Corn Bread Stuffed Cabbage

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Corn Bread Stuffed Cabbage

 

Stuffed Cabbage:

1 large head green cabbage

2 medium-size onions, minced

3 medium-size cloves garlic, minced

2 tbsps. margarine (or butter)

2 stalks celery, minced

1/2 tsp. salt

1/2 tsp. celery seed

1 tsp. ground ginger

1/2 tsp. dried sage

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

2 tsps. dried basil

2 tsps. dried dill

1/4 tsp. allspice

1 tsp. paprika

Generous amount of freshly ground black pepper

2 1/2 to 3 cups crumbled corn bread

1 tbsp. fresh lemon juice

 

Sauce:

1 1/2 cups soy milk (you can use low-fat milk for dairy meals)

1 pound fresh mushrooms, cleaned and thinly sliced

3 tbsps. margarine or butter

3 tbsps. brandy or dry sherry

3 tbsps. unbleached white flour

1/4 tsp. salt

black pepper

 

Core cabbage and place it in a soup pot full of simmering water, core end down.

Cover and cook until cabbage leaves pull off easily and are supple enough to

roll without breaking. Then remove head of cabbage, drain well in a colander and

set aside.

In a heavy skillet, cook onions and garlic in margarine over medium heat for

several minutes until onions become translucent.

Add celery, salt and all seasonings except lemon juice. Cover and cook over

medium-low heat, stirring intermittently for 10 to 15 minutes, or until celery

is very tender and everything is well mingled.

Meanwhile, transfer corn bread to a large bowl. Add the saute mixture to corn

bread. Add lemon juice and mix thoroughly. To assemble, break off cabbage leaves

one at a time. Place about 3 tbsps. of stuffing at the core end and roll toward

the tip, tucking in the sides. Arrange cabbage rolls in a 9 by 13-inch baking

pan in rows, touching. Preheat oven to 350 degrees and then make sauce.

For sauce, heat milk just to boiling point. Remove from heat and set aside.

In a large, heavy skillet, saute mushrooms in butter or margarine over medium

heat for about 5 minutes, stirring occasionally. Add brandy or sherry and

continue to cook for about 5 more minutes.

Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk.

Keep whisking and cooking another 5 minutes. Be sure the heat is not too high.

Stir in hot milk. Cook over low heat, stirring intermittently until smooth and

thickened, about 8 minutes. Season with salt and pepper, and remove from heat.

Ladle half the sauce over the rolls. Cover pan with foil and bake for about 40

minutes, or until rolls are heated through and sauce is bubbly. Ladle extra

sauce onto each serving. Serve hot.

Makes 16 rolls.