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Cabbage Rolls
1 large head of green cabbage
5 cups wild and long grain rice cooked (1250ml)
1 cups 2% cottage cheese (375ml)
cup of grated parmeseasen cheese (125ml)
2 medium beefsteak tomatoes, 545i818f chopped medium dice
cup fresh chopped basil (125ml)
1 tablespoon of freshly chopped oregano (15ml)
1 teaspoon freshly chopped thyme (5ml)
12 toothpicks soaked in water for 15 minutes
Salt and pepper to taste

1 tablespoon of olive oil for drizzling (15ml)
1 recipe of roasted vegetable sauce (recipe follows)

Prepare rice by following manufacturer instructions. Let cool.

Using a sharp knife remove core from cabbage. Discard.

Place whole cabbage head in a large pot of boiling salted water set over high heat.
Cook cabbage for 2 minutes.

Remove cabbage from water and let cool slightly.

Clean the blanched cabbage by carefully removing leafs from base and keeping shape intact. Refresh leaves in ice water bath.

Strain the cabbage and pat dry you should have 8 large leaves

Combine the cooked cooled rice, cheese, chopped tomato and herbs in bowl mix to combine. Season with salt and pepper.

Place the leaves of cabbage down on work surface slightly flattening them (if the ribs of the cabbage are so firm they won't flatten cut a small triangle from the center bottom of rib). Add filling (about 1 cup (250ml) evenly in the center of each cabbage leaf. Tuck sides over like making an envelope and roll up to end of cabbage leaf. Secure with a presoaked toothpick placed in overhanging cabbage leaf. Repeat the process until all filling is used. You should have 8 large rolls.

Preheat barbeque to 350F/176C or medium heat.

Drizzle rolls with olive oil and season with salt and pepper.

Oil preheated barbeque grill.

Place the cabbage rolls on grill and sear each side for 1 minute or until lightly charred. Reduce heat to 300F/148C or medium low and continue to cook for 15 minutes.

Remove from grill and place in a tray.

Serve covered with Roasted Vegetable Sauce. (Recipe follows)

Yield: 8 large rolls

Roasted Vegetable Sauce
1 medium red onion quartered
3 vine ripened tomatoes cut in
2 medium zucchini sliced in inch rounds (8mm
2 red bell pepper seeded and sliced in 1' pieces (16mm)
4 cloves of garlic placed on skewer with skin in tack
3 tablespoons olive oil (45ml)
Salt and pepper to taste
2 bamboo skewers soaked in cool water for 1 hour

2 teaspoons sugar (10ml
1 tablespoon balsamic vinegar (15ml)
3 tablespoons freshly chopped basil (45ml)
1 tablespoon freshly chopped oregano (15ml)
1 cup diced stewed tomatoes (250ml)
Salt and pepper to taste

Prepare all vegetables.

Thread garlic cloves onto pre-soaked skewers 5 per skewer. Preheat barbeque to375F/190C or medium high heat.

Place all chopped vegetables in a medium bowl.

Drizzle the chopped vegetables with olive oil and season with salt and pepper Toss the vegetables to ensure each is evenly coated in oil and seasoning.

Oil preheated barbeque grill.

Place onions and garlic on grill and grill for 4 minutes flip and continue to cook until slightly soft and caramelized (about another 4 minutes). Remove from grill and place in a large bowl.

Place the tomatoes cut side down directly on the grill and cook for 3 minutes per side. The skins will be slightly charred and the flesh will be tender. Add to the bowl with the onions.

Add remaining vegetables and grill for 2 minutes per side or until nicely charred. Remove vegetables and add to the bowl with the onions, garlic and tomatoes. Let cool.

Peel skins from garlic and tomatoes and discard.

In a bowl mash tomatoes and garlic add sugar, balsamic, canned diced tomatoes, herbs and salt and pepper.

Chop the remaining vegetables in small pieces add to bowl.

Place sauce in a saucepan set over medium heat and gently heat about 5 minutes.

Pour the sauce over grilled Cabbage Rolls.

Yield: Sauce for 8 cabbage rolls

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