Stuffed Cabbage Rolls and 10-Grain Garlic Flaxseed Bread

by Michelle on January 5, 2011

I wanted to make something different for dinner. Something I had never made before but something that was a little involved but not too much. I decided to make Cabbage Rolls which we call Pigs in the Blanket. So I called the Queen of Comfort Food, my Mom! As my Mom was running down the ingredients for her Cabbage Rolls, I was so surprised when she said to add some Dill. DILL???? I don’t ever remember my Mom using Dill! But when I questioned it, she said “Oh yes, I use a lot of dill.” Hmmmm…no wonder my cooking doesn’t taste like my Mom’s. I’ve been making it all wrong!

Poor Dill, I hardly ever use it and it’s such a pretty herb with its super fine, fluffy fern-like leaves and gorgeous shade of green. If you snipe the end of the stems and then put it in a small vase or jar filled with water, it will keep for a long time in the refrigerator. Besides adding a very distinctive flavor and bouquet to any dish, Dill is an antibacterial and an excellent source of calcium, manganese and iron. And I hope everyone knows how important calcium and iron is to the female diet!

When I initially minced the dill, I only minced enough for about a tsp or so. I added it to the ground beef and tasted it. OMG…it was delicious! So I minced up some more dill and added it and then minced some more. Ground beef will never be the same again!

With the Stuffed Cabbage Rolls, I served Garlic Flaxseed Bread and we thoroughly enjoyed it. As the bread baked my entire house smelled of garlic. But once the loaves were cooled, the garlic was pleasantly mild. I am on a crusade to clean out my pantry and I have so many varieties of flour, two cups of this and four cups of that and it all needs to be used up and soon. So I substituted 10-Grain Flour for the Whole Wheat Flour. Honestly, I like 10-Grain Flour much better then Whole Wheat but it’s not easy to find and rather expensive. Probably once my supply of 10-Grain is gone, I won’t be replacing it any time soon!

Pigs in the Blanket (Cabbage Rolls)
Recipe adapted from my Mom

1 lb ground beef (I used ground chuck)
1 – 1 1/2 c. rice, cooked
4-5 Green Onions, chopped
1-15 oz can of Tomato Sauce
Head of Cabbage
1 Egg
1/2 c. chili sauce
1-2 TBL fresh Dill, minced
1 tsp fresh Marjoram
1 tsp fresh Thyme
Salt and freshly ground Black Pepper to taste

Toothpicks

Makes about 12 Cabbage Rolls

1. Cook rice according to package directions. Set aside to cool.
2. Bring a large pot of water to a boil. Add the Head of Cabbage and blanch for 8-10 minutes. Plunge Cabbage into cold water to stop the cooking process. When the cabbage is cool, drain and set aside.
3. Brown ground beef and add onions, chili sauce, Dill, Marjoram and Thyme. Taste and season with Salt and Pepper. Set aside to cool.
4. In a large bowl combine ground beef mixture, egg and rice and mix thoroughly.

5. Core the cabbage and carefully peel off 1 cabbage leaf and lay it on a cutting board. In the middle of the leaf add about 2 TBL or so of the ground beef mix. Fold the right and left sides of the leaf towards the center and then fold the top and bottom of the leaf towards the center. Secure the leaf into the envelope shape with a long toothpick.
6. Add about 1/2 c of tomato sauce in the bottom of the baking dish.
7. Place each cabbage roll, toothpick side down, into a baking dish, making sure to pack them as closely together as you can.
8. Pour the reminder of the Tomato Sauce over the dish of cabbage rolls.
9. Bake at 350 degrees until hot and bubbly. Serve immediately. Make sure to warn diners of the toothpick!

The recipe below for Flaxseed Bread is not the recipe I used but it’s close enough to the original that I doubt anyone would be able to tell the difference. And it’s a smaller recipe which is more convenient for most bakers.

