Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
It’s a pretty standard recipe.
You’ll need a big lasagna pan.
Core a Savoy cabbage or two and remove the outer leaves. Cut the stem out of the outer leaves and use what’s left to line the bottom of the pan.
You’ll need one or two pots to boil the cabbag(es). I scrunch up a big piece of aluminum foil and put it in the bottom of the pot so the bottom of the cabbage doesn’t burn. Add water just to the bottom of the cabbage and put the pot(s) over medium heat and cover. Steam the cabbages until the outer leaves are translucent and tender then take them off the heat and put them on a plate.
In a bowl mix 3 lb lean ground pork, 2 cups converted rice, 2 little cans of tomato paste, 3 teaspoons salt, a finely diced onion, a couple of tablespoons each of basil and oregano, a teaspoon of garlic powder, and a teaspoon of black pepper. Mix with your hands until well blended.
Turn your oven on to 350.
Take small handfuls of the filling and form them into small turds. Place the turd on the center of the thin end of the leaf, half roll them then bring in the leaf from both sides and finish rolling. Once you have an overlap cut what’s left off the leaf and put it in the pan lined with leaves. Fill the pan in one or two layers until all of the filling is used up. Full the pan with tomato juice until the rolls are covered. Cover the pan with aluminum foil and put it in the oven. Leave it in the oven for an hour then check on them. Use a thermometer to probe several rolls and make sure they are all over 160 degrees. When they’re all up to temperature check one to see how the rice is coming. When the rice is cooked they are finished and ready to eat.
Sorry, it’s an old family recipe. The measurements are loose. I just throw a palm full of basil and oregano into the mix. I’m estimating actual measures.
Interesting. My grandmother taught me to cook this in a large pot with the rolls stacked atop each other. Of course, she also uses beef instead of pork (I think veal might be the traditional way), sauerkraut instead of onions, and tomato sauce instead of juice. So I imagine they come out moderately different.
Ha! Similar, but we did them as squares, then pan sear them, then casserole dish, with a combo sauce of sour cream + tomato sauce + beef broth, poured over
That sounds different but absolutely amazing.
Here’s the complete recipe. http://thebakingdba.blogspot.com/2008/12/russian-olgas-cabbage-rolls.html
Here’s the complete recipe. http://thebakingdba.blogspot.com/2008/12/russian-olgas-cabbage-rolls.html
My mom originally did it in a big pot but heating them up from the bottom means that the ones on top take longer to cook. I started doing them in the oven and it really works well. They cook more quickly and evenly.
Thanks! What’s converted rice?
Like…Ben’s Converted Rice. It’s par boiled then dried so it’s already cooked. You just have to hydrate it with hot water.
Also known as parboiled rice, it is rice that has been partially cooked, then dehydrated. It takes less time to cook and separates easily after cooking. If you absolutely have to serve rice in thirteen minutes and have boiling water, you are in business.
Thanks so much!