Thursday, May 28, 2009
Ronny's Cabbage Rolls
I'm sure everyone has their version of cabbage rolls, it's such a universally popular dish. My mom had her own version which came with some kind of a tomato sauce and I loved it as a kid. Anyway I thought I'd share Ronny's version with you which uses agave syrup, soy sauce and long grain rice - which is a somewhat 'leaner' version of this age old dish. The combination of agave syrup, soy sauce and butter in his sauce (did I ever mention that Ronny puts soy sauce in a lot of things?) were a perfect match for the cabbage rolls and although I didn't have much of an appetite when dinner started, I think I ate six of them! He served his cabbage rolls with what he calls 'garlic mash', which is mashed potatoes spiked with crushed garlic.
Ronny's Cabbage Rolls
Ingredients for the Cabbage Rolls
3 dl Long Grain Rice
4oog Ground Beef
1.5 dl Whole Milk
4 Tbsp Agave Syrup
50 g Butter
Ingredients for the 'Garlic Mash'
4 Big Potatoes
Whole Milk (enough to give the mashed potatoes a soft consistency)
8 Tbsp Cream
1 Medium Garlic Clove
Ingredients for the Sauce
Juices from the Cooked Cabbage Rolls (as much as you can get)
Step 1: Boil water in a big pot (big enough so that an entire head of cabbage can fit in it). Put salt in it when it comes to a boil.
Step 2: Core the cabbage and immerse in the boiling water, with the gaping hole facing-up for a few minutes until the leaves start falling off and remove them one by one on another plate with a cloth to dry.
Step 3: Cut off the hard parts of the cabbage (to make wrapping easier).
Step 4: Preheat the oven to 200 C.
Step 5: Mix cooked long grain rice with the ground beef, milk, the egg and some salt and black pepper.
Step 6: Wrap this mixture with the cabbage leaves and put them inside 2 buttered casserole pans.
Step 7: Drizzle agave syrup evenly over the cabbage rolls and put bits of butter on top of them. Bake for 30-35 minutes.
Step 8: While the cabbage rolls are cooking in the oven, make your mashed potatoes the way you usually make them, and then mix in one crushed garlic clove, milk, cream, butter, salt and pepper.
Step 9: When the cabbage rolls are ready, use the juices in the casserole dishes to make a sauce.
Step 10: In a sauce pan, simmer the juices with a bit of cream, milk and a dash of soy sauce.
After I wrote that this was a 'leaner' version of cabbage rolls some of you might be thinking: cream and butter?! Well, what did you think? It's cabbage rolls - so there's a limit to how 'lean' it can really be, right? Let's just say Ronny's version uses cream and butter in a restrained way and lets the combination of the sweetness of the agave syrup, soy sauce and butter dominate.