The Best Parts of Stuffed Cabbage, Minus the Work

Classic stuffed cabbage recipes can take many forms, and none are easy. Whether it’s the sweet and sour cabbage rolls of my Eastern Eur...


Classic stuffed cabbage recipes can take many forms, and none are easy.

Whether it’s the sweet and sour cabbage rolls of my Eastern European ancestors or a meaty French stuffed cabbagethe traditional stuffed cabbages are works of love: dishes I’m delighted to encounter but rarely think of making myself.

Not so this recipe, which is a variation of a different order. Working minutes rather than hours, it’s a rustic riff that’s sharp and crunchy, deeply flavorful and maybe even a little sexy (for cabbage, that is).

The secret is in his simplified stuffing technique.

Standard recipes call for separating individual cabbage leaves, blanching them, rolling them around a filling, then cooking them again. Here, a tangy stuffing is massaged into the lacy crevices of a raw cabbage that has been quartered. Then the whole thing is roasted until the top burns, while the underside crumbles into something silky and sweet.

The filling, consisting of umami-rich anchovies and Parmesan cheese with chopped walnuts for the body, infuses every bite. But the relationship between cabbage and stuffing falls firmly on the side of cabbage. For avid vegetable fans like me, this is just the thing.

Once you master the basic method, the filling is easy to adapt. You can swap any other nut — or even cooked grains like rice or farro — for walnuts. Other grated or crumbly hard cheeses will work in place of Parmesan; feta is on my list to try.

As for the anchovies, those divisive little flavor bombs, they can be substituted with anything tangy and salty for the needed zing. Try chopped capers, olives, sun-dried tomatoes, or even a few tablespoons of canned tuna flakes.

Just be sure to be generous with the olive oil. It helps the cabbage wedges turn golden brown and carries the flavors of the filling so the cabbage leaves can absorb it well.

You can serve it as a relatively light, meatless main dish with noodles, rice or crusty bread. Or pair it with roast chicken or fish for a hearty side dish. While it’s best hot and crispy from the oven, it’s almost as good at room temperature or even cold from the fridge if you have any left over – making that easy dinner an even easier lunch the next day.

Recipe: Roasted cabbage with parmesan, walnuts and anchovies

Roasted or sautéed cabbage can usually be accompanied by white or red. But the added elements to this recipe – anchovies, walnuts and parmesan cheese – plead for a white with lively acidity. This category is often a default wine for zesty, umami-rich dishes because they are so versatile. The options are many. Italian whites like Etna Biancos from Sicily, Trebbiano from Abruzzos, pecorinos and verdicchios would be delicious. Many French whites would do, as well as village Chablis, Sancerre and other Sauvignon Blancs from the Loire. You can also try Sauvignon Blancs from elsewhere, as long as they are rather restrained. You can also drink a range of dry sparkling wines with this dish, as well as dry rosés. If you want a red, consider an inexpensive barbera or a juicy, refreshing país from Chile. ERIC ASIMOV

Source Link

COMMENTS

Name

Africa,957,Americas,4373,Art & Culture,16176,Arts,6814,Arts & Design,1919,Asia,3598,Automobile,571,Baseball,835,Basketball,681,Books,4228,Business,5704,Celebrity,2633,Cricket,648,Crime,158,Cryptocurrency,2164,Dance,715,Defense,836,Diplomatic Relations,2496,Economy,1393,Editorial,260,Education,1513,Elections,308,Energy & Environment,3190,Entertainment,23696,Environment,3969,Europe,4556,Faith & Religion,235,Family & Life,817,Fashion & Style,3669,Finance,21875,Food & Drink,4143,Football,1311,Games,97,Gossip,10289,Health & Fitness,4494,Health Care,967,Hockey,271,Home & Garden,920,Humour,994,Latin America,49,Lifestyle,18572,Media,527,Middle East,1757,Movies,2053,Music,2979,Opinion,4076,Other,13205,Other Sports,5483,Political News,11324,Political Protests,2324,Politics,18862,Real Estate,2304,Relationship,106,Retail,3116,Science,2974,Science & Tech,11188,Soccer,381,Space & Cosmos,449,Sports,13583,Technology,3796,Tennis,728,Theater,1970,Transportation,313,Travel,2852,TV,4023,US,1564,US Sports,1481,Video News,3531,War & Conflict,1069,Weird News,998,World,18213,
ltr
item
Newsrust - US Top News: The Best Parts of Stuffed Cabbage, Minus the Work
The Best Parts of Stuffed Cabbage, Minus the Work
https://static01.nyt.com/images/2022/03/30/dining/25Appe-promo/merlin_202627353_46e605bd-d594-4eeb-9abe-356d9c2fce73-facebookJumbo.jpg
Newsrust - US Top News
https://www.newsrust.com/2022/03/the-best-parts-of-stuffed-cabbage-minus.html
https://www.newsrust.com/
https://www.newsrust.com/
https://www.newsrust.com/2022/03/the-best-parts-of-stuffed-cabbage-minus.html
true
732247599994189300
UTF-8
Loaded All Posts Not found any posts VIEW ALL Readmore Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy Table of Content