Recipe Database
Mike’s Stuffed Cabbage w/Kasha
Mike’s Stuffed Cabbage w/Kasha
Serves: 15 to 20

Cabbage Rolls:
2 large head cabbage
2 large onions, finely chopped
1/3 cup oil
1 1/2 cups dry kasha (not boil in bag)
2 egg yolks
1 lb. ground pork
1 1/2 lb ground beef chuck
Salt and Pepper to taste
3 cups Beef Stock
2 28-ounce can diced tomatoes
18 ounces tomato paste
1/3 cup brown sugar
1/3 cup + tablespoons vinegar White or Apple Cider
Zest of 1 large orange
1 1/2 Tbl. Salt
2 teaspoons celery seed
Freshly ground black pepper to taste

Core and cook each whole head of cabbage in large pot of boiling water about 5 minutes to soften the leaves. Stick a fork in the heart of the cabbage and rotate in the hot water and remove the leaves with tongs as they come off. Drain and set aside in colander over large bowl. When the leaves are cool, you may want to slice off the thick part of the main vein in each cabbage leaf. Be sure the cabbage leaves are wilted enough to roll without tearing. If the leaves (especially the large leaves) need more cooking, drop them into the boiling water for a few minutes to soften. Drain and set aside. Sauté onion in oil in a heavy 2- to 3-quart skillet. With slotted spoon or tongs, remove onion from pan and set aside. In same oily pan sauté meat until separated and slightly brown. Set aside. Mix 1 1/2 cups of Kasha with two egg yolks in dry bowl until completely coated. Place coated Kasha into an unseasoned medium hot skillet; and with a flat spatula, separate the kasha, cooking the egg on the surface of the Kasha until all the kernels are separate and the smell of buckwheat is in the air. Add the Sautéed onion and stir quickly, add one cup of the beef broth and stir until incorporated. Stir in meat mixture and rest of the beef broth and salt and pepper and let this mixture simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Cover and let sit a few minutes until the kasha absorbs the stock. Stir to fluff and to separate the grains. Let this mixture cool enough to handle while making cabbage rolls. Sauce: Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth. Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients. Simmer about 10 minutes. Stir and add to casserole dish or large baking pan as called for in recipe. (MikeNote) I added a bit more apple cider vinegar to this mixture while it was still in the pan. If this mixture is too thick (depending on type of tomato paste) add a bit of beef stock or water. Preheat oven to 350°F. Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll. Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender. Uncover for the last 45 minutes to allow the sauce to thicken (this sauce is fairly thick). Baste occasionally and adjust seasoning according to your taste.

These fine recipes put together by Father Willy, Kevin Jenkins (TheFatman) ,Fred Genovese, (TheChef), and Mike Stock-the helper, for the benefit of needy families at St. Brendans Church in Cumming, Georgia on 12/18/2004 for our Christmas Day show airing on 12/25/2004 This recipe finally remembered and written by Mike Stock 12/17/2004