Stuffed Cabbage Rolls in Tomato Sauce

The Carolinas grow premium agriculture from the rich soil of our ancestors and this Autumn is a beautiful harvest season. The mild weather of North and South Carolina yield two growing seasons for the hardy cabbage. You can start them from seeds indoors and transplant them to tilled rows just after the last frost of each new year and again in the summer. Late fall to early winter is the optimal time to harvest late cabbages, typically 60 to 90 days after transplanting.

Cabbages come in red, purple, and various shades of green. They all contain high levels of Vitamins K and C and are cruciferous vegetables from the Brassicaceae family. This group of highly nutritious vegetables include the favorites cauliflower, broccoli, Brussel sprouts, and mustard plants as well.

Stuffed cabbage rolls is a classic comforting dish known across the world, from Asia to America, being more popular in Eastern Europe. The Carolinas use a basic recipe likely from the French who sailed in the port of Charleston, South Carolina in the 1700’s. They established an area on the peninsula of the once capital city of Charleston, an area still known today as Charleston’s historic French Quarter District.

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Stuffed Cabbage Rolls in Tomato Sauce, serves 2 to 4

INGREDIENTS

1/2 Pound or 8 ounces Ground Beef or Pork. Using pork or a combination of meat

1/4 Cup Chopped White Onion or Sweet Vidalia Onion
4 large Green Cabbage leaves. Handle gently, prewash, and dry with paper towel before using.
1/2 Cup or 4 oz canned Hunts tomato sauce
1 Egg, beaten well or 2 Tbsp Egg substitute
1/2 Cup Uncooked Cooked White or Brown Rice
1 Clove of fresh Garlic, peeled and chopped small. Substitute with 1/2 teaspoon ground garlic powder if desired.
1 Cup or 8oz canned Diced Tomatoes, and juice
2 tsp Vegetable Oil, Canola or Olive work well.
2 tsp Worcestershire Sauce
1/8 tsp Black Pepper
1/4 tsp Salt, not Kosher

METHOD

Preheat oven to 350 degree F. You will need a small baking pan such as an 8″ x 8″ square casserole dish or metal loaf pan, 2 medium sized pots for sauce and cabbage, a mixing bowl, and aluminum foil.

1. Prepare cabbage leaves carefully to avoid tearing them. They need to be blanched or lightly boiled to soften before being able to stuff and roll the leaves. Blanch in softly boiling water 2 to 4 minutes or until lightly tender then carefully stir in 1/4 teaspoon salt until dissolved. Drain leaves, reserving the  liquid, and set aside to cool before handling.
2. Make the stuffing mixture. In a mixing bowl, combine ground meat(s), 4 ounces of raw cooked rice, beaten egg, worcestershire sauce, salt, pepper, along with 2 ounces tomato sauce. Mixing by hand works best, you can wear kitchen gloves if you like. Divide the meat mixture among each leaf laid out flat. 
3. Make the sauce. Heat oil in a medium sauce pot over medium heat. Add onions, garlic, diced tomatoes, and remaining tomato sauce. Bring to a light boil and reduce heat, stirring often. Cook uncovered about 5 to 8 minutes or until sauce has reduced by a quarter and is filling the kitchen with a delicious scent. If you prefer a slightly sweetened sauce, add a pinch of white sugar to the sauce and stir it in. 
4.  Make the cabbage rolls. Divide the meat mixture among each leaf laid out flat. Roll the stuffed cabbage leaves up like a burrito securing the filling by tucking in leaves in on all sides. In a glass casserole dish add a thin layer of warm cooked sauce. Lay each leaf seam down on the sauce in a single layer. Pour remaining sauce and 1/4 cup cabbage water over the rolls. Cover with aluminum foil and bake 2 hours. Remove from the oven and baste in sauce every 30 minutes during cooking time. Use a thermometer to test for doneness. Rolls should be an internal temperature of 165 degrees or hotter when they are done cooking. Recover the dish each time after basting and checking with a thermometer. Remove from oven, uncover and allow to rest a few minutes prior to serving. Enjoy with bread, roasted or mashed potatoes.