These were great! We added extra garlic, cuz why not, and the fish came out soooo tasty! The flavours were bright and delicious, everyone at the table enjoyed this recipe Next time I make it, I'll probably add some finely chopped fresh jalapeños or serrano peppers to the pico de gallo to kick up the heat, some sort of aioli or crema on the cabbage instead of the lime juice and some cojita on top! But overall great fish taco recipe! My only complaint was it definitely felt like something was missing. These were pretty good! I followed the recipe exactly, and the fish came out perfectly cooked (I used Atlantic cod and it was a winner!) and it was not spicy at all (despite using 2 jalapeños w/ the seeds). I can't imagine a scenario where someone would eat this and think it's not spicy at all, though I suppose it's hard to predict how much heat each jalapeno will have. My jalapenos were on the large side, so it makes sense in hindsight. I am so impressed with this recipe: simple, quick, yet so impressive! I will definitely be making this again and again.Ī note about spice: I wasn't expecting much spice at all after reading the reviews, so I was surprised that the puree had the perfect amount of heat (and I love spicy food). This was delicious! My guests raved about the flavor of the fish! (PS: I always have a cabbage, some limes, jalaenos, and bag of tortillas around.) This goes on my emergency list. Used up the half-cut avocado in the fridge. Spiced up your homemade pico with some ground habanero. Had a bunch of starting-to-wilt cilantro. Got home late w/defrosted cod that had to be cooked.today! Had all the ingredients. Have made this several times and its a family favorite for sure! Extremely simple & fast with amazing flavor payoff!! I often add queso fresco to this recipe. With so few ingredients, the better the quality the better the flavour payoff. I've used turbot, bass, haddock, sole, and halibut for the white fish. I also add in any basil if I have it lying around. I like to keep the jalapeno stems and seeds for some heat. Serve hot.I make this every few weeks for my lunch meal prep. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender (I baked mine for 90 minutes). Pour the remaining sauce over the cabbage rolls. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Place half the cabbage rolls, seam sides down, over the sauce. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork. Depending on the size of each leaf, you will need at least 14 leaves.įor the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Remove the entire core of the cabbage with a paring knife. Meanwhile, bring a large pot of water to a boil. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. I cooked mine for 90 minutes and they came out perfectly.ġ 1/2 cups chopped yellow onions (2 small onions)Ģ (28-ounce) cans crushed tomatoes and their juiceġ/4 cup red wine vinegar (I added a little more)ġ/2 cup light brown sugar, lightly packedġ large head Savoy or green cabbage, including outer leavesĢ 1/2 pounds ground chuck (I subbed in 1 lb sausage)ģ extra-large eggs, lightly beaten (I used large)ġ teaspoon minced fresh thyme leaves (you could use ½ tsp dried)įor the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Garten suggests cooking these in her recipe. They're just so good! Also, if you're using raw rice in the filling, it may take a little longer than the hour that Ms. Perhaps, like me, you will be tempted to leave out the raisins, but don’t. The other change I made was to add another tablespoon or so of vinegar to the sauce to further balance the sweeness. I used ground turkey for the filling and subbed in 1 lb of turkey sausage for part of the meat. I made a couple of minor changes to the recipe which you can opt to do if you like. This is the stuffed cabbage recipe I’ve been looking for! So flavorful, and although a bit time-consuming, certainly not difficult.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |