Of Cabbage Rolls and Kings

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

The time has come to talk of cabbages and kings. But when one is adrift on the open ocean, those cabbages might just conjure up images of flotation devices, particularly if they have been molded into rolls. These savory Stuffed Cabbage Rolls (and their tangy, homemade mustard) might not work as proper life preservers, but they will make a splash at any dinner party—oceanside or otherwise.

Ingredients

• ¼ cup yellow mustard seeds
• ¼ cup brown mustard seeds
• ½ cup sparkling apple cider
• 1 ¼ cups white vinegar
• 1 tablespoon mixed peppercorns
• 2 teaspoons salt
• 1 teaspoon dried marjoram
• ⅓ cup olive oil
• 1 large head purple cabbage
• 1 tablespoon olive oil
• 1 large carrot, diced
• 1 medium yellow onion, diced
• 2 pounds ground beef
• 1 cup breadcrumbs
• 2 teaspoons salt
• Freshly ground black pepper
• 1 egg
• 1 cup beef broth
• 1 tablespoon unsalted butter
• 1 shallot, finely minced
• ¼ cup heavy whipping cream
• ½ cup Homemade Mustard or good-quality stone ground mustard

Directions

1. To make the mustard: In a nonreactive container with a tight-fitting lid, add the yellow and brown mustard seeds, apple cider, and vinegar.
2. Seal and let sit at room temperature for 48 hours; check the contents occasionally, and cover with more cider, if necessary.
3. Transfer the seeds and liquid to the bowl of a food processor fitted with a blade attachment, and process for 1 minute.
4. Add the peppercorns, salt, marjoram, and olive oil, and process for an additional 3 to 4 minutes until creamy.
5. Some whole seeds are okay to keep in the mixture.
6. Store in an airtight container for at least 1 week, to let the flavors meld.
7. The mustard will keep for up to 1 month.
8. To make the stuffed cabbage rolls: Preheat the oven to 350°F.
9. Bring a large pot of water to boil.
10. Cut the core out of the cabbage, and submerge it in the boiling water for 10 minutes.
11. Strain, and set aside to cool.
12. In a small sauté pan over medium-high heat, heat the olive oil; sauté the carrot and onion for 3 to 5 minutes until the onion is translucent.
13. Remove the contents from heat and set aside.
14. In a large bowl, combine the beef, breadcrumbs, salt, black pepper (to taste), cooked vegetables, and egg.
15. Stir until well combined.
16. Peel off the layers of cabbage leaves, setting aside any especially torn leaves.
17. You should have ten to twelve untorn leaves.
18. Using a paring knife, cut off the triangular hard rib at the base of each leaf so that you can roll the leaves easily.
19. Scoop ¼ cup of the filling into each cabbage leaf, toward the bottom third.
20. Fold over the sides and then the bottom, covering the meat, and then roll forward to close.
21. Place the cabbage rolls seam side down in a large baking dish, and add the beef broth to the bottom.
22. Cover the cabbage rolls with the reserved cabbage leaves, and seal the pan with foil.
23. Bake for about 1 ½ hours or until the internal temperature reads 160°F.
24. To make the mustard sauce: In a small skillet, melt the butter and sauté the shallot for 1 to 2 minutes, until translucent.
25. Add the cream and mustard, and stir until it just comes together.
26. Serve the sauce warm with the cabbage rolls.

Yield: 6 servings and 2 ½ cups mustard