St. Patrick’s Day Parade & Cabbage

Mardi Gras is over but fear not, New Orleans still has reasons to celebrate!  St. Patrick’s Day is coming up this Thursday and to celebrate (a little early), New Orleans had a Parade on Saturday, which we went to.  Of course we caught beads and other random toys, but in addition to your usual “throws,” the people who ride in the St. Patrick’s Day parade also throw cabbages, potatoes, and occasionally corned beef!  This year Ken caught 3 cabbages… so we got home from the parade and quickly started looking up recipes!

Ken and his 3 cabbages!

Tonight we are making stuffed cabbage (a recipe Ken found) with ground bison meat, originally from a blog, Elra’s Cooking.

Stuffed Cabbage with Ground Bison

For the Stuffed Cabbage:

  • 10 large cabbage leaves, blanched quickly in boiling water just enough to soften the leaves
  • 16 oz. of ground bison
  • 1 clove of garlic, minced
  • 1/3 cup finely chopped carrots
  • 1/3 cup of finely chopped celery
  • 2 tbs. finely chopped parsley
  • 1 tablespoon smoked paprika
  • salt and freshly ground black pepper, to taste

For the Tomato Sauce:

  • 2 (14 oz.) cans of diced fire roasted tomatoes
  • 1/2 cup finely chopped onion
  • 2 cloves of garlic, minced
  • 2 teaspoons of smoked paprika
  • 1 tablespoon of tomato paste
  • 2 tablespoons of chopped parsley
  • salt and pepper to taste
  • olive oil for sauteing the onion, about 1-2 tablespoons

Directions:

First, make the tomato sauce.  Put a large shallow pan over medium heat, add 1-2 tablespoons of oil.  Add the chopped onion and saute until the onion is soft.  Add garlic and saute until fragrant.  Empty the canned tomatoes into the pan.  Then add smoked paprika, tomato paste, salt and pepper.  Bring the sauce to a gentle boil.  Turn the heat to low while you are making the stuffed cabbage.

To make the stuffed cabbage, put all the ingredients (except the cabbage leaves) into a large bowl, mix all together with your hand, gently.

Lay a cabbage leaf on a board (cutting board, countertop, etc.), add the filling, roll the leaf up firmly, then fold over the end (like making a spring roll).

Place the stuffed cabbage directly into the tomato sauce pan.  Repeat with the rest of the cabbage leaves.

Turn the heat back to medium, and cook until the sauce begins to bubble.  Turn the heat to the lowest setting, and continue to cook for 30-40 minutes or until the sauce is reduced and thickened a little.  Adjust seasoning if needed.

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One Response to St. Patrick’s Day Parade & Cabbage

  1. I did not even know it was possible to find Kosher bison. Amazing! 🙂 I love this twist on an old favorite! :0)

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