When I think of cabbage I think of trolls and G rated movies. If you asked me, I can’t even name a troll. Go ahead, ask me. Waldorf? Crap! That’s a salad! (Gandoff?) OK, ask me something else.
I tried a few different rolling materials, with a filling of risotto rice with ground lamb and onions. The two wrappers were Napa (above) and White Cabbage (below). Napa rolled easier but White held together better in the pan. I think I’ll try a Southern version with Collards as a wrapper and a Jasmine rice and pork filling. Either way, make sure you carve out the inner rib before you start the rolling. It will make your life easier.
Dusting the rolls with a light coat of flour is what the recipes called for. I think you can get more creative with it than that (or change it up completely: deep fried?). The sauce is a quick, light tomato sauce. A little spice, tartness and acidity. Something to counter the bitter greens. I think you can go a million different directions with the sauce depending on what the filing is. With the lamb, cumin and garlic and tomato worked for me.
I LOVE cabbage, especially Napa and Savoy. Your (t)rolls look delectable. Get the Maillard goin’ on a brassica and you’re in for umami!
Thanks. They were a hit. I just got a request to make them again this weekend.