your perfect dish! Ex: "Steak"
Cheddar, Kielbasa, Butternut and Apple Stuffed Cabbage
12 ea Large Cabbage Leaves,
stems trimmed and blanched
4 C Butternut Squash, peeled and grated
2 ea Granny Smith Apples, grated
½ C Yellow Onion, minced
1 t Fresh Garlic, chopped
1 t Fresh Rosemary, leaves only and chopped
2 T Fresh Parsley, chopped
1 ½ t Kosher Salt
½ t Fresh Ground Black Pepper
1 C White Wine, Pinot Grigio or Riesling
1 ½ C Cheddar, crumbled or grated
1 ½ C Cooked Rice, measured after cooking
1 lb Smoked Kielbasa, sliced thin
4 T Butter
2 C Adams Reserve Cheddar Fondue (click for recipie)
Prep Time: 30 minutes
Best Served: Warm
Cabbage rolls make a very pretty dish when done properly. Use equal parts of the filling and avoid overstuffing so the roll’s form is maintained during baking.
Folding, a technique used to mix ingredients with a rubber spatula without deflating the batter, will ensure the perfect balance to these savory creations. In a single motion, gently run the spatula along the side and base of bowl and fold mixture over itself.
In a large pan, sauté the onions, garlic, rosemary, parsley, salt, pepper and 2/3 of butter until the onions are soft. Add the squash, apple and wine and continue to cook for another 10 minutes or until the squash is softened. Remove from the heat and transfer to a mixing bowl. Fold in the cheddar, rice and sausage. Adjust seasonings to suit.
Arrange cabbage leaves and divide filling amongst them. Roll the leaves around the filling creating little packages. Place them in a buttered casserole dish, seam side down. Cover and refrigerate up to 24 hours.
Preheat the oven to 375°F. Cover the casserole dish with foil and bake for approximately 15 minutes. Remove the foil and bake another 5-10 minutes. Withdraw from oven and spoon even portions of Adams Reserve Cheddar Fondue over the stuffed cabbages. Sprinkle with select fresh herbs. Serve warm.
Healthy Tip: Butternut Squash and apples keep the doctor away! Both contain vitamin C, a highly effective antioxidant.