Stuffed Cabbage Provencale
|Savory cabbage||1 Large, chilled|
|Vegetable oil/Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Fresh whole wheat bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Roasted buckwheat groats||1⁄2 Cup (8 tbs) (kasha)|
|Raw wheat germ||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
Wash and trim cabbage; remove several outer leaves, chop, and reserve.
Steam cabbage over medium heat for 15 to 20 minutes or until leaves are pliable.
Remove cabbage (reserving steaming liquid); place stem side down in the center of a large piece of cheesecloth.
Carefully separate leaves until core is visible.
Cut out core and chop.
Saute onion, garlic, and the chopped outer leaves and core of the cabbage in oil in a large frying pan over medium heat until onion is soft.
Turn off heat.
Meanwhile, moisten bread crumbs with milk.
Add crumbs, parsley, buckwheat groats, and wheat germ to onion mixture.
Stir well and when pan is fairly cool, season to taste, and add egg.
Place half of the buckwheat mixture in the center of the cabbage; distribute the rest in layers, with cabbage leaves as top layer.
Reshape cabbage; brush well with olive oil.
Bring cheesecloth up around cabbage and tie on top so that the cabbage holds its shape.
Place cabbage in a lightly oiled deep baking dish with a tight-fitting cover (or use aluminum foil).
Pour hot vegetable sauce over cabbage.
Cabbage can be refrigerated at this point to be baked later or bake immediately covered in a 375° oven for 1 hour (longer if the dish has been refrigerated).
Remove cover and baste cabbage; bake for 20 minutes more or until tender.
Remove cheesecloth before serving, spoon Vegetable Sauce over cabbage.