Stuffed Cabbage with Barley - meat, pareve
7 tablespoons olive oil
1 large onion, diced
42 ounces canned crushed tomatoes
1 orange, peeled and chopped
1 cup honey
1/2 cup apple cider
1/2 cup cider vinegar
1-1/2 cups raw barley
Salt and freshly ground black pepper
1 extra-large cabbage head
1 onion, thinly sliced
1-1/2 teaspoons mustard seed
2 teaspoons Dijon mustard
1/4 cup champagne vinegar or cider vinegar
2 cups chicken or vegetable stock
Prepare pickled tomato sauce: In medium saucepan heat 2 tablespoons
olive oil over low heat; add diced onions. Cook until onions are
translucent. Add tomatoes, orange, honey, apple cider and cider
vinegar. Simmer until thickened, about 40 minutes.
While sauce is simmering, prepare barley: in a medium skillet heat 2
tablespoons olive oil over low heat, and add raw barley. Toast
barley, stirring constantly, until it's lightly browned and has a
nutty aroma, about 5 minutes. Cool in pan. Remove 1/2 cup barley,
and grind in spice grinder until powdery. Place ground barley in
small saucepan and add 1 1/2 cups water. Place over medium-low heat,
and cook, stirring constantly, until mixture has consistency of
porridge, about 7 minutes. Season with salt and pepper to taste; set
aside.
Add 3 cups of water to barley in skillet, and bring to boil over
high heat. Reduce heat to low, and simmer uncovered until barley is
tender and water has evaporated, about 20 minutes. Remove from heat;
set aside.
Remove 12 outer leaves from cabbage, being careful not to tear them.
Set aside. Thinly slice remaining cabbage to make about 2 quarts. In
large (14-inch or larger) saute pan, heat 3 tablespoons olive oil
over medium-high heat, and add sliced cabbage and onions. Saute
until well browned, about 15 minutes. Stir in mustard seeds and
Dijon mustard. Add champagne or cider vinegar and stock; stir well
to deglaze. Cook until cabbage is soft and liquid has evaporated,
about 15 minutes. Add both barley mixtures to cabbage; toss to blend
thoroughly.
Bring large pot of salted water to boil, and set aside bowl of ice
water and 9-by-12 baking pan. Blanch the whole cabbage leaves in
boiling water until tender, 3 to 4 minutes, then transfer to ice
water. Preheat oven to 375 degrees.
To assemble cabbage rolls: spread half the tomato mixture in the
baking pan. Place a single leaf on a work surface, and trim off
thick stem. Place about 1/3 cup cabbage-barley filling in the
center, fold sides over, and roll up leaf. Place seam side down in
baking pan. Repeat to make 8 rolls, using extra leaves to patch
tears, or to extend too-small leaves. Top rolls with remaining
tomato sauce, and cover pan with foil. Bake until rolls are tender,
about 50 minutes.
Yield: 4 servings.
New York Times
April 8, 1998 |