INGREDIENTS
- 1 head Cabbage
- 145 grams Farro (about 3/4 cup)
- 1 tablespoon Olive oil
- 150 grams Onion (1 chopped)
- 10 grams Garlic (1 large clove finely minced)
- 300 grams Ground beef
- 150 grams Ground pork
- 1 Egg
- 15 grams Parsley (minced)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 5 grams Dried shiitake mushroom (about 1 large mushroom)
- 400 grams Whole stewed tomatoes
- 1 cup Low-sodium chicken stock
- 1 tablespoon Paprika
- 1 teaspoon Salt
- 1 Onion
- Crème fraîche (optional)
INSTRUCTIONS:
- Remove the core from the cabbage. It's important that you get as much of the core as possible, or it's going to make removing the leaves difficult in the next step. Place the head of cabbage in a pot that's just large enough to hold it. Cover the cabbage with water, add 1 tablespoon of salt, cover and bring to a boil over high heat.
- While you're waiting for the water to boil, put the farro in a strainer and rinse thoroughly.
- Once the water comes to a boil, use tongs to carefully peel off individual leaves of cabbage and place them in a bowl of cold water to stop the cooking. Once you have about 12 leaves (you want a few extra in case you tear one), remove the rest of the cabbage and set aside for another use.
- Add the rinsed farro to the water you boiled the cabbage in and cook until the grains are almost tender (but still a little al dente), about 15 minutes.
- Drain the cabbage in a strainer and let the cabbage drip dry, turning it a few times.
- In a saute pan, add the olive oil, chopped onions and garlic and saute until the onions are translucent and just starting to brown.
- Put the oven rack in the middle position and preheat to 350 degrees F.
- Spread the sliced onions along the bottom of a large dutch oven or casserole dish with a lid.
- Use a sharp knife to shave the thick stem parts of the cabbage leaves down so the leaves are a uniform thickness.
- Add the farro, sauteed onions, ground beef, ground pork, egg, parsley, salt and pepper to a bowl. Use a Microplane to grate the dried mushroom into the meat mixture.
- Put on some food-safe gloves on and knead the mixture together until you have a uniform paste.
- With the stem end of a cabbage leaf closest to you, add about 1/2 cup of filling to the edge closest to you and use your hands to form a log.
- Start rolling the cabbage from the edge closest to you.
- Once you've rolled half-way up, fold the left and right flaps towards the center to form an envelope.
- Finish rolling the cabbage and place place the roll seam-side down on top of the bed of onions. Repeat until you run out of filling.
- Put the stewed tomatoes, chicken stock, paprika and salt into a blender and blend until smooth. Pour this mixture over the cabbage rolls. Cover with a lid and bake until the cabbage is tender (about 1.5 hours).
- Serve the cabbage rolls with the tomato sauce and sour cream.
Source: No Recipes
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