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Stuffed Cabbage, Armenian RecipeStuffed Cabbage recipe from Armenian home Ingredients: 2 cup uncooked brown rice 1 tbl olive oil plus 1/3 cup olive oil (divided) 2 x bay leaves 1/2 tsp salt 1 tbl tomato paste 3 1/2 cup water 1 lrg green cabbage, cored (see note) 1 cup walnuts, finely chopped 1 cup almonds, finely chopped 1/4 cup chopped fresh spearmint or 1 tablespoon dried spearmint 1/2 cup chopped fresh parsley 3 x cloves garlic, pressed or minced 1/3 cup fresh lemon juice (divided) 3 cup canned tomatoes Salt and black pepper to taste Yogurt (optional garnish) Chopped fresh parsley (optional garnish) Directions: * Saute the rice in 1 tablespoon of olive oil, stirring continuously, for 3 to 4 minutes. The rice will begin to smell "nutty," somewhat reminiscent of popcorn. Add the bay leaves, salt, tomato paste and water and stir until the tomato paste is dissolved. Cover and bring the rice to a boil; turn the heat off for 5 minutes, then simmer the rice on very low heat for 25 minutes without lifting the lid; let rice stand off heat for 10 minutes, then stir it well. * Meanwhile, immerse head of cabbage in boiling water to cover (for alternative, see note). After several minutes, as each leaf begins to separate from the head, pull it off and set aside to cool. You will need 12 well-shaped leaves to stuff. * Combine walnuts, almonds, mint and1/2 cup parsley in a mixing bowl. Remove bay leaves from rice, and add the rice to the nut mixture. Mix in 2 to 3 tablespoons of olive oil, the garlic and half the lemon juice. * Make a thin sauce by crushing the tomatoes in their juice, then mixing in salt, pepper, remaining lemon juice and remaining olive oil. Thin sauce with a little water if necessary. Ladle some of the sauce into a large skillet or soup pot. * Put 1/3 to 1/2 cup of the rice-nut filling on the thick end of each cabbage leaf. Fold the sides over the mixture and then roll up toward the thin edge of the leaf. Arrange the cabbage rolls, seam side down, on top of the sauce in the pot. Pour the rest of the sauce over the rolls, cover and simmer for 30 to 45 minutes. Test the cabbage for tenderness by piercing with a fork. * Top with a spoonful of yogurt and more chopped parsley, if desired. Serve with steamed fresh green beans and julienned carrots. * Note: If you freeze a head of cabbage a few days before making stuffed cabbage, and thaw it one day before, the cabbage leaves will easily peel off the head. Blanch the leaves for a few minutes in boiling water. Return from Stuffed Cabbage to homepage More Recipes from Armenia |
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