|Chestnut Stuffed Cabbage Rolls|
A few times per week I prepare a meatless meal ... I made these 'Chestnut Stuffed Cabbage Rolls' for Thanksgiving Dinner and they were filling and delicious!
I grow two varieties of early cabbage; Tiara and Taiwan. Both are very tender yet crunchy. They are an incredible addition to stir fries, salads and soups. Their tender leaves were perfect to make this meatless cabbage roll recipe.
If you give this recipe a try, please let me know in the 'Comment' section below...
CHESTNUT STUFFED CABBAGE ROLLS Yield: 16-18 cabbage rolls
6 oz. roasted, peeled and cooled chestnuts (*see directions below)
⅓ cup small diced parsnips
½ cup small diced carrots
1 small early or savoy cabbage
½ yellow onion
1 tsp. avocado oil
2 oz. white wine
½ tsp. sea salt
½ tsp. poultry seasoning
¼ tsp. coarse black pepper
1 Tbsp. white wine
¼ cup vegetable stock
For the cabbage roll filling; Peel parsnip and carrot, small dice and steam 20 minutes. Steam the whole cabbage 20 minutes. Peel onion and finely dice. Sweat onion in a pan with avocado oil. Add chestnuts, cook a few minutes. Add carrot and parsnip, reduce heat and cook 2-3 minutes.
Deglaze pan with wine and season with salt, pepper and poultry seasoning. Separate and set aside 16-18 whole cabbage leaves and enough to cover both the top and bottom in the baking dish. To a food processor; purée the chestnut/carrot mixture and the rest of the cabbage. Use a #30 scoop (a generous 2 Tbsp.) to divide the mixture into 16-18 balls. Place a ball in the middle of each leaf. Fold sides over and roll up.
Place rolls in an ovenproof dish lined with cabbage leaves, cover with cabbage leaves. Pour over 1 Tbsp. wine and ¼ to ⅓ cup of stock and bake at 350°F until warmed through.
Until next time ... Bon Appétit