Smoked Cabbage Rolls
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
2 to 4 people
Prep Time:
15 min
Cook Time:
45 min
Cabbage rolls are a comfort food classic, not usually a recipe you would make on the bbq, but this will be your new favourite way to make them! This recipe calls for using pork, but you can easily replace it with ground beef or chicken. The most important thing, is to use the Alchemy smoker to cook your cabbage rolls. The hit of smoky flavour is infused throughout the whole dish, bringing new complexity to the meat in the cabbage rolls and the delicious tomato sauce it's cooked in. Then top it all off with sour cream and chopped chives.
By:Chef Matt Basile
Ingredients
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1 green cabbage
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1 cup minute rice
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5 Italian sausages (aprox 1-1.5 lbs of meat)
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1 egg
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2 cloves garlic
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Zest and juice from 1 lemon
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1/3 white onion
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1 tbsp oregano
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1 tbsp paprika
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1 tbsp salt
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½ tsp black pepper
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2 jars passata
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4-5 tbsp sour cream (full fat)
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Chopped chives, for garnish
Instructions
Set smoker to 350F.
Place a large pot of water on the elevated grill rack and bring to a boil. Cut out the stem of the cabbage and add to the pot of water and cover. Cook until the cabbage is just softened and the leaves can be pulled off easily.
While the cabbage is cooking, prepare the filling. Remove the sausage from their casings and add to a bowl. Add uncooked rice and season with oregano, pepper and one egg. Finely chop the onion and add to the bowl. Grate in the garlic and lemon zest. Mix well, using your hands is the best way to do this. Season with salt and paprika and mix.
Add a small pot to the plancha and heat up the passata. Keep the bottles of passata for later. Once hot, add about ¼ cup to a 1/3 cup passata to a large cast iron pan, spread to create a thin layer on the bottom of the pan.
Remove 5 cabbage leaves from the head and place on your work surface. Slice off the spine. Fill with the sausage mixture and roll, folding each side in and then tucking and rolling the cabbage to seal in the mixture (think like a mini burrito). Do this until all the filling is done. Pull a couple of extra leaves of cabbage and fold and place on the bottom of your cast iron pan. Lay the cabbage rolls on top. Add the passata over top. Fill one empty bottle of passata halfway with water, shake and pour into the pot that was holding the hot passata, then pour that into the cast iron pan for additional liquid. Season with salt. Place in the smoker for 30 minutes or until cooked through.
Remove cabbage rolls from the smoker and squeeze the juice of one lemon on top. To plate, place the cabbage rolls down and top with sauce from the pan. Season with salt and pepper, dollops of sour cream and chopped chives.