Microwaved Russian Stuffed Cabbage
serves 4
You won't need the entire head of cabbage for this dish, but you will need a cabbage of at least medium size, to yield large enough leaves to wrap around the stuffing.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 medium head of cabbage
3 1/2 cups of reserved mushroom kasha
1 cup reserved vegetables from sweet-and-sour brisket
2 cups reserved sauce from sweet-and-sour brisket
prep: 5 minutes
total: 25 minutes
microwave-safe pie plate
microwave
9 by 13-inch microwave-safe baking dish
plastic wrap
1. Remove any torn and wilted leaves from the cabbage. Cut out the stem. Place the cabbage on a microwave-safe pie plate, base down, and microwave at full power for 8 minutes. Cool for a few minutes and remove 8 perfect large leaves. Set aside.
2. Mix the reserved kasha with the reserved vegetables. Place about 1/4 cup of this filling in the center of a cabbage leaf. Fold the sides of the leaf over the filling and roll up, starting at the stem end, into a neat bundle. Place the stuffed cabbage, seam-side down, in a 9 by 13-inch microwave safe baking dish. Roll up the remaining cabbage leaves and pack snuggly into the baking dish.
3. Pour the sauce over top of the cabbage rolls and cover tightly with plastic wrap. Microwave at full power for 15 minutes until the cabbage is tender. Pierce the plastic and allow the rolls to sit for 5 minutes before serving.
