21 June, 2017
Unstuffed Cabbage Rolls
This recipe is one of my mom’s personal favorites. Growing up, her mom made cabbage rolls. Apparently, my mom tried to make the rolled version (the traditional version) once and the rolls all fell apart. The next time she made the recipe, she decided to save herself the trouble of rolling the cabbage leaves only to have them fall apart, and dissected them preemptively. The end result was a much less messy casserole version of the same meal. She calls them “unstuffed cabbage rolls,” and so do I.
Even if you’re not a fan of cabbage, this one is a recipe to try, for sure! It’s a personal favorite and a family favorite. What’s not to love?
1/2 head Cabbage, chopped
1 large Onion, cut into bite-sized strips
1 clove Garlic, minced
1 can Fire Roasted Tomatoes, sliced
1/4 cup Vermouth
1/2 lb Ground pork
1/2 lb Ground beef
1/2 lb Ground veal
1 tsp Anise seed
1 tsp Coarse black pepper (or more to taste)
1 tsp Salt (or more to taste)
12 oz Tomato paste
1 1/2 cups Water
Preheat the oven to 350 degrees F.
Drizzle about two tablespoons of olive oil into a pan and sautée the cabbage, onion, and garlic over medium heat for about 10 minutes or until the cabbage is soft and wilted. Add the roasted tomatoes and vermouth to the pan and combine the ingredients. Transfer the cabbage mix to a large casserole dish and set it aside.
Back in the pan, brown the meats and season it with the anise, salt, and pepper. Add the meats to the casserole dish and set it aside one more time.
In a bowl, thin the tomato paste with the water and pour the sauce over the contents of the casserole dish. Cover the dish with aluminum foil and bake in the oven for 30 minutes. Remove the dish from the oven and let it cool for 10 minutes before plating.