Thursday, June 24, 2010

Recipe of the Week: Charlie's (Grandfather's) Cabbage Rolls

When I first moved to Portland back in 1997, I took a second job on the weekends as a receptionist at a hair salon. Charlie was the owner and one of the nicest people I've ever met. The job was easy and it gave me the social outlet (and moola) that I was really needing.

Charlie loves to cook - he cans the best green beans and spicy pickles and one day he jotted down on a piece of paper the recipe for his grandfather's cabbage rolls.

These are simply...heaven on earth!


Charlie's Cabbage Rolls

1 large head green cabbage
1/2 pound ground sausage
1/2 pound ground beef
1 small onion, minced fine
3/4 cup white rice, uncooked
1 24oz can diced tomatoes
1/2 cup white wine (you could also use broth or water)
1 cup heavy cream
4-6 medium Yukon gold potatoes, unpeeled and sliced in half
1/2 stick butter
2 tablespoons sour cream

Cut bottom of cabbage so it sets flat; Place the head of cabbage is a steamer or in a large pot with just enough water to cover the cabbage about half way and bring to a boil. Cook for a few minutes until the outer leaves become translucent. Carefully peel back a few outer leaves - then repeat process until the whole head is cooked and the leaves are removed and set aside to cool.

Preheat oven to 325; PAM 9x13 baking dish. In a pot of boiling water, place Yukon gold potatoes sliced in half and cook until tender, about 15-18 minutes then drain. Add butter and sour cream and mash potatoes by hand.

Mix together the sausage, beef, onion and rice. Season with salt and pepper.

Once the cabbage has cooked and is cooled enough to handle, stuff each leaf with a heaping tablespoon of the meat mixture. Roll the leaves (like a burrito) and place in baking dish. Cover with tomatoes, then add wine and wrap tightly in aluminum foil and place in oven. Bake for 50-60 minutes; remove dish from oven and slowly pour cream over rolls. Place back into oven for 5-7 minutes, uncovered.

Serve on top of a heaping scoop of mashed potatoes, one cabbage roll and about 2 tablespoons of the yummy tomato-cream sauce.

Recipe courtesy of Charlie - overall nice guy, hairdresser, farmer and friend.
Cabbage roll image courtesy of Google Images