Stuffed cabbage (or chard, or collards, or…)

Here is a recipe for stuffed chard (or cabbage) from the Shallowford Cookery. Submitted by our dear friend and customer, Esther G. This community book was published sometime in the 60’s and was edited by Marie Koury from Burlington, NC.

• 1 large head of cabbage (or about 24 leaves of chard)
• 1 pound of meat (I used GG mild pork sausage, cooked)
• 1 cup raw rice (I used short grain brown rice cooked al dente)
• 1 t. salt
• ¼ t. pepper
• 3 lemons
• Dash cinnamon
• 1 t. dried mint
• 1 clove garlic mashed
• 1 t. salt

 Method:

 Cut core from cabbage, put in large pot of boiling water and with fork, pull each leaf off as it becomes limp.  (For chard, steam leaves until limp, I steam several at a time).  For cabbage, trim hard center of each leaf, cut in half if leaves are large.  Put hard pieces and stems in bottom of large pot.  Mix meat, rice, 1 t. salt, ¼ t. pepper a little of the lemon juice, and a dash of cinnamon together.  (For chard, I sauté about ½ onion chopped fine, small clove of finely minced garlic and then add rice and sausage mixture).  For cabbage, Marie uses raw rice and meat.

Starting at stem end of each leaf, roll up like a cigar, working with the grain of cabbage or chard. Stack the rolls on top of each other, cover with a dish to keep rolls from unwrapping. Add water to almost cover then add lemon juice, garlic, salt and mint. Bring to boil and cook over medium heat for about 30 minutes (for chard). If using raw rice and meat, cook for about 55 minutes.   

 

Serves 6 as a main dish.