Flaxseed Wheat Bread
Recipe adapted from Dan Lepard’s “The Handmade Loaf”

200g bread flour
50g whole wheat flour (I used 10-Grain Flour)
1 teaspoon salt
100g flax seeds
2 teaspoons malt powder or you can use honey
150 grams water
1 teaspoon instant yeast (I used 1/2 oz fresh yeast)
Egg, slightly whipped with a tad of water
Seeds for sprinkling (I used Flax seeds and Sesame Seeds)
To make Garlic Flaxseed Bread add 2-3 cloves of minced garlic to the dough

Makes 1-1 lb loaf of bread or 2 small baguettes

1. In a KA mixer, combine the flours, salt, seeds, malt, and yeast in a bowl. Stir in the water and mix until thoroughly combined.
2. When all the ingredients are thoroughly combined, place the ball of dough in a greased bowl. Cover with plastic wrap or a towel and let rise for a few hours or until doubled in size.
3. Shape the dough into 1 large or two small loaves, cover the loaves with plastic or a towel and let rise again.
4. Right before you pop the loaves in the oven, brush the tops of the loaves with the egg wash, score the loaves and sprinkle with seeds. To make the seed stick, brush a second time with the egg wash.
5. Bake them at 375 degrees for 20 minutes, rotate the loaves, and bake for another 15-20 minutes. But the best way to tell if bread is done baking is to use an instant read thermometer and the internal temperature of the loaf should be anywhere from 202 degrees to 206 degrees.

AllRightsReserved@BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Sanjeeta kk January 5, 2011 at 1:26 am

    What a lovely spread! Love the cauliflower rolls and the healthy grain bread. Shall try to bake the same for the WWC event on my site.

  • Honeyb January 5, 2011 at 3:31 am

    I will have to try your recipe. Can you believe Grumpy had never heard of cabbage rolls? My mom used to make them all the time too and I love them. Your photos are awesome and it looks like a meal I would love to be served!

  • Bonnie- January 5, 2011 at 6:35 am

    I love dill. This bread looks wonderful, the perfect accompaniment to your cabbage rolls. You just can’t beat comfort food. Especially in this weather.

  • kat January 5, 2011 at 8:50 am

    I haven’t had cabbage rolls in years! I’ve never heard them called pigs in a blanket before.

  • marye January 5, 2011 at 9:24 am

    mmmm… I love cabbage rolls…these are very different from mine but look delicious!

  • […] This post was mentioned on Twitter by Michelle Safirstein. Michelle Safirstein said: Stuffed Cabbage Rolls (Pigs in the Blanket) & 10-Grain Garlic Flaxseed Bread, a delicious combination! http://tinyurl.com/2g8vswa […]

  • Sheila January 5, 2011 at 11:49 am

    Michelle, that sounds SO good, and I love dill. You can put dill on it, and I will devour it. And that bread! I’m going to go eat now.

    XO,

    Sheila :-)

  • Marnie January 5, 2011 at 2:12 pm

    Goodness, this whole meal has my mouth watering! Thank you for sharing these recipes, they’re perfect for a chilly winter’s day like today.

  • teresa January 5, 2011 at 2:39 pm

    i rarely use dill either, but i always enjoy it! this looks delicious, all of it!

  • Mary J January 6, 2011 at 2:04 am

    Yum! Remember my mom making cabbage rolls but way too many years ago. Growing up, she used cotton thread because it was cheap, then in later years, the toothpick. Your bread looks delicious too.

  • Guff January 6, 2011 at 7:57 am

    Both bread and cabbage rolls look terrific. I opt for “unstuffed” cabbage rolls, when I make them.

  • Kathy Gregson January 6, 2011 at 8:39 am

    Dill sounds like a grand idea. I love the stuff. I make pig in the blanket all the time. I add sauer kraut in layers to my pot of blankets. I always said my mom makes the best pig in the blanket ever. yours looks delicious.

  • clarice January 6, 2011 at 8:59 am

    10-grain flour sounds like something I would like to try. Your bread looks delicious. Cleaning out the pantry seems like a good way to start the new year!

  • natalie (the sweets life) January 6, 2011 at 12:25 pm

    wow i never knew the health benefits of dill! thanks for sharing!

    that bread looks amazing!

  • zerrin January 6, 2011 at 6:03 pm

    Oh my! These rolls are so mouthwatering! And the flax seed wheat bread is a winner for me, I will absoultely try them both.

  • Elwood January 11, 2011 at 4:53 pm

    I can hardly wait to make the cabbage rolls..they look soooo good.

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: