Another delicious recipe with no photos of said recipe. I’ve been making this so often lately that I could do it in my sleep. Delicious! And it freezes superbly. The recipe is very loosely based on one in The Olive and the Caper, a whimsical Greek cookbook by Susanna Hoffman. I originally made this with cabbage as called for in the recipe.
But then I started experimenting using other greens because I had so darn many from my CSA. Hey – using other greens is easier and tastier!!! Making cabbage rolls is a lot of work because you need to preboil the cabbage somewhat to unfurl it. Eliminate that step, eliminate half the work! So far I have made this with Swiss Chard, Dinosaur Kale, Collards (you do have to parboil collards for about 5 minutes), Romaine Lettuce (outer leaves), Beet greens, Kohlrabi greens and Eggplant.
Macedonian “Cabbage” Rolls
- All the leaves you’re trying to get rid of, washed but not cooked
- 1 lb/500 g ground meat (pork, beef, veal, whatever)
- 1 cup/250 ml uncooked short-grain white rice
- 1 onion, chopped (or green onions from your CSA)
- 2 eggs, lightly beaten
- 1/2 cup/125 ml chopped parsley
- 1/2 cup/125 ml chopped dill
- 1 tsp/5 ml caraway seeds
- 2 tsp salt
Mix meat, rice, onion, eggs, parsley, dill, caraway, and salt together in a bowl. Place a leaf on the counter, plop on some meat mixture and roll the thing up. Stick it in a casserole dish. Keep going until all the meat and leaves are used up. You can put a little bit of meat in each or a whole bunch. You can make some big and some small and still cook them together.
The hardest part about this recipe is figuring out which vessel is the right size to hold all the rolls crammed together tightly yet still in a single layer. Dot top with a little butter and cover with any extra leaves you may have. Add water to almost cover. Cook over medium-high heat until water is boiling, then turn heat very low and simmer for 1 1/2 hours. Or whatever, you can’t overcook this.
You now have lots of time to make the sauce! Believe me, you want to make this sauce!
- 1 cup stock, (beef, chicken, fish, vegetable, whatever)
- 6 egg yolks
- 1/4 cup/60 ml lemon juice
Heat stock in a non-reactive pan until very hot but not boiling. Remove from heat. Beat egg yolks in a bowl. Whisk in lemon juice. Very slowly, whisk in hot stock. Pour mixture back into stock pan and cook, whisking gently, over very low heat. In about 8-10 minutes, it will have thickened into a gorgeous silken sauce. Quickly remove from heat and season to taste with salt.
When the rolls are ready, spread the entire batch of sauce over the top of the casserole. Serve immediately. Or whatever.