BRAISED POLENTA CABBAGE ROLLS

BRAISED POLENTA CABBAGE ROLLS image

Yield 6 People

Number Of Ingredients 16

rolls:
10-12 large whole green cabbage leaves
1 Tbsp olive oil
2 cups diced onion
2 cups water
1 tsp salt
1 cup cornmeal
1 cup grated fontina, farmer cheese or feta
1/4 tsp pepper
tomato sauerkraut sauce:
2 tsp olive oil
4 cloves garlic (minced or pressed)
2.5 cups tomato juice
1 cup sauerkraut, drained
2 Tbsp fresh dill (minced or 2 tsp dried)
sour cream (for serving/garnish)

Steps:

1. Prepare cabbage leaves: blanch leaves in boiling water until slightly tender/pliable. Set aside to cool) 2. Prepare filling: heat olive oil in a heavy saucepan on medium heat and sauté the onions about 10 minutes, stirring often, until translucent. Lower the heat and continue cooking until carmelized (add water if necessary to prevent sticking) Meanwhile, in another heavy saucepan, bring the water and salt to a boil. While whisking briskly, poor in the cornmeal in a slow, steady stream. Reduce heat to low and simmer, stirring occasionally and adding more water if needed, until the polenta is fairly stiff and tastes done. stir in the onions, cheese and pepper (if using instant polenta, prepare according to package in the pot with the onions). Set aside. 3. Prepare the sauce: warm oil in a saucepan and sauté garlic until just golden. Add tomato juice and sauerkraut and bring to a simmer. Stir in dill. Pour sauce into an unoiled 9x12" baking pan and set aside. 4. Assemble the rolls: heat oven to 350 put about 1/3 cup of filling at the broad end of each leaf, fold the side edges toward the center to cover filling and then roll up lengthwise. Place rolls seam side down in the baking pan. Cover with foil and bake for about 30 minutes. To serve, spoon some sauce over each roll and garnish with sour cream