( music )
stuffed cabbage rolls
mince 1/2 large onion
in a frying pan, heat 1 Tbsp olive oil on medium heat
sauté the onion until tender, about 4 to 6 minutes
remove the center core from one large head of cabbage
add 1 tsp salt to 2 qt ( 2L ) boiling water
completely submerge the whole cabbage
cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes
peel off and take out loosen outer cabbage leaves from the pot to iced water
remove excess water from them with a salad spinner
trim the tough, thick center vein at the base of each leaf
chop the thick veins into small pieces, which will be added to the stuffing
in a large bowl, 1 lb ( 453 g ) ground meat ( ¼ lb pork and ¾ lb beef)
add sautéed onion,
chopped vein parts of the cabbage
mix well
add one egg
⅓ cup ( 20 g ) panko, 2 Tbsp milk, ½ tsp nutmeg,
and 1 tsp salt and pepper
mix well until the mixture is sticky and combined
cover with plastic wrap and keep in the refrigerator for 15-30 minutes
divide the mixture into 12 equal parts
working with 1 leaf at a time, overlap the bottom of the cabbage leaf where you see the upside-down V-shape
dust the cabbage leaf with flour
add the stuffing in the center of the bottom part of the cabbage leaf
starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll
insert a toothpick to seal and secure the edge
in a large pot heat 1 Tbsp olive oil and 2 bay leaves on medium heat
add 1 large minced garlic and cook until fragrant
add 1 ( 14.5 oz, 411 g ) can of diced tomatoes,
1 Tbsp white wine,
1/2 tsp salt,
and freshly ground black pepper
place cabbage rolls seam side down
add 1 cup ( 236 ml ) of chicken or vegetable broth
place a drop lid
cover to cook on medium heat, after boiling, lower the heat to medium low heat and simmer for 30 minutes
remove the drop lid
add ½ Tbsp butter
carefully place in a serving dish and remove the toothpick
pour the sauce on top and garnish with parsley
itadakimasu!
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