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 Tbsp 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 tsp dried basil

2 tsp 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 Tbsp margarine or butter

3 Tbsp brandy or dry sherry

3 Tbsp 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 10-15 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 Tbsp 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.