Rudys Fruity Cabbage Rolls
From boofie 15 years ago
- 120 minutes to make
- Serves 5
I love traditional cabbage rolls made with beef or veal and a tomato sauce, but sometimes it is fun to twist things up a little and try something new. This is a delicious, fruity version of an old favorite. Yeah it's got a huge directions list and it takes a good part of your afternoon to make, but it's so worth it at the end of the day. Read more See less
Ingredients
- 1 large head cabbage shopping list
- 1 lb ground pork (I use a 2:1 ratio of lean:fatty to keep my rolls from being too dry or too greasy) shopping list
- 4 med granny smith apples, peeled and shredded shopping list
- 1 cup purple raisins shopping list
- 1 cup golden raisins shopping list
- 3/4 c uncooked couscous shopping list
- 1/4 cup melted butter shopping list
- 1 egg shopping list
- 2 cloves garlic, minced shopping list
- 1 small hot chili, minced shopping list
- 1 tbsp garam marsala shopping list
- 1 tsp finely chopped fresh sage shopping list
- 1 tsp finely chopped fresh thyme shopping list
- salt and pepper to taste shopping list
- 1 large onion, sliced shopping list
- 1 quart low sodium chicken stock shopping list
- 1 can jellied cranberry sauce shopping list
How to make it
- Prepare cabbage by carefully removing the core out of the bottom.
- Fill a large stock pot halfway with water and salt lightly. Bring to a gentle simmer and place whole cabbage head in water. Allow cabbage leaves to come loose on their own, removing them to a large bowl of ice water as they do (every minute or so). Continue until entire cabbage has separated, or you have about 15 large leaves to work with.
- Sort through cabbage leaves and pick out the ten largest, roundest leaves. Remove from water to a plate and set aside. Drain remaining cabbage leaves and set aside.
- In a large mixing bowl, combine pork, apple, raisins, couscous, butter, garlic, egg, chili, garam marsala, sage, thyme, and salt and pepper to taste. Mix well to thoroughly combine. Dump pork mixture onto a large platter and spread out in an even round. Cover and refrigerate at least 30 minutes.
- When ready to assemble rolls, remove pork mixture from fridge and divide into 10 equal portions.
- Preheat oven to 350 degrees.
- To assemble rolls, place one cabbage leaf down. On one long side, evenly distribute one portion of pork mixture, leaving about 1-1.5" space on either end. Roll cabbage leaf over pork mixture, fold sides in (like a burrito), and continue loosely rolling. Place on a platter seam down and continue rolling others. You may gently fasten seams with a toothpick if you like.
- Meanwhile, heat jellied cranberry sauce in a saucepan over medium heat or in your microwave until melted. Keep warm.
- In a large dutch oven, place a single layer of the "reject" cabbage leaves. Over that, arrange a layer of sliced onions--about half your onion--and season with salt and pepper. Next, place five cabbage rolls over the onions. Pack torn "reject" cabbage leaves around your rolls to secure them, and top with half of the warm cranberry sauce. Spread sauce in an even layer and repeat layers.
- Pour chicken stock over cabbage leaves, nearly covering the top layer. Top it all off with a final layer of "reject" cabbage leaves and finish covering with about half a cup or so of water.
- Cover and bake for 90 minutes. Remove from oven and allow to sit, covered, another 30 minutes before serving.
- Enjoy!
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- trigger MA
- crazeecndn Edmonton, CA
- boofie Salt Lake City, UT
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The Rating
Reviewed by 1 people-
this is one awsome cabbage high5 plus boofie thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "