Sweet and Sour Stuffed Cabbage

This version of stuffed cabbage has Jewish American roots, but the addition of pork is far from Kosher. You may adjust the ingredients to suit your needs, but this is my favorite combination of meat filling.
Also not traditional, I like the little kick of Hungarian Hot Wax Peppers in the sauce. If they are unavailable, Serrano chiles are an acceptable substitute.

INGREDIENTS:
-for the cabbage leaves and rice
1 large head cabbage,cored
4 quarts water
1 tablespoon salt
1/2 cup long grain rice
-for the onion mixture
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cups sweet onions,finely chopped
1 cup center cabbage leaves,reserved from the blanched cabbage,finely chopped
1 small carrot,shredded,then finely chopped
1 teaspoon fresh thyme,chopped
6 medium cloves garlic,minced or put through a garlic press
2 teaspoons grated ginger
-for the tomato sauce
1/2 teaspoon Sweet Hungarian Paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 Hungarian Hot Wax Pepper or Serrano chile, seeded, stemmed and minced
1/4 cup red wine
2- 35 oz cans Tuttorosso Brand Crushed Tomatoes in thick puree
1/4 cup red wine vinegar
1/3 cup light brown sugar
1/2 cup golden raisins
1 1/2 teaspoons Kosher or Sea Salt
1/2 teaspoon fresh ground black pepper
-for the meat filling
1 pound lean ground beef
1 pound ground pork
1/2 cup reserved par-cooked rice
3/4 cup reserved onion mixture
3/4 cup reserved tomato sauce
1/2 cup unseasoned breadcrumbs or panko
1/2 cup grated parmesan
1/2 cup fresh chopped flat leaf parsley
1 teaspoon table salt
1/4 teaspoon fresh ground black pepper
2 eggs,lightly beaten

METHOD:

Bring 4 quarts of water to a boil in a large Dutch Oven.Add salt and cored cabbage,cut side down.
With kitchen tongs,remove outer leaves as they become loosened from the head and remove them to a paper towel lined sheet pan.Pat dry with extra paper towels.
Do not throw out cabbage boiling water.
Reserve small center leaves of cabbage and finely chop enough to equal 1 measured cup.
Return cabbage water to a boil and add 1/2 cup rice.Cook 5 minutes and drain into a fine mesh strainer set over sink.Transfer rice to a large bowl to cool for later use.

Wipe out Dutch Oven.Add 2 tablespoons olive oil and 1 tablespoon unsalted butter to now empty Dutch Oven and heat on medium setting until oil is just shimmering and butter stops foaming.
Add onion,reserved chopped cabbage and carrot.Sauté until softened but not browned,about 5 minutes.
Add thyme,garlic and fresh ginger and cook,stirring constantly for 30 seconds.
Remove 3/4 cup of the onion mixture and add to the bowl with the cooked rice.
Add paprika,ground cinnamon,ground ginger,red pepper flakes and minced Serrano Pepper to remaining onion mixture in Dutch Oven and sauté 1 minute.Add red wine to deglaze and cook until all of liquid is evaporated,about 5 minutes
Add crushed tomatoes,red wine vinegar,brown sugar,golden raisins,salt and pepper and bring to a boil over medium high heat.Reduce heat to a simmer and cook uncovered for 30 minutes to thicken and allow flavors to meld.Remove from heat,cool slightly.
Remove 3/4 cup sauce and add to bowl with rice-onion mixture.

Preheat oven to 350 degrees with oven rack on lower middle position.
Add ground beef,ground pork,breadcrumbs (or panko),parmesan,parsley,salt, pepper and eggs to the rice mixture in bowl.Mix until well combined.
Lay each cabbage leaf flat and remove the hard triangular rib from each leaf.Top the bottom half of each leaf with 1/3 to 1/2 cup meat mixture,depending on size of the leaf.Tuck in bottom and sides around meat mixture and roll up to seal meat inside.Submerge each roll,seal side down in prepared tomato sauce in dutch oven.Repeat with remaining leaves until all meat mixture is used,about 12-14 cabbage rolls total.Cover dutch oven and bake in preheated oven for 60 to 75 minutes or until center of cabbage rolls register 170 degrees on an instant read thermometer.
Serve hot with sauce spooned over cabbage rolls served with a side of mashed potatoes if desired.

Meatless Salisbury Steak

yield: 6 servings

Adapted from an Oatmeal Mushroom Steak recipe published in the 1960's cookbook "An Apple a Day". You may substitute the gravy recipe with 3 cups of your favorite brand of prepared mushroom gravy to save time ,but the homemade gravy really makes this dish. 

"Better Than Bouillon"; my favourite brand soup base, is widely available at most supermarket chains.It is produced in several flavors, far better tasting than dry bouillon and is the best value per serving.

ingredients:

2 1/4 cups old fashioned organic oatmeal

1/2 cup ground walnuts,lightly toasted
1/2 teaspoon sweet Hungarian paprika

3/4 teaspoon Kosher or course sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons avocado oil

1 medium onion,finely chopped (@1 cup) 

1 8oz. package button or crimini mushrooms,minced by hand or in a food processor

1/2 teaspoon dry rubbed sage
1 teaspoon fresh thyme,chopped or 1/4 teaspoon dry thyme leaves

1/4 teaspoon crushed red pepper flakes

1/4 cup dry sherry

1/2 cup very hot water

1 teaspoon "Better than Bouillon" Mushroom or Vegetarian Broth Concentrate
1 teaspoon low sodium soy sauce
4 large eggs

1 cup vegetable oil for frying 

3 cups Mushroom Gravy (recipe follows) or 3 cups of your favourite prepared brand 

Combine oats,toasted ground walnuts,paprika,sea salt and fresh ground black pepper together in a large bowl.

Heat avocado oil in a 12 inch skillet over medium heat until shimmering.

Add onions and mushrooms to skillet and sauté until onions are softened and mushrooms are lightly browned,about 10 minutes.Add sage,thyme and red pepper flakes.Cook 30 seconds.

Deglaze pan with sherry and cook until evaporated.

Add onion-mushroom mixture to the bowl with the oat mixture and toss through to combine.

In a 2 cup bowl or measuring cup,bring 1/2 cup water to a boil in the microwave.Dissolve mushroom or vegetable concentrate into hot water.Cool liquid to room temperature,add soy sauce and whisk in eggs until combined.Add to bowl with the oat mixture.

Work oat mixture with clean hands until all ingredients are thoroughly incorporated.

Cover with plastic wrap and allow to sit 45 minutes.

Using a 1/4 cup measure,form oat mixture into 12 equally sized oval shaped patties and transfer to a parchment or wax paper lined baking sheet.Cover with plastic wrap and refrigerate 30 minutes.

Heat vegatble oil in a 12 inch cast iron skillet or dutch oven until just smoking (350 degrees).

Carefully slide a large metal spatula under each chilled patty and slip into hot oil, 6 at a time.

Cook until bottoms are golden brown,about 3 minutes.Carefully flip and cook until second side is golden brown,about 2 minutes.

Remove browned mock steak patties to a paper towel lined plate and pat dry of excess oil.

Repeat with the remaining 6 patties.

Position oven rack in middle setting and preheat to 350 degrees.

Ladle 1/3 of prepared mushroom gravy into a 9x13 inch clear pyrex baking dish.

Top with mock steak patties and cover with remaining gravy.

Cover with aluminum foil and bake 25 minutes.Remove foil and continue to bake 10 more minutes.

Serve mock steaks,2 per serving with mashed potatoes or rice,spooning remaining gravy in baking dish over each serving.

Mushroom Gravy

ingredients:

1small carrot,peeled and chopped in to rough 1/2 inch pieces (about 1/2 cup)
1 rib celery,chopped into rough 1/2 inch pieces(about 1/2 cup)
1 small onion,chopped into rough 1/2 inch pieces(about 3/4 cup)
3 tablespoons avocado oil,divided use
1/4 cup dry sherry
1/4 cup all purpose flour
4 cups low sodium mushroom or vegetable stock
(or 4 cups hot water mixed with 4 teaspoons "Better Than Bouillon" Mushroom or Vegetable Base)

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dry rubbed sage

5 whole black peppercorns
8 oz. button or crimini mushrooms,sliced 1/4 inch thick

salt and freshly ground black pepper to taste

In a food processor,pulse carrot celery and onion until they are broken down into 1/8th inch pieces,

about 5 -1 second pulses.

Heat 2 tablespoons of the oil in a 12 inch heavy-bottomed skillet over medium high heat;when oil is shimmering add vegetables and cook, stirring frequently, until softened and well browned,about 7 minutes.

Add sherry and cook until all liquid is evaporated.

Reduce heat to medium;stir in flour and cook, stirring constantly until well browned and fragrant,about 5 minutes.

Whisking constantly,add broth and bring to a boil.

Reduce heat to medium low and add bay leaf,thyme,sage and peppercorns.

Simmer stirring occasionally until thickened and reduced to about 3 cups,15-20 minutes.

Strain gravy through a fine mesh strainer into bowl or a clean saucepan,pressing on solids to extract as much liquid as possible;discard solids.
Wipe skillet clean and heat remaining 1 tablespoon oil over medium heat.
When foaming subsides,add sliced mushrooms in a single layer and cook until golden brown on the bottom.
Flip mushrooms and brown on the other side being careful to keep them in a single layer for even browning.
Turn off heat and stir gravy into mushroom pan to deglaze,scraping browned bits up with a wooden spoon.

Adjust seasonings with salt and pepper;set aside while you prepare the mock steaks.