Agriculture Reference
In-Depth Information
Remove the outer leaves of the cabbage, choosing 12 of the largest. Blanch the leaves in
plenty of rapidly boiling salted water just until they soften, about 2 minutes. Immediately
remove them from the water and shock them in a bowl of ice water to stop the cooking.
Press them dry between paper towels. Cut away the thick white spine from the center of
each leaf and set the leaves aside.
Chop enough of the inner cabbage leaves to make 2 cups.
Heat the hazelnut oil in a large skillet over medium heat. When it is hot, add the mush-
rooms and curry powder and cook, stirring, until the mushrooms soften, about 5 minutes.
Season with 1/a teaspoon salt and Ya teaspoon pepper, or to taste, and set aside to cool
briefly.
Heat the oven to 325 degrees and grease a 9-by-13-inch glass baking dish with olive oil.
Spread one of the blanched cabbage leaves flat on a work surface with the outside of the
leaf facing down. Season it lightly with salt and pepper. Spoon about 3 tablespoons of the
cooked mush room mixture into the middle of the leaf and wrap the leaf around it to make
a little package. Place it seam side down in the baking dish. Repeat until you have 12 little
packages in the baking dish. Wipe out the skillet.
Heat the olive oil in the skillet. Add the onion and cook until softened, about 5 minutes.
Add the garlic, chopped cabbage and chicken broth and bring to a simmer. Cover and cook
until fragrant, about 20 minutes.
