Eastern Europe can go between Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia, and Ukraine, and there is bound to be some version of "Stuffed Cabbage" in every part of Eastern Europe. To name a few-- the Lithuanians call it "holubki", Polish
call them "Golabki", for Serbs it is "Sarma" and it so on and on.....In Middle Eastern, Greek, Asian and Italian cuisine it is very common to stuff all kinds of vegetables with ground meat.
1 Tablespoon cooked brown rice
chopped scallions-1/4 cup
chopped bamboo shoots- 5 oz can chopped fine
chopped water chestnuts-8 oz can chopped
Cabbage- 1 medium
ginger chopped- 1 tspn
garlic chopped- 1/2 tspn
soy sauce- 1 Tblspn
Mirin/rice wine-1/2 tspn
Chili flakes- 1/2 tspn
Balsamic Reduction....Reduce 1 cup Balsamic vinegar down to 1/4 cup
1. Into a medium hot Wok, add the olive oil.
2. Add ginger, garlic, chili flakes and saute adding one veggie
at a time until all of them are slightly cooked yet crisp.
3. Now add the soy sauce, wine and beaten eggs and finally the
rice mix the ingredients vigorously in the Wok until the
eggs are just cooked and holds the rice together with the veggies.
remove and cool.
4. Remove about 10 leaves from the cabbage and steam lightly in
hot water until just cooked and pliable.
5. Place the cabbage leaf on a flat surface and add a scoop of the
fried rice mixture in the center. Roll the cabbage just like you
would roll a springroll to encase the rice mixture completely.
6. Place a vegetable steamer with water at the bottom ready.
7. When you are done with making rolls with the cabbage leaves and
there is no filling remaining, place the rolls in the steamer
above the water and steam until done for about 10 mins.
8. Make a Balsamic vinegar reduction. Serve as a dipping sauce.