Small Rice-Stuffed Cabbages
This recipe uses the same filling as the larger Rice-Stuffed Cabbage. You will need a whole head of cabbage for the leaves, but only half the filling recipe. If you don't have 12 whole large leaves to use as wrappers, overlap two smaller leaves to create a single wrapper 8 inches in diameter.
- Servings: 12
Source: Martha Stewart Living, December 2008
- 1/2 recipe Rice-Stuffed Cabbage
- 2 ounces (4 tablespoons) unsalted butter, cut into teaspoons
- Safflower oil, for baking sheet
Make stuffed cabbage through step 7, removing 12, not 5, large leaves from cabbage before boiling. Bring a large pot of water to a boil, and cook cabbage leaves until tender, about 3 minutes. Spread leaves in a single layer on paper towels to drain.
Preheat oven to 350 degrees. Cut ribs from cabbage leaves, leaving each leaf intact. Place 1 cabbage leaf on a work surface, overlapping cut edges to form a solid round. Add 1/4 cup rice filling to center, then gather ends together to create a parcel. Place parcel in a clean kitchen towel, cup in hand, and squeeze gently to remove excess liquid, and shape cabbage parcel into a ball. Repeat with remaining cabbage leaves and filling.
Place parcels, seam side down, on a lightly oiled baking sheet. Top each parcel with 1 teaspoon butter, and bake until heated through, about 15 minutes. Serve immediately.