Yamagata Safflower Stuffed Cabbage Rolls
Inspired by the rural beauty and hard work of the Yamagata countryside, these stuffed cabbage rolls are hearty and comforting. The vibrant color of the safflower petals subtly infused into the rice filling adds a touch of elegance, mirroring the unexpected details of a cherished memory.
Directions
- 1
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage, then immerse the whole head in boiling water for 5-7 minutes, or until outer leaves are pliable.
- 2
Carefully peel off 12-14 large cabbage leaves. Trim the thick stem ends to make them easier to roll. Set aside.
- 3
In a large bowl, combine ground pork, cooked rice, chopped onion, beaten egg, the steeped safflower petals (liquid and petals), salt, and pepper. Mix well by hand until evenly combined.
- 4
Place a portion of the meat mixture (about 1/4 cup) near the trimmed stem end of each cabbage leaf. Fold in the sides and roll firmly from the stem end to create a compact roll.
- 5
In a separate bowl, whisk together crushed tomatoes, chicken broth, brown sugar, and apple cider vinegar to create the sauce.
- 6
Arrange the cabbage rolls snugly in a large oven-safe pot or Dutch oven. Pour the sauce evenly over the rolls.
- 7
Cover the pot and bake for 1 hour 30 minutes at 350°F (175°C), or until cabbage is very tender and the filling is cooked through.
- 8
Alternatively, simmer on the stovetop over low heat for 1 hour 15 minutes, ensuring the sauce doesn't dry out.
- 9
Garnish with fresh parsley before serving warm.