Braised Cabbage Rolls with Fresh Parsley

Method

1. 1

   Step 1: Cut the core out of the cabbage in a deep cone. Lower the head into a large pot of boiling salted water and, as the outer leaves turn bright and pliable, about 2 to 3 minutes each round, peel them off with tongs until you have about 20 good leaves. Shred the small inner leaves and set them aside.

2. 2

   Step 2: Shave down the thick center rib of each leaf with a paring knife so it lies as flat as the rest of the leaf; this is what stops the rolls from cracking when you fold them.

3. 3

   Step 3: Heat 1/4 cup of the oil in a large skillet over medium heat and cook the onions and carrot for 8 minutes until soft. Add the mushrooms and garlic and cook 10 minutes more, until the mushroom liquid has evaporated and they begin to brown.

4. 4

   Step 4: Stir in the rice, tomato paste and paprika for 2 minutes, then take the pan off the heat. Mix in the dill, half the parsley, the thyme, 1 tsp salt and plenty of pepper. The rice stays raw at this point and finishes cooking inside the rolls.

5. 5

   Step 5: Place a heaping tablespoon of filling near the stem end of a leaf, fold in the sides, and roll up firmly but not tightly, leaving room for the rice to swell. Repeat with the rest of the leaves and filling.

6. 6

   Step 6: Scatter the shredded cabbage over the bottom of a heavy Dutch oven, tuck in the bay leaves, and pack the rolls seam side down in snug layers. Pour in the stock and the remaining oil; the liquid should just reach the top layer.

7. 7

   Step 7: Weigh the rolls down with an upside-down heatproof plate, cover, and bring to a gentle simmer on the stove. Move the pot to a 325F oven for 2 hours, until the leaves look translucent and a roll gives easily when pressed.

8. 8

   Step 8: Let the rolls rest in the pot for 15 minutes, then lift them onto a plate, spoon over a little of the braising oil, and finish with the remaining parsley.

• #vegetarian
• #vegan
• #make-ahead
• #winter