KASHA KABBAGE ROLLS
This recipe originates from The Jewish Vegetarian Year Cookbook. The flavour of these Kabbage Rolls is really unique and I just loved the kasha inside. Another advantage is it is gluten free. If you want you can make the sauce the day before and it will save time putting the recipe together. Note: I didn't include freezing time for the cabbage if this is what you choose. You can also boil the head of cabbage if you want, I find this makes it much easier to roll the leaves out. Remember to remove the rib with a small sharp knife, this helps with the rolling also.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 2h40m
Yield 10-14 rolls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- If you have the time, freeze the cabbage head for two days.
- FOR THE KABBAGE:.
- Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
- Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
- Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
- Preheat oven to 350°F.
- Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
- Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
- Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
- SAUCE:.
- Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
- Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
- Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
- Bon Appetit!
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lisa leonard
[email protected]I'm a vegetarian. Can I use a different filling for these rolls?
Arman Khan
[email protected]I'm allergic to cabbage. :(
Hiyra Khosravian
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
V THV
[email protected]I've never had kasha kabbage rolls before. I'm intrigued. I think I'll add this recipe to my to-cook list.
Candice Moore
[email protected]I'm not a big fan of cabbage, but I'm willing to give this recipe a try. It looks really good.
Savage FAM Gaming
[email protected]This recipe looks delicious! I can't wait to try it.
Shayla Lee
[email protected]I'm not sure what went wrong, but my rolls fell apart when I tried to cook them. I think I'll try a different recipe next time.
Ahmed Baddo
[email protected]The cabbage leaves were a bit tough. I think I'll boil them for a bit longer next time.
Reagan Ndahirwe
[email protected]These rolls were a bit bland for my taste. I think I'll add some more spices next time.
Nicole Eddy
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The kasha kabbage rolls were absolutely delicious! The filling was flavorful and the cabbage leaves were cooked perfectly.
JABED HOSSAIN
[email protected]I'm always looking for new and interesting recipes, and this one definitely fits the bill. The kasha kabbage rolls were a unique and delicious dish that I'll definitely be making again.
omer sosyal
[email protected]These rolls were a bit time-consuming to make, but they were worth it. They're so flavorful and satisfying.
PTM Vlogs
[email protected]I'm not a huge fan of cabbage, but I really enjoyed these rolls. The kasha filling was delicious and the cabbage leaves were cooked perfectly.
Asadmalik786 Malik
[email protected]These rolls were amazing! I made them for a party and everyone loved them. They're a great appetizer or main course.
Juliane Haskins
[email protected]I've made kasha kabbage rolls before, but this recipe is by far the best. The instructions were easy to follow and the results were delicious. The kasha filling was moist and flavorful, and the cabbage leaves were tender and cooked through.
Chidalu Dalu
[email protected]These kasha kabbage rolls were a hit with my family! The filling was flavorful and the cabbage leaves were cooked perfectly. I will definitely be making this recipe again.