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Eggplant Smoked Cheese Stuffed Cabbage

Eggplant and Smoked Cheese Stuffed Cabbage

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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Servings

4 Servings

Ingredients

  • 1 head of cabbage leaves separated and parboiled for 5 minutes
  • 2 long purple eggplants
  • 3 ounces smoked cheese
  • 2 tablespoons grated parmesan
  • 6 sundried tomatoes
  • 1/4 tablespoon oregano
  • salt and pepper to taste
  • 2 cloves garlic minced 
  • 1 cup white wine

Instructions

  •  Bake eggplants in oven at 380°F for 20 minutes.   
  • Discard the peel and place eggplant pulp in the blender.
  • Add smoked cheese, Parmesan, sun-dried tomatoes, oregano, salt and pepper to taste. Blend.
  • Stuff eggplant mixture into cabbage leaves and form rolls. Set aside.
  • Pour oil into a pan, add garlic and cook until golden.
  •  Add the rolls seam-side down. Sprinkle with salt and pepper to taste, and cook on medium heat for 10 minutes. 
  • Combine wine and garlic. Pour the sauce on top of the cabbage rolls and raise the heat to let it evaporate. 
  • Lower the heat again, cover and cook for about 20 more minutes on a medium/low flame (or in the oven at 350° F). 
  • Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014
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