on the thicker end, and roll up, burrito style. Don't worry if you don't get both ends covered. Place seam side down in the pan. Repeat until you have used your mix, and all your leaves. The smaller leaves are probably good without splitting. We were aiming for lunch sized portions. (Time saver tip: you can do this ahead).
Make the mushroom gravy: saute the mushrooms in 2T oil with the garlic, slowly to release the moisture and cook down. Once softened, remove from pan leaving the oil/juices behind and add another 1/4c oil. Sprinkle the rice flour over it and whisk until smooth and heat until thickened. Add the chicken broth, until thickened, and then add back the mushrooms. Test for salt and correct seasoning and thickness. Does it need some of the cabbage water to thin it out? The goal is a pleasantly salty and mildly lemony sauce.
When ready to bake: Oven 350F. Pour the gravy over the pans, cover with foil and bake 1 hour. Then remove the foil, continue baking 30 minutes. Remove from oven and garnish with extra parsley.
