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![]() ![]() ![]() ![]() Makes 8 servings Ingredients: 1 large head Savoy cabbage (about 2 pounds) 1 1/2 cups arborio rice 4 tablespoons extra virgin olive oil 2 bay leaves 1 medium onion, chopped fine, (about 1 cup) 1 large red bell pepper, cored, seeded and diced (about 1 cup) 1 cup chopped cleaned leek whites 1 cup chopped trimmed scallions (green and white parts) 4 cups shredded fresh spinach, washed well and drained 2 cups fresh corn kernels (from about 2 ears corn) Salt Freshly ground black pepper 3 tablespoons unsalted butter, at room temperature 2 large eggs, beaten 1/3 cup minced Italian parsley 2 cups freshly grated Parmigiano-Reggiano cheese 1 cup Vegetable Stock or packaged vegetable broth, or as needed Directions: Choose a pot large enough to comfortably hold the cabbage and fill it half way with water. Bring to a boil. With a paring knife, cut out the core from the cabbage. Whack the cabbage core side down against the table a few times to loosen the leaves. Immerse the cabbage in the boiling water and place a heat proof plate or small heavy saucepan that fits into the pot over the cabbage to keep it submerged while cooking. Cook until the outer leaves are softened, about 10 minutes. Place a colander inside a large bowl and remove the cabbage to the colander using a sturdy kitchen fork. Place the colander and bowl under cold running water until the cabbage is cool enough to handle. Drain the cabbage thoroughly. Meanwhile, bring 6 cups of salted water to a boil in a 3-quart pot. Add the arborio rice, 1 tablespoon of the olive oil and the bay leaves. Reduce the heat to simmering, cover the pot and cook the rice until al dente-- tender but firm-- about 12 minutes. Drain the rice thoroughly and set aside to cool. In a large skillet, heat the remaining 3 tablespoons of the oil over medium heat. Add the onion and cook until softened, about two minutes. Add the red pepper and cook until the onion is translucent, about 4 minutes. Add the leeks and scallions, season lightly with salt and pepper and cook until the leeks are wilted, about 4 minutes. Stir in the corn and saute' just until softened, about 2 minutes. Add the spinach and stir just until wilted, about 1 minute. Transfer the vegetable mixture to a bowl. Stir in the cooked and drained rice, season with salt and pepper and cool completely. Carefully peel off 16 whole leaves from the outer layers of the cabbage, reserving the rest of the cabbage for another use. Cut out the thick, bottom part of each leaf's stem and drain the leaves on paper towels. Heat the oven to 375 degrees Fahrenheit. Using about a tablespoon of the softened butter, grease a 9- by 12-inch baking dish. Stir the eggs and parsley and 1 cup of the cheese into the rice mixture. Divide the rice mixture into 16 equal portions and roll each into a cylinder about 2 1/2 inches long. Place a cylinder of stuffing at the bottom of the leaf, perpendicular to the stem. Fold both sides of the leaf over the stuffing and roll into a neat and compact roll. Place the roll, seam side down, in the prepared baking dish. Repeat with the remaining filling and leaves. Pour the vegetable stock into the dish and dot the tops of the cabbage rolls with the remaining butter. Sprinkle the cabbages with the grated cheese and cover the dish with aluminum foil. Bake 40 minutes. Remove the aluminum foil and bake until golden brown, about 15 minutes. Let stand 10 minutes before serving. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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