| Cuisine: English/Irish | Type: Side Dish | Serves: 6 |
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Source:
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Cuisine March/April, 1999 |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with home-made corned beef. |
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Ingredients:
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Trim, blanch and dry: 16-18 large green cabbage leaves For filling, sauté in 2 tbs. olive oil: 3 cups green cabbage, shredded 1 cup carrots, shredded 1 cup red onion, slivered 1 cup celery, julienned Add: 1/3 cup white wine vinegar 1 tbs. sugar 1 tbs. Creole or Dijon mustard 1 tsp. caraway seeds 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper For mustard vinaigrette, combine: 1/4 cup prepared mustard 2 tbs. water 1 tbs. white wine vinegar 1 tbs. yellow mustard seeds 1 tbs. sugar Slowly whisk in: 1/4 cup light olive oil Season with: Salt and pepper to taste |
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Instructions:
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1. Peel cabbage leaves from head. Cut a leaf at the stem, close to the core. Detach the leaf by carefully pulling away from the ste, peeling the leaf away from the head. 2. Use the best 16 to 18 leaves and cut them in half down each side of the rib. Discard the rib. To get this amount, you will probably need to use two heads of cabbage. 3. Blanch the cabbage leaves in boiling, salted water, about 1 minute. Then plunge in ice water to stop the cooking. Drain on paper towels. Set aside. 4. Shred remaining cabbage for filling and mix with other vegetables. Heat oil in a large skillet over high heat. Sauté vegetables 10 minutes, stirring frequently. 5. Reduce heat to medium and stir in vinegar, sugar, mustard, and seasonings. Cover and cook 10-15 minutes, stirring occasionally. Allow to cool. 6. To form rolls, overlap two cabbage leaves with the thicker end toward you. Place 2 tablespoons of filling at the base and fold bottom up and over filling. 7. Keeping the base fold in place with one hand, use the other hand to fold one side toward the center. Then, fold the other side in, enclosing the filling. Now, roll up. 8. Finish rolling tightly to the end. Place on a plate with the seam side down, cover with plastic wrap and set aside until ready to steam. 9. For vinaigrette, combine mustard, water, vinegar, mustard seeds and sugar. Slowly whisk in the oil, and season with salt and pepper. 10. To steam, boil 1" water in a double boiler or large saucepan with steamer basket. Add the rolls, cover, and steam until heated through, about 6-8 minutes. 11. Serve with the vinaigrette drizzled over. |
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2003-01-27