Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food. The challenge this month requires Daring cooks to make a filling (meat or meatless, but must include rice) and roll it in grape leaves (or Swiss chard, kale, cabbage or some tough green).
I didn't even attempt to find the grape leaves because I am not a big fan of them. I thought about using collard or mustard greens and using fish or shrimp but time was running out and I just did STUFFED CABBAGE ROLLS!I am pleased with how they turned out. I made up the filling with some basic ingredients.
Ingredients for filling:
salt and pepper
Depending on how much you want to make, just eyeball the ingredients. I used 2:1 ration of meat:rice. Added spices and sauteed a lil onion and celery (add or omit what you like). Blanched the cabbage leaves. Remove the hearts and stuff them with the filling. Roll. Cover with boiling salted water and bake for 20-30 min or boil till the meat is done about 8 min.
Blanched Cabbage Leaves
Cute Cabbage Roll
Enjoy the Stuffed Cabbage Rolls!!