Prep 40 mins
Cook 2 hrs
This recipe originates from The Jewish Vegetarian Year Cookbook. The flavour of these Kabbage Rolls is really unique and I just loved the kasha inside. Another advantage is it is gluten free. If you want you can make the sauce the day before and it will save time putting the recipe together. Note: I didn't include freezing time for the cabbage if this is what you choose. You can also boil the head of cabbage if you want, I find this makes it much easier to roll the leaves out. Remember to remove the rib with a small sharp knife, this helps with the rolling also.
FOR THE KABBAGE ROLL
- 1 large head cabbage
- 1⁄4 cup oil
- 1 medium onion, finely chopped
- 2 cups dried kasha
- salt & freshly ground black pepper
- 4 cups water
FOR THE SAUCE
- 1 (28 ounce) can tomatoes
- 1 (16 ounce) can tomatoes
- 9 ounces tomato paste (1-1/2 6-ounce cans)
- 6 tablespoons brown sugar
- 6 tablespoons vinegar
- 1 1⁄2 oranges (Rind of grated)
- 1 teaspoon salt (to taste)
- 1 1⁄2 teaspoons basil
- fresh ground black pepper
- If you have the time, freeze the cabbage head for two days.
- FOR THE KABBAGE:.
- Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
- Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
- Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
- Preheat oven to 350°F.
- Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
- Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
- Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
- Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
- Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
- Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
- Bon Appetit!
I had a little trouble rolling the cabbage, but the sauce was DELICIOUS! I will certainly be using the again. I followed the lead of another reviewer by substituting red wine for vinegar.
Wow, this was great, thanks for the recipe. I used less oranges, sugar, and used red wine instead, yumm...