Stuffed Napa Cabbage Braised In Tomato Sauce Recipes

PICKLED NAPA CABBAGE

Steps:

• In a large heatproof bowl, combine cabbage, cucumber, and onion.
• In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
• Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.

SWEET AND SOUR BRAISED PORK STUFFED NAPA CABBAGE ROLLS

Steps:

• Place cabbage in salted boiling water for 8 minutes with lemon juice.
• Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
• Heat a large sauté pan with olive oil over medium heat.
• Place onions in pan and sweat for 7 minutes.
• Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté.
• Add garlic puree and cook till garlic is caramelized.
• Now add Teriyaki sauce and reduce till mixture has reduced.
• Drain off excess liquid and cool mixture at room temperature.
• Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
• Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
• The Sauce.
• Pulse tomatoes with the liquid in a blender for 20 seconds.
• Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
• Place cabbage rolls in a baking dish and cover with liquid by two thirds.
• Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
• Serve in a bowl and drizzle sauce over cabbage.

BRAISED STUFFED CABBAGE ROLLS

Steps:

• To make the stuffing: Pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated.
• Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata. You should have about 2 cups total.
• Pour the 3 tablespoons of olive oil into the heavy pan, and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes. Season with 1 teaspoon salt, and pour in the white wine. Bring to a boil, and cook until the wine has evaporated completely. Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
• Meanwhile, preheat the oven to 375°. Fill the big pot with water, and bring to a boil.
• When the meat has cooled, squeeze the milk from the soaked bread (catch it in the bowl, and use it for another purpose). Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
• To prepare the cabbage: Pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4 inch wide.
• Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes. Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
• Return the big sauté pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat. Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes. Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower the heat and simmer the sauce for 10 minutes or so, to blend the flavors.
• As the sauce simmers, make the cabbage rolls. Lay out each softened leaf with its shaved rib side down. Take about 1/3 cup of stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
• When all the polpette are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
• Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.