Real African Dishes: [MC-AllEthnic-Recipes] Stuffed Cabbage Leaves

Monday, March 19, 2012

[MC-AllEthnic-Recipes] Stuffed Cabbage Leaves - Greek-Style

* Exported from MasterCook *

Stuffed Cabbage Leaves - Greek-Style

Recipe By :Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large cabbage leaves -- (about 2 pounds)
1/4 cup olive oil
1 large onion -- red or white onion, finely chopped
Salt -- to taste
1 1/4 cups long-grain rice -- or basmati rice, rinsed and drained
3 tablespoons pine nuts
2 garlic cloves -- to 3 (to taste), minced
1/3 cup chopped fresh dill
1/3 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper -- to taste
1/3 cup strained freshly squeezed lemon juice -- to 1/2
2 tablespoons tomato paste
1 lemon -- sliced

1. Bring a large pot of water to a boil and blanch the cabbage leaves, a
few at a time, for 2 to 3 minutes, until they are flexible. Transfer from
the pot to a bowl of cold water, then drain and set aside. Cut out the
thickest part of the base of the center rib by notching a 1- to 1 1/2-inch
V at the base. This will make the leaves easier to roll up.

2. Heat 2 tablespoons of the olive oil over medium-low heat in a large
nonstick skillet and add the onion and a pinch of salt. Cook, stirring,
until it is tender but not browned, 5 to 8 minutes. Add the pine nuts and
garlic, stir together and add the drained rinsed rice. Stir for a minute
or two, until you hear the rice begin to crackle, then remove from the
heat. Toss with the herbs, salt and pepper and 1 tablespoon olive oil. To
gauge how much salt you will need, use the amount that you would use when
cooking 1 1/4 cups of rice.

3. Lightly oil a heavy flame-proof or lidded skillet. Place a leaf on your
work surface in front of you, with the wide ribbed bottom closest to you.
Place 2 rounded tablespoons of the rice mixture on top of the leaf. Roll
the leaf over once, and tuck in the sides. Continue to roll the leaf into
a tight package. Place in the pan. Fill and roll the remaining leaves and
pack them into the pan. You will probably need to stack two layers of the
filled leaves.

4. Whisk together the lemon juice, remaining oil and tomato paste with 2
tablespoons water. Season to taste with salt. Pour over the cabbage rolls.
Add enough water to barely cover the rolls and top with a layer of lemon
slices. Invert a plate and place it on top of the rolls to keep them
wrapped and in position. Bring to a simmer over medium heat, cover the
pan, turn the heat to low and simmer for 45 minutes to an hour, at which
point the cabbage leaves will be tender and the rice cooked. Remove from
the heat and carefully remove the stuffed leaves from the water to a
platter or to plates with a slotted spoon or tongs. Taste the liquid left
in the pot and adjust the seasoning. Serve the rolls warm with the liquid
from the pot as a sauce.

Yield: 6 servings.

Advance preparation: These will keep for a 4 days in the refrigerator.
They're good cold and can be reheated gently in a pan.

Nutritional information per serving: 314 calories (32% fat); 11 grams fat;
2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams
monounsaturated fat; 9 milligrams cholesterol; 48 grams carbohydrates; 5
grams dietary fiber; 50 milligrams sodium (does not include salt to
taste); 7 grams protein

Who says farmers' markets are too expensive? It depends to a great extent
on what you buy, where your market is and which stands you buy from. My
farmers' market is not in a fancy part of Los Angeles, and the prices
reflect this. Last week I couldn't believe the size and beauty of the
cabbages one farmer was selling by the piece. I bought one for $2, took it
home and weighed it: five pounds on the dot. It made five terrific meals,
all with ingredients I had on hand.

I used the large outside leaves of my huge cabbage for these
Greek-inspired rice-and-herb-filled cabbage rolls. Those leaves are too
tough for many other preparations, but they're perfect for stuffing.

Cuisine:
"Greek"
Source:
"Recipes for Health, New York Times, March 19, 2012"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 279 Calories; 12g Fat (36.8%
calories from fat); 5g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 59mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0