Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Turkey-Stuffed Savoy Cabbage

 Turkey-Stuffed Savoy Cabbage

A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. 
Ingredients:
2 tbsp (30 mL) butter, plus
2 tbsp (30 mL) softened butter, divided
1 onion, diced
2 stalks celery, diced
3 cloves garlic, finely chopped
1 tsp (5 mL) chopped rosemary
2 tsp (10 mL) chopped thyme
12 oz (340 g) ground turkey
3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing
1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below)
1/2 cup (125 mL) chopped dried apricots
Salt and coarsely ground black pepper
2 eggs, lightly beaten
1 large Savoy cabbage, about4 lbs (1.81 kg)
3 cups (750 mL) turkey or chicken stock
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) apple cider vinegar

Directions:                                                              
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.

Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.

Preheat oven to 350°F (177°C).

Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.

Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).

Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.

Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)

Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.

Transfer cabbage to a platter. Discard cheesecloth.

To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce.  Serves 8

TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).

Lazy Spring Cabbage Rolls

Lazy Spring Cabbage Rolls

Cabbage rolls are a lot of work. Instead, make just one rice- and pork-filled parcel and divvy it up like a cake. You lose nothing in flavour and save some precious time in return. If you have any doubts as to the freshness of your dried mint, purchase new, or use dried dill instead.
Ingredients:
1 head Savoy cabbage
1 can (796 mL) Italian tomatoes

6 tbsp (90 mL) unsalted butter, divided
1 small onion, peeled and quartered
2 tbsp (30 mL) sweet Hungarian paprika
Salt and freshly ground black pepper
1¼ cups (310 mL) medium-grain rice such as Calrose
1½ cups (375 mL) water
1 medium onion, chopped
6 cloves garlic, finely chopped
2 lbs (905 g) medium-ground pork
¼ cup (60 mL) 4% Greek yogurt, plus extra for serving
2 tbsp (30 mL) dried mint
Finely grated zest of 1 large lemon
Directions:
Carefully remove the 10 largest outer leaves of cabbage; reserve remaining cabbage for another use. Trim the tough centre stem, inches (8 cm) from root end, with a pair of kitchen shears; stack cabbage leaves and cook in boiling salted water for 10 minutes or until pliable.

Meanwhile, purée tomatoes; strain through a fine-mesh sieve to remove seeds. Combine tomato purée with 3 tbsp (45 mL) butter, quartered onion and paprika in a medium pot.

Once the cabbage is cooked, measure 1 cup (250 mL) of the cooking water and add to tomato mixture; drain cabbage and set aside.

Season tomato mixture with salt and pepper and bring to a boil over medium heat. Reduce to low and simmer 30 minutes or until the consistency of heavy cream; reserve.

Combine rice and water in a medium pot over high heat. Bring to a boil, reduce to medium-low, cover and cook for 15 minutes or until no liquid remains. Scrape into a large bowl and cool to room temperature.

Heat the remaining 3 tbsp (45 mL) butter in a medium skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic and cook 1 minute longer. Add to rice along with pork, yogurt, mint, lemon zest and 1 tbsp (15 mL) salt. Season with black pepper. Using your hands, work the mixture together.

Preheat oven to 375°F (190°C).

Spread one-half of the tomato sauce over the bottom of a round 9-inch (23-cm) non-reactive baking dish. Line with the cabbage, being sure to completely cover the bottom and leaving enough overhang to enclose filling. Fill with pork mixture and fold cabbage over to enclose. Top with remaining sauce. Cover dish with foil and bake for 1 hour 15 minutes or until bubbling and hot in the centre.

Cut into wedges and serve with extra yogurt. 

Serves 8 

Ribollita ~ Tuscan Vegetable Soup

Ribollita (Tuscan Vegetable Soup)

Recipe courtesy of Eataly

Yield: 8 servings

1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savory cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme, and all of the beans. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.

Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Buon appetito!

Wilted Cabbage Salad

Wilted Cabbage Salad

Ingredients:

1 1/2 pounds Savoy or green cabbage

1-inch piece of fresh ginger

1 or 2 Jalopena chilies

11/2 Tablespoons Ghee or peanut oil

2 teaspoons brown mustard seeds

10 to 15 fresh curry leaves

2 large carrots, peeled and thinly sliced

1/2 Tablespoon sugar

1 cup peanuts, toasted

julienned zest and juice of 1 lime

2 Tablespoons cilantro

salt and cracked black pepper

***

Directions:

Core and very finely shred the cabbage. Peel and cut the ginger into paper thin matchsticks. Halve, seed, and cut the jalapeno julienne a into thin strips.

Heat the ghee or oil in a large skillet or wok over high heat; add the mustard seeds. When they begin to pop, add the ginger, chilies, curry leaves and fry for about 30 seconds. Add the cabbage, carrots,, and sugar. Stir-fry until the cabbage begins to wilt and turn bright green; 3 or 4 minutes. Remove from the heat and transfer to a salad bowl. Mix in the peanuts, lime zest and juice, and cilantro. Season with salt and pepper to taste.