Cabbage Rolls – Cooking ‘Outside’ the Harvest Box

By | January 29, 2018

Having never made cabbage rolls growing up, I was excited to watch Adam demonstrate just how easy it was to do. As he says in the video, the smaller leaves are preferred and a little more manageable, but really you should do what you feel. As for the beets, though I've never made my own cabbage roll, I've certainly eaten my fair share. I've never really enjoyed the sweet, syrupy taste that comes to a tomato sauce when you add ketchup, so I found the simplicity of the beets really nice. Beets are naturally very sweet and I found they were a reliable substitute. Perhaps, using my German ancestry, I can claim beets could even be the future of cabbage rolls, but hey, you do you! Recipe is below

Cabbage Rolls

Cabbage – 1 head

Trails End Ground Beef – 1 lb

Onion fine dice – 1

Garlic sliced – 2 cloves

Salt & Pepper

Millet cooked – 1C

Quinoa cooked – 1C

 

Method:

Blanch cabbage in boiling water, the leaves will fall off, you may have to coax them a little with a fork,

Remove from water after about 30 seconds so they can cook slightly. Cool on paper towels and set aside.

Cook off the ground beef, onions and garlic in a frying pan, allow to cool slightly. Mix beef in with the grains and season with salt & pepper to taste.

Add 1-2tbsp of the filling to each cabbage leaf and roll them up while tucking the ends in. Place each roll

In a baking dish until all leaves have been filled. Top the rolls with the beet puree and bake in a 350F oven for approx 1hr.

 

Beet Puree

Beets – 1 share

Apple cider vinegar – 2tbsp

Salt – pinch

Water – 500ml

 

Peel and chop the beets, add all ingredients to a blender. Blitz until smooth.

Get help from Adam here: Cabbage Rolls - Cooking 'Outside' the Harvest Box

 

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