Food

The Best Parts of Stuffed Cabbage, Minus the Work

Basic stuffed cabbage recipes can take many varieties, and never a single one is straightforward.

Whether or not it’s the candy and bitter cabbage rolls of my Japanese European ancestors or a meaty French chou farci, conventional stuffed cabbages are labors of affection: meals I’m thrilled to come across however not often suppose to make myself.

Not so this recipe, which is a variation of a special order. The work of minutes slightly than hours, it’s a country riff that’s crisp-edged and crunchy, deeply savory and possibly even slightly horny (for cabbage, that’s).

The key is in its streamlined stuffing approach.

Normal recipes name for separating the person cabbage leaves, blanching them, rolling them round a filling, then cooking them once more. Right here, a piquant stuffing is massaged into the lacy crevices of a uncooked cabbage that’s been minimize into wedges. Then, the entire thing is roasted till the highest singes, whereas the underside collapses into one thing silky and candy.

The filling, made from umami-rich anchovies and Parmesan with chopped walnuts for physique, suffuses each chew. However the ratio of cabbage to stuffing falls decidedly on the cabbage’s aspect. For ardent admirers of the vegetable like myself, that is precisely proper.

After getting the essential methodology down, the filling is straightforward to adapt. You possibly can swap some other nuts — and even cooked grains like rice or farro — for the walnuts. Different exhausting grating or crumbly cheeses will work instead of the Parmesan; feta is on my shortlist to attempt.

As for the anchovies, these divisive little taste bombs, they are often substituted with something pungent and salty for wanted zing. Attempt minced capers, olives, sun-dried tomatoes or perhaps a few tablespoons of flaked canned tuna.

Simply be sure to be beneficiant with the olive oil. It helps the cabbage wedges flip golden brown and carries the flavors of the filling so the cabbage leaves can completely soak up it.

You possibly can serve this as a comparatively mild, meatless major course alongside noodles, rice or crusty bread. Or pair it with roast rooster or fish for a hearty aspect dish. Whereas it’s at its greatest scorching and crisp from the oven, it’s practically pretty much as good at room temperature and even chilly from the fridge when you have any left over — making this straightforward dinner an excellent simpler lunch the subsequent day.

Recipe: Roasted Cabbage With Parmesan, Walnuts and Anchovies

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