As aired on March 13, 2012
Recipe courtesy of Victoria Topham
3 heads Green Cabbage – blanch whole leaves, shred remainder
4 Cups Shredded Cabbage – from heads above
2 Cups Shredded Carrots
2 Diced Shallots
1 Cup Diced Celery
2 Tbsp. Olive Oil
1/3 Cup White Wine Vinegar
2 Tbsp. Sugar
1 tsp. Caraway Seeds
Salt and freshly ground pepper First Segment:
Carefully remove outer leaves from cabbage heads and set aside. You will need about 24 leaves. Shred remaining cabbage.
Blanch cabbage leaves in boiling water just until color turns bright. Set aside to cool.
Saute cabbage, shallots, celery in 2 T olive oil for 2 minutes or until just wilted. Add vinegar, sugar and caraway seeds and cook 2 minute more. Taste for salt and pepper. Set aside to cool.Second Segment:
Roll prepared filling in blanched cabbage leaves and place seam side down in baking dish. When finished rolling add ½ Cup water to pan, cover and place in a 350 degree preheated oven for 15 minutes.
Remove from oven and serve with Grainy Mustard Sauce. (I’d like to offer the recipe on my facebook page and direct people there)