Slathered, Stuffed, & Braised Cabbage Purses
We’ve been delighted to receive a wonderful review from Gameday Goodness extolling the joined virtues of Holly Herrick, our fave cookbook author and recipe developer for Slather Brand Foods, and Slatherin’ Sauce.
“When I first think about game day, I of course conjure up visions of glory, where my team annihilates their competition, making play after fabulous play and never looking stupid. Aaaannd since THAT rarely happens, then my thoughts next turn to food.
Here in the south, I’d wager it’s a close race between which is more important – eating or football. The combination of the two is a hallowed institution called tailgating. And in case you weren’t sure before, now you know that tailgating is not a hobby in the South; it’s a religion. The best goodies come out on Gameday and the combo I’m about to share with you is a game changer in its own right.”
“And since I love food AND football, and since I especially love the combination of the two, I’m thinking the Holly and Slatherin’ team is the ticket to Total. Tailgate. Domination.
We really appreciate the awesome remarks she shares about Slatherin’ Sauce. Please go read the full post Gameday Gastronomy.
Photo credit: flickr user R C Photos
Stephanie has thousands following her and reading her recommendations on a regular basis. So when she reached out to us to review Slatherin’ Sauce, we were so excited. Her resulting review points out the great reasons to use Slatherin’ Sauce. And Stephanie, you are right, now that fall is here, you can use Slatherin’ Sauce for “something heartier.”
“Just because it’s cooling down doesn’t mean you can’t still barbeque and grill outside. But you’re going to need to kick it up a notch. After all, a summer full of delicate fish and grilled chicken for salads is fine when it’s hot out, but you’re going to want something a little heartier, a little more decadent than that.
That’s why I’m using Slather Brand Sauces.”
Way to go Stephanie! Thanks for your endorsement!
Y’all know I love fun events and this one which starts with a great sense of humor is one we know will be a stand-out.
Rub My Rib to benefit Communities in Schools
As a former teacher, it’s important to me that all children get the education that helps them be the best people they can be. Communities in Schools does just that by helping at-risk youth to remain in school.
There will be a rib cook-off with local restaurants vying for two titles and bragging rights. My mouth is watering now just imagining the moist, tasty morsels plucked from those smoky ribs.
What are you waiting for? Go ahead and register (FREE) for Rub My Rib and look for our Slatherin’ Sauce to be Slatherin’ It On in support of education for all!
( Serves 6 to 8 )
Original Recipe Slatherin’ Sauce really makes the tomato braising sauce jump with tongue-tingling pleasure. These can be fully prepped and cooked a day or two ahead and gently re-heated before serving. Savoy cabbage leaves are pretty and delicately crinkled and the flavor is milder than regular green cabbage. But, if you can’t find the former, feel free to substitute the latter.
Special equipment needed: Toothpicks
1 large head savoy cabbage, rinsed
2 teaspoons kosher or sea salt
For the rice filling:
1/2 cup basmati rice
1 cup water
For the meat filling:
1/2 teaspoon kosher or sea salt
1 3/4 pounds 80% lean ground beef chuck
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 cup Slather Brand Original Slatherin’ Sauce
1 1/2 teaspoons Kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red chili flakes
2 teaspoons dried fennel seed
1/4 cup fresh basil, chopped
For the braising sauce:
One 28-ounce can peeled plum tomatoes
3 cloves garlic, minced
1/2 cup Slather Brand Original Slatherin’ Sauce
Kosher or sea salt and freshly ground black pepper to taste
5 sprigs fresh rosemary
Begin by prepping the cabbage. Once rinsed, trim off about 1/2” of the base, and gently peel the whole leaves, one by one, away from the cabbage head. Be delicate! Cut out the tough stem in the center of the larger leaves with a paring knife and discard. As you get closer to the center, the leaves will be small or even partial. Save these small parts for later. Rinse the leaves thoroughly. Bring a large pot of cold water up to a boil over high heat and add the 2 teaspoons salt. Once boiling, submerge all of the cabbage leaves into the hot water, pressing down with a spatula to cover. After two minutes, drain the leaves in a colander and refresh by running cold water over them. Arrange the leaves in a single layer on a couple of clean kitchen towels to dry.
Meanwhile, prepare the filling. Bring the rice, water and salt up to a boil over high heat in a small saucepan. Stir once. Cover the pot with a tight-fitting lid, reduce to a gentle simmer, and cook for exactly 20 minutes. Fluff with a fork and set aside to cool to nearly room temperature. (Note: You can speed things up by putting it in the refrigerator).
In a large bowl, combine the ground beef, onion, garlic, 1/2 cup Slatherin’ Sauce, salt, pepper, chili flakes, fennel seeds, fresh basil and egg. Combine well using clean hands.
To assemble the stuffed cabbage purses, find the most attractive and biggest leaves and set them aside. Take one and arrange it on your work surface. If there is a hole where the stem was, top it with one of the smaller leaves or leave parts. Drizzle the center with about one tablespoon of the rice and arrange it evenly along the leaf. Top this with a heaping 1/4 cup of the meat filling in the center of the leaf and press down to flatten. Top with another small leaf part. Wrap the edges of up and around the meat center, trying to form a seam at the bottom where the cabbage leaves meet. Insert with 3 or 4 toothpicks wherever the leaves need a little help staying together. Repeat with remaining leaves and filling. (Note: They can be prepped, covered tightly with plastic wrap and refrigerated overnight at this point, if desired). You should have anywhere from 6 to 8 stuffed cabbage purses.
Separately, pour the tomatoes and their juices into a large Dutch oven or heavy-bottomed cooking vessel. Smash them with a potato masher to break them up into a chunky puree. Stir in the garlic, Slather Brand Original Slatherin’ Sauce, salt and pepper to taste and combine. Bring up to a low simmer over medium high heat. Scatter the fresh rosemary on top. Gently place each stuffed cabbage purse on top of the braising sauce, seam-side down. Be careful not to crowd or tear the purses. Cover, reduce the heat to medium low, and cook for 30 minutes. Remove the cover, and gently turn the cabbage purses. Cook another 20 minutes. Remove the cabbage purses and arrange on a holding plate, covering loosely with foil to keep warm. Meanwhile, increase the heat of the cooking sauce/liquid to high and reduce by half. Remove the rosemary sprigs.
Arrange the cabbage purses on a platter or individual plates garnished with fresh rosemary sprigs or fresh basil leaves.