Rating: 3.55 stars
29 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0

In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.

Everyday Food, January/February 2004

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Recipe Summary test

prep:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.

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  • In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.

  • In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

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Reviews (4)

29 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
03/09/2014
These are delightful and delicious and tasty. They taste like a yummy asian cabbage dumpling treat. Really loved it.
Rating: Unrated
01/06/2011
exactly what temperature is a warm oven? i would like to try the baked but not sure where to go with that?
Rating: Unrated
01/05/2011
Another trick for the cabbage is to just pop the whole head in the freezer overnight. And thaw the morning you make the cabbage rolls. The freezer does the work of the boiling water.
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Rating: Unrated
02/19/2010
you don't need to cook the whole cabbage, just cut away the leaves you need and blanch them - it will take you 3-4 minutes in all. Also, instead of steaming the finished rolls I like to bake them for 30 minutes in a warm oven - the juices get all caramelized and the broth shrinks down to a glaze. To make it more Italian, skip the preserve and substitute some of the meat with sausage, case removed and crumbled. I also like to add some shredded blanched cabbage leaves to the filling.