Recipe

Rudys Fruity Cabbage Rolls Recipe

	Boofie / All my dishes 1 year, 1 month ago 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 ... More Prep:60m Cook:120m Servings:5	Boofie
	fruity cabbage rolls pork apples raisins garam marsala braised comforting

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Ingredients

1 large head cabbage

1 lb ground pork (I use a 2:1 ratio of lean:fatty to keep my rolls from being too dry or too greasy)

4 med granny smith apples, peeled and shredded

1 cup purple raisins

1 cup golden raisins

3/4 c uncooked couscous

1/4 cup melted butter

1 egg

2 cloves garlic, minced

1 small hot chili, minced

1 tbsp garam marsala

1 tsp finely chopped fresh sage

1 tsp finely chopped fresh thyme

Salt and pepper to taste

1 large onion, sliced

1 quart low sodium chicken stock

1 can jellied cranberry sauce

Directions

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!

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Comments

momo_55grandma 1 year, 1 month ago said:
This is one awsome cabbage high5 plus boofie thanks

trigger 1 year, 1 month ago said:
You really did take this in a new direction one that I like very much.Love the raisins and the couscous in place of rice typically used in this recipe.
Five forks

Michael

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