Kasha-stuffed cabbage with sweet and savory tomato sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil, or more
2 larges Onions, diced
1 tablespoon Sugar
½ teaspoon Dried thyme, crumbled
½ teaspoon Ground ginger
¼ teaspoon Ground allspice
⅛ teaspoon Cayenne
2 Garlic cloves, minced
1¼ cup Vegetable broth, or beef broth
1 large Eggs
¾ cup Buckwheat groats (kasha), medium grain
12 ounces Cabbage, leaves separated, or medium-large
16 ounces No-salt-added whole tomatoes, canned in puree, coarsely chopped
14½ ounce Stewed red ripe tomatoes, canned
½ cup Fresh orange juice
1 tablespoon Tomato paste
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ cup Egg substitute
3 tablespoons Fresh dill weed, snipped, plus additional for garnish
Sour cream, optional

Directions

Description: A meatless version of a classic dish. Cook a few extra cabbage leaves in case some tear.

In a heavy large nonstick skillet, heat the oil over medium heat. Stir in the onions. Sprinkle with the sugar, thyme, ginger, allspice, and cayenne.

Reduce the heat to medium-low and cook, stirring frequently, for about 25 minutes, or until the onions are very tender and light golden. Stir in the garlic and cook for 30 seconds, or until fragrant. Transfer to a bowl, cover, and set aside. Wash and dry the skillet.

In a small saucepan, bring the broth and ¼ cup water to a boil over high heat. Beat 1 egg in a small bowl. Stir in the kasha. Heat the skillet over medium heat until it feels warm when you hold your hand above it. Add the kasha mixture to the skillet and cook, stirring constantly and scraping the bottom of the pan, for 2 to 4 minutes, or until the grains are dry and separate and smell toasted. Stir in half the onions and the broth and return to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until the kasha is tender and the liquid nearly absorbed. Transfer to a bowl and let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the cabbage leaves 2 or 3 at a time, press them down into the water with a wooden spoon and cook, uncovered, 2 to 3 minutes, or until pliable. Remove with tongs to a colander; cool under cold running water, and place between paper towels to drain well. Repeat with the remaining leaves.

Place the remaining onions in a heavy large nonreactive saucepan. Stir in the tomatoes with the puree, the stewed tomatoes, orange juice, and tomato paste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, for 15 minutes, or until the flavors are blended and the sauce is thickened. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Remove the saucepan from the heat.

Preheat the oven to 375F. Spread 1-½ cups sauce in a 13- by 9- by 2-inch baking dish.

Add the egg substitute (or 2 eggs), 3 tablespoons dill, and the remaining salt and pepper to the cooled kasha and mix well.

To roll the cabbage, pare the thick part of the core from the bottom of a cabbage leaf and trim the end. Spoon a scant ¼-cup kasha filling on the lower half of the leaf and shape the filling into a thick sausage. Fold the end of the leaf over the filling, fold over the sides, and roll up. Place, seam side down, in the sauce in the ptcpared baking dish. Repeat with the remaining leaves and filling.

Spoon the remaining sauce over the cabbage rolls and cover with foil. Bake for 20 minutes. Uncover and bake for 20 minutes longer, or until the sauce is thick and bubbly. Sprinkle the cabbage with the remaining 2 tablespoons dill and serve with the sauce, sour creams and snipped dill, if desired.

Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry Book (Series). Modified for lighter cooking by phannema@...

MasterCook estimates 420 cals, 13⅕ g fat, 27% CFF Recipe by: Grains by Miriam Rubin Posted to Digest eat-lf.v097.n114 by PATh <phannema@...> on Apr 29, 1997

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