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Cabbage, Repollo

Cabbage is a major staple of Dominican cuisine. There are many dishes made from, or including cabbage. My mother's step-mother was Syrian/Lebanese/Dominican and my mother grew up eating wonderful middle-eastern dishes, which in turn she cooked for us.  We ate cabbage almost every day growing up in salads, boiled then served with butter and Parmesan, and stuffed rolls, one of my favorites. The recipe follows.

CABBAGE ROLLS

1 Large Cabbage (choose one that is not too tight)

STUFFING
3 lbs rice
1 lb ground beef
1 onion, chopped
1 green pepper, chopped
Cilantro to taste
5 Olives, chopped
2 cloves garlic, minced
2 eggs, beaten
Escabeche
1/2 cup milk
1/2 cup vinegar

Boil the whole cabbage, pulling the leaves apart as they start loosening up. Cook until they are soft enough to handle and roll, but not coked enough to rip easily.Mix milk and vinegar and set aside to curdle milk.Mix beef with all the stuffing ingredients. Stuff each cabbage leaf with stuffing and roll, not too tight, because rice will grow when cooked. Fasten with a toothpick. Prepare escabeche. Arrange cabbage rolls in escabeche skillet. Cover and cook until rice is fully cooked and rolls are tender.  Before serving, pour curdled milk over the rolls. Another variation of this is to get plain, unsweetened yogurt.

 

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