I gave this 4/5 bcs of 2 factors: 1) I think cooking this dish this way is inspired, as it gives you so much more ability to fine tune the textures and flavours of your ingredients. 2) I'm not a fair critic of cabbage rolls. I'm not sure I've ever tasted one, as my culinary background & training is Asian, Italian & French, not to mention I don't know much about casseroles. Basically, I have no clue about this recipe style.
I thought the recipe would be too bland for my taste, & listened to the reviewers who commented on that. To add flavour, I took a screaming hot cast iron, tossed the onions about a bit to get some browning but not soften them too much, then popped them in a bowl. I added garlic, whole fennel seed, a few cloves & some oregano to a bit more oil in the still HOT pan & flashed them, Asian style, for under a minute to pop their flavour. Then I tossed in the meat - the pan was still hot enough not to stew it.
Meanwhile, in my larger cast iron I sauteed the rice risotto style to give it more flavour & bite. When it was a light tan colour I tossed in everything else, including the meat, tossed it well, covered the pan with foil & stuffed it in the oven.
I cooked it for about an hour, stirring a few times & checking the moisture levels. It was still not quite as flavourful as I'd have liked, but the cabbage had the perfect chew, the rice was tender but not mushy & I liked the flavour combinations. Cheap, fun and easy - with leftovers. Yay!
Was this review helpful?
1 user found this review helpful
I gave this 4/5 bcs of 2 factors: 1) I think cooking this dish this way is inspired, as it...