Yesterday, I gathered the ingredients to make Annie’s stuffed cabbage rolls, only to realize why it’s essential to use the biggest cabbage you can find. Larger leaves make rolling the stuffing much easier than smaller ones. Since my cabbage was quite small, my spontaneous mode kicked in and I recreated Annie’s recipe.
I followed the recipe on how to make the stuffing except I used Thai rice since that was what I had on han, and instead of rolling the stuffing in the cabbage leaves, I layered it like a lasagna. And it worked! I added two to three layers of cabbage before adding the stuffing. When adding the stuffing, I packed it slightly and spread a layer of crème fraîche on top before adding another layer. The crème fraîche isn’t part of Annie’s recipe, but it added a nice touch. Another change I made was to add 3/4 cup of water on top of the final layers before covering the dish with a lid and baking it.
There wasn’t a speck left!
If you try the recipe stuffed or layered please send me a photo and I will include it.
(The photo of pate dish is from 1st dibs. Mine was in the sink needed to be washed… thank you google!)
Leave a Reply