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Recipe Detail Page
Wehani & Barley Red Cabbage Rolls with Cheddar Sauce
Autumn 2010
Humble cabbage is often the perkiest offering in the produce department as winter approaches, and this deliciously warming entrée is complete with a light cheese sauce. You can make a vegetarian meal by using vegetable broth, however, as a chef, I am very partial to flavourful chicken broth, especially homemade. Choose medium or old cheddar for best flavour.
Want to use green cabbage?
The easiest green cabbage to use for rolls is curly-leafed savoy, as leaves come away from core without first boiling. Simply remove core; separate out 10 to 12 leaves. Omit using any vinegar in the recipe (which is only there to preserve red cabbage colour). Then plunge into boiling water for 8 minutes or until translucent and tender. Cool under cold running water; drain before filling.
Serves 6 to 8
ROLLS
½ cup (125 mL) Wehani rice
½ cup (125 mL) pot barley
1 tbsp (15 mL) vegetable oil
1 small leek, finely sliced or ¾ cup (175 mL) diced onion
2½ cups (625 mL) chicken or vegetable broth, divided
½ tsp (2 mL) salt
⅛ to ¼ tsp (0.5 to 1 mL) cayenne
1 egg
4 oz (125 g) orange cheddar cheese, grated, about 1½ cups (375 mL)
1 cup (250 mL) toasted pecans, finely chopped
½ cup (125 mL) lightly packed
parsley leaves or spinach, finely chopped
3 large plum tomatoes, seeded and diced, about 1½ cups (375 mL)
Kitchen twine
1 large red cabbage
4 tsp (20 mL) white vinegar (do not use if green cabbage is your choice—see TIP below)
SAUCE
4 oz (125 g) orange cheddar cheese, grated, about 1½ cups (375 mL)
¼ cup (50 mL) all-purpose flour
2 cups (500 mL) milk, 2% or whole
¾ tsp (4 mL) salt
1 bay leaf
1 large sprig fresh thyme or ¼ tsp (1 mL) dried thyme or summer savoury
⅛ to ¼ tsp (0.5 to 1 mL) cayenne
2 to 3 green onions, thinly sliced
1. Wash rice and barley in sieve under cold running water; drain in sieve. Heat oil in a medium saucepan over medium heat until hot. Add leek; cook 3 minutes. Add rice mixture; stir in 1 cup (250 mL) broth, salt and cayenne. Bring to a boil, reduce heat to a simmer and cover. Cook for 30 minutes; mixture is still chewy in texture.
2. Drain in a sieve for 5 minutes. Transfer to a large mixing bowl; cool to lukewarm. Thoroughly mix in egg; stir in cheese, pecans, parsley and tomatoes until combined. Cut a dozen pieces of twine, each about 12 inches (30 cm) long.
3. To prepare cabbage, bring a large pasta pot two-thirds-filled with water to a boil; add 3 tsp (15 mL) vinegar. Remove core of cabbage; then plunge whole cabbage into boiling water. Boil 5 minutes; then begin to remove outer leaves with tongs (or remove whole cabbage from water, briefly cool under running water and remove leaves in batches, returning cabbage to boiling water for another 5 minutes to loosen more leaves). Stack leaves on a plate; once there are 10 to 12, remove cabbage core from water. Return stack of leaves; boil another 10 minutes or until lighter in colour and tender. Drain leaves; rinse under cold running water.
4. Turn each leaf upside down so rib is prominent. Shave a bit off the rib where it is thickest; turn over again so it curls upwards. Fill, placing a generous amount of filling on thickest part of rib (a large leaf can take ¾ cup/175 mL filling, medium takes ½ cup/125 mL and small takes 1/3 cup/75 mL).
5. Begin to roll from rib, tucking in sides until a neat roll forms. Tie around middle with string. Trim twine ends; discard. Place rolls, seam-side down and largest on the outside, in an ungreased 9 x 13-inch (3 L) baking dish. Rolls can be covered and left at room temperature for up to an hour. (If making ahead, cover and refrigerate for up to a day. Add 10 to 15 minutes to baking time.)
6. When ready to bake, preheat oven to 350°F (180°C).
7. Pour 1½ cups (375 mL) broth mixed with 1 tsp (5 mL) vinegar over rolls; snugly cover baking dish with foil. Bake 45 minutes or until rolls are hot.
8. Meanwhile, to make sauce, stir cheese with flour. Set aside. Heat milk, salt, herbs and cayenne in a medium saucepan over medium heat or in an 8-cup (2-L) glass measuring cup in microwave. When just starting to boil, about 5 minutes, stir in cheese mixture. Heat or microwave, stirring frequently until sauce is just starting to bubble and is thickened. Remove bay leaf and thyme stem. If mixture seems too thick, stir in additional milk. (Sauce can be made ahead. Cover with plastic wrap directly on sauce surface for up to a day. Reheat slowly over medium-low heat in a small saucepan (or in the microwave on medium power). Stir frequently with a whisk and add more milk as needed to thin sauce.)
9. To serve, drain rolls and place on warmed serving plate; remove strings. Generously nap with sauce and sprinkle with sliced green onions. Serve with whole grain bread.
Serves 6 to 8
TIP
The easiest green cabbage to use for rolls is curly-leafed savoy, as leaves come away from core without fi rst boiling. Simply remove core; separate out 10 to 12 leaves. Omit using any vinegar in the recipe (which is only there to preserve red cabbage colour). Then plunge into boiling water for 8 minutes or until translucent and tender. Cool under cold running water; drain before filling.
