Kasha-Stuffed Cabbage with Sweet and Savory Tomato Sauce

* Exported from MasterCook *

Kasha-Stuffed Cabbage with Sweet and Savory Tomato Sauce

Recipe By : Grains by Miriam Rubin
Serving Size : 4 Preparation Time :0:00
Categories : Kasha 2Sort

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- or more
2 large onions -- diced
1 tablespoon sugar
1/2 teaspoon dried thyme -- crumbled
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
2 garlic cloves -- minced
1 1/4 cups vegetable broth -- or
beef broth
1 large eggs
3/4 cup buckwheat groats (kasha) -- medium grain
12 ounces cabbage, leaves separated -- or medium-large
16 ounces no-salt-added whole tomatoes -- canned in puree
-- coarsely chopped
14 1/2 ounces stewed red ripe tomatoes -- canned
1/2 cup fresh orange juice
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
3 tablespoons fresh dill weed -- snipped
plus additional for garnish
Sour cream -- optional

Description: A meatless version of a classic dish. Cook a few extra cabbage
leaves in case some tear.

In a heavy large nonstick skillet, heat the oil over medium heat. Stir in
the onions. Sprinkle with the sugar, thyme, ginger, allspice, and cayenne.
Reduce the heat to medium-low and cook, stirring frequently, for about 25
minutes, or until the onions are very tender and light golden. Stir in the
garlic and cook for 30 seconds, or until fragrant. Transfer to a bowl,
cover, and set aside. Wash and dry the skillet.

In a small saucepan, bring the broth and 1/4 cup water to a boil over high
heat. Beat 1 egg in a small bowl. Stir in the kasha. Heat the skillet over
medium heat until it feels warm when you hold your hand above it. Add the
kasha mixture to the skillet and cook, stirring constantly and scraping the
bottom of the pan, for 2 to 4 minutes, or until the grains are dry and
separate and smell toasted. Stir in half the onions and the broth and
return to a boil. Reduce the heat to low, cover, and simmer for 25 minutes,
or until the kasha is tender and the liquid nearly absorbed. Transfer to a
bowl and let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the cabbage leaves 2 or 3 at a time, press them down into the water with a
wooden spoon and cook, uncovered, 2 to 3 minutes, or until pliable. Remove
with tongs to a colander; cool under cold running water, and place between
paper towels to drain well. Repeat with the remaining leaves.

Place the remaining onions in a heavy large nonreactive saucepan. Stir in
the tomatoes with the puree, the stewed tomatoes, orange juice, and tomato
paste and bring to a boil over medium-high heat. Reduce the heat to
medium-low and simmer, stirring frequently, for 15 minutes, or until the
flavors are blended and the sauce is thickened. Stir in 1/4 teaspoon salt
and 1/4 teaspoon pepper. Remove the saucepan from the heat.

Preheat the oven to 375F. Spread 1-1/2 cups sauce in a 13- by 9- by 2-inch
baking dish.

Add the egg substitute (or 2 eggs), 3 tablespoons dill, and the remaining
salt and pepper to the cooled kasha and mix well.

To roll the cabbage, pare the thick part of the core from the bottom of a
cabbage leaf and trim the end. Spoon a scant 1/4-cup kasha filling on the
lower half of the leaf and shape the filling into a thick sausage. Fold the
end of the leaf over the filling, fold over the sides, and roll up. Place,
seam side down, in the sauce in the ptcpared baking dish. Repeat with the
remaining leaves and filling.

Spoon the remaining sauce over the cabbage rolls and cover with foil. Bake
for 20 minutes. Uncover and bake for 20 minutes longer, or until the sauce
is thick and bubbly. Sprinkle the cabbage with the remaining 2 tablespoons
dill and serve with the sauce, sour creams and snipped dill, if desired.

Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry
Book (Series). Modified for lighter cooking by phannema@wizard.ucr.edu
MasterCook estimates 420 cals, 13.2 g fat, 27% CFF



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