Constantinescu Spetler's Stuffed Cabbage Rolls
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Credit: André Baranowski
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2 green cabbages
Kosher salt, to taste
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 large onion, minced
2 tsp. minced fresh thyme leaves
1 lb. ground beef
1 lb. ground pork
2 tbsp. long-grain rice
Freshly ground black pepper, to taste
4 cups chicken broth
1 28-oz. can whole peeled tomatoes,
undrained
1 lb. sauerkraut, rinsed
6 slices thick-cut bacon
2 dried bay leaves
Sour cream, for serving
1. Bring a large pot of salted water to a boil. Add cabbage and cook until outer layers of leaves are softened, about 5 minutes. Transfer cabbage to a baking sheet and peel off two layers of leaves. Return cabbage to pot and repeat until you have 20 softened leaves; set softened leaves aside and reserve remaining cabbage for another use.
2. Heat oil in a 12" skillet over medium heat. Add garlic, onion, and thyme and cook, stirring, until soft, about 6 minutes. Transfer onion mixture to a bowl and add beef, pork, and rice. Season with salt and pepper and stir to combine. Working with one cabbage leaf at a time, put 1 heaping tablespoon of the meat filling in the center of cabbage leaf, fold in sides of leaf, and roll the cabbage into a cylinder. Repeat with remaining cabbage leaves and meat filling and set stuffed cabbage rolls aside.
3. Heat oven to 375°. Combine broth and tomatoes in a 4-qt. saucepan. Bring to a boil and set aside. Put half the sauerkraut and three slices of bacon into the bottom of a 4-qt. baking dish. Arrange 10 of the stuffed cabbage rolls and the bay leaves over the sauerkraut and bacon; pour half of the tomato mixture over the top. Season with salt and pepper and repeat preceding steps with remaining sauerkraut, bacon, stuffed cabbage rolls, and tomato mixture. Season with salt and pepper, cover with aluminum foil, and bake until the stuffed cabbage is cooked through and the flavors meld, about 2 hours. Transfer baking dish to a cooling rack and serve cabbage rolls with sour cream.
SERVES 8–10
And we never used sauerkraut, instead there is a small amount of vinegar added to the tomato sauce.
I wonder what type of sauerkraut we should use. I'm sure that Romanian products are different from ours. Should we use the type found in bags in the refrigerated section? Should we rinse it well?
I'm going to try this, I always like variations on a recipe and this looks interesting. Will post a review after.
Regards, Cristina