Stuffed Cabbage With Red Pepper Vinaigrette Recipe - Cooking Index
Stuffed Cabbage With Red Pepper Vinaigrette Recipe - Cooking Index
| 1 cup | 237ml | Cabbage (medium) |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - diced (medium) |
| 2 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Coarse salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 5 | Day old white bread - crust removed, diced | |
| 1/2 cup | 118ml | Milk |
| 4 | Eggs - beaten | |
| 1 cup | 146g / 5.1oz | Grated Anejo cheese |
| Red Pepper Vinaigrette - see * Note |
* Note: See the "Red Pepper Vinaigrette" recipe which is included in this collection.
Core the cabbage and remove tough outer leaves. Bring a large pot of water to a boil, add the cabbage and boil until the outer leaves are just soft and easy to pull off. Remove the cabbage from the water, leaving the cooking liquid in the pot, and peel off about 10 outer leaves and set them aside. Chop enough of the remaining cabbage to make 3 cups of chopped cabbage.
Heat oil in a large saucepan, add onion and saute until tender, about 10 minutes. Add the garlic, chopped cabbage, salt and pepper and saute for another 10 minutes, stirring occasionally.
Meanwhile, place the bread in a bowl and pour in the milk. When the bread has absorbed the milk, add the eggs and Anejo cheese and mix well with your hands. Add bread mixture to the cooled sauteed vegetables and mix well.
Line a large bowl with cheesecloth, letting the edges come up over the bowl. Line the sides and bottom of the bowl with about 8 of the cabbage leaves. Fill the bowl with the vegetable mixture and cover with the remaining cabbage leaves. Bring the corners of the cheesecloth together and tie into a bundle. Carefully lift the cabbage bundle and place in the pot with the cabbage cooking liquid so that it is completely covered. Bring to a boil, then lower heat and simmer for about 30 minutes.
To serve, cut the cheesecloth and invert the cabbage onto a serving platter. Drizzle with Red Pepper Vinaigrette.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6328 broadcast 11-27 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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