The best delicious Corn Bread-stuffed Cabbage With Mushroom-brandy Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread-stuffed Cabbage With Mushroom-brandy Sauce recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread-stuffed Cabbage With Mushroom-brandy Sauce.
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1 Simple Corn Bread
1 lg Head of cabbage
2 md Onions, minced
3 md Garlic cloves,minced
2 tb Butter
2 Celery stalks,minced
1/4 ts Salt
1/4 ts Celery seed
1/4 ts Ground ginger
1/2 ts Sage
1/2 ts Thyme
1/2 ts Tarragon
1/2 ts Basil
1/2 ts Dill
1/4 ts Allspice
1 ts Paprika
Freshly ground black pepper
1 tb Fresh lemon juice
1 Mushroom-Brandy Sauce
Make the corn bread.
Core the cabbage, and place it in a kettleful of simmering water, core-end
down. Cover and cook until the cabbage leaves pull off easily and are
supple enough to roll without breaking. (You might have to experiment with
one or two to determine when it is ready.) Then remove the head of cabbage,
drain well in a colander, and set aside.
In a heavy skillet, cook onions and garlic in butter over medium heat for
several minutes until the 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 the
celery is very tender and everything is definitely well mingled.
Meanwhile, transfer the corn bread to a large bowl. Use your hands to
crumble it completely.
Add the saute to the corn bread, scraping in every last bit.
Add the lemon juice, and mix thoroughly.
To assemble, break off the cabbage leaves one at a time. Place about 3
tablespoons of stuffing at the core end and roll toward the tip, tucking in
the sides. Arrange the cabbage rolls in a 9×13-inch baking pan in rows,
touching. This recipe will make about 16 rolls – enough to fit very snugly
into the pan. Preheat oven to 350#161#F. Meanwhile, make the sauce.
Ladle half the sauce over the rolls. Cover the pan with foil and bake for
about 40 minutes, or until the rolls are heated through and the sauce is
bubbly.
Ladle a small amount of extra suace onto each serving. Serve hot.
The corn bread can be made as much as four or five days ahead. The stuffing
an be assembled and the cabbage leaves cooked a day or two ahead. Leftovers
reheat well, although the cabbage does get softer. If you are serving it as
a leftover, consider making a small batch of fresh sauce to liven it up.
REG shared by Kelly T. McNamara, Cleveland, OH, USA.
Notes: The corn bread stuffing is abundantly seasoned with many different
herbs and spices, mostly savory, but with a few touches of sweet. Then it
gets wrapped in tender cabbage leaves, bathed in Mushroom-Brandy Sauce and
baked.
Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu.
Per serving (excluding unknown items): 80 Calories; 4g Fat (43% calories
from fat); 2g Protein; 10g Carbohydrate; 10mg Cholesterol; 344mg Sodium
Yields
6 Servings
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