You’d think that after those lovely (but not light) chicken and wild mushroom blintzes that we were done for the meal. But no, not the Spicebox Supperclub. We go all out, and then beyond! A wonderful counterpart to the blintzes were some of the best stuffed cabbage rolls we’ve ever had, paired with olive oil mashed potatoes. These cabbage rolls were in tribute to Rani’s Croatian heritage.
Sarma (Croatian stuffed cabbage)
Notes from Chef Dave:
I added 1/4 tsp of cinnamon and some nutmeg.
I found that the jarred cabbage leaves were better and easier than making your own cabbage leaves in vinegared boiling water.
I took the cooked cabbage rolls our of the tomato/chicken broth mixture that the rolls have been cooking in and let them cool and then chilled them in fridge overnight. I then put the paprika and garlic roux in the tomato sauce and thickened it. Finally, I split the sauce in two, reserving half for reheating the rolls and blending the other half smooth.
Olive oil mashed potatoes
2 lbs Yukon gold, roughly cut
1/3 cup olive oil
Salt to taste
1. Cook the potatoes until the potatoes flake. Drain and reserve 1 cup of cooking water.
2. Heat olive oil, then take the pot off the flame. Put the drained potatoes in the hot oil (watch for spitting oil) and mash. Use reserved water to reach desired consistency.
3. Season with salt and pepper.