"In Judaism, since the spiritual and the physical are intimately connected, each has the power to enhance and infuse vitality into the other, creating a divine partnership. This concept of beauty and spirituality is most attainable during the Jewish holidays." So writes Rita Milos Brownstein, in the introduction to Jewish Holiday Style, a Martha Stewart-esque treatment of the Jewish holy days.
(use a mixture of white and dark-meat ground turkey to keep rolls from becoming too dry)
2 cups cooked long grain and wild rice
1 medium onion, chopped
2 cloves garlic, chopped
1 1/3 cups dried cranberries
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup cranberry sauce
1 cup apple juice
1/2 cup chicken stock
1/4 cup brown sugar
2 tablespoons lemon juice
Stuffing a Cabbage Leaf
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1. Put about half a cup of filling near the base of the leaf.
2. Fold the sides in toward the center
3. Roll up tightly
4. Just before serving, tie cabbage with a strip of leek that has been blanched and cooled.
Preheat oven to 375 degrees F.
Place cabbage in a large pot of boiling water. Gently remove leaves as they become tender, making sure that there are ten good-size leaves. Cook remaining cabbage until tender, drain, chop, and reserve. (See variation below.)
In a large bowl, combine turkey, rice, onion, garlic, cranberries, thyme, salt, and pepper.
In a medium pot, combine cranberry sauce, apple juice, chicken stock, brown sugar, and lemon juice. Bring to a boil, reduce to a simmer, and whisk until smooth; reserve.
On a clean work surface, place cabbage leaf down. Trim the core. Place 1/2 cup mixture on top of each leaf. Fold sides in toward center and roll tightly. Repeat with remaining cabbage leaves and filling. Place rolls in a large oven-safe heavy casserole or saute pan. Top with reserved chopped cabbage and sauce. Bring to a boil on top of the stove, cover, and place in preheated oven for 1 1/2 hours. Uncover and cook for 30 minutes or until tender
A variation on boiling the cabbage in step two: Freeze the cabbage overnight or up to two days. Let thaw overnight. The next day the cabbage will be very limp and easy to work with. This works best for a regular green cabbage or a red cabbage. It is not recommended for Savoy cabbage because the leaves are thin and too delicate for freezing.
