Cynthia's Kitchen - Cabbage
Here’s one for stuffed cabbage - a one dish meal.
Remove center core of cabbage. add cabbage to boiling water to cover and cook 2 - 3 minutes until leaves are bright green and tender. remove cabbage and remove outer leaves. Repeat until all leaves are cooked. Reserve a couple of big leaves. Reserve cooking water.
Melt butter over medium heat. Add - onions and garlic and sauté until soft. In a bowl mix 2 cups cooked rice with onion mixture and whatever else you’re going to use - peppers, pork, beef, garlic, sausage, chopped nuts, celery, etc. Add some salt and pepper. Add about 1/3 cup of filling to each cabbage leaf. Fold sides over filling and roll up.
Line a Dutch oven with reserved leaves. lay the stuffed leaves on top.
Mix some tomatoes with some of the cabbage cooking water in food processor and process,or chop very fine. Pour over stuffed cabbage. Simmer for an hour or so, adding more tomato if needed. Serve with sour cream or yogurt.
An easy cabbage sauté:
Melt butter or heat oil in fry pan. Add some chopped garlic and some chopped red pepper. Sauté a few minutes. Add shredded green cabbage and some salt and pepper. Cook until tender but not mushy, maybe 10 - 15 minutes. Experiment with herbs. Caraway is a good one. This takes just a few minutes and is delicious.