Piano & Stuffed Cabbage

You may think it unlikely that stuffed cabbage and piano should be linked in anyone’s mind – and you’re correct. But in my mind they are connected.

Growing up in Highland Park in St. Paul, I played the piano. Playing the piano has been a pleasure I have enjoyed my entire life. As a child, my piano teacher lived just a few houses away. She opened her house and her heart to me. Starting in the third grade, each week I would visit her for piano lessons. She had a black baby grand piano in her living room. A wooden metronome sat to one side. I spent many hours at that piano. We used the “Schaum” piano lesson books. She is an accomplished pianist and vocalist. As I grew older I would also babysit for her two daughters. On occasion I helped her out in the kitchen on evenings when she and her husband were entertaining friends.

One of those times was the very first time I had stuffed cabbage. I remember smelling the tomato and garlic the instant I stepped in the kitchen. She had a large Nesco on the counter in her tiny kitchen. Inside were dozens of bubbling, stuffed cabbage rolls! They were like nothing I had ever tasted before. How amazing to be able to make something like this. Now I do. And so can you.

Any fall or winter afternoon when you are hanging around the house is a good time to make this dish. Soon cabbages and sturdy greens will arrive at the farmers’ market. Pick some up and make this dish. It takes a little time, but it isn’t difficult. Here is a classic recipe I have used for twenty five years or more.

1. Fill a soup pot with about 2 inches of water. Heat to boiling. Choose a loose-leaf cabbage head. Collard greens, kale or brussel sprouts top greens will work also. Blanch (1-2 minutes in 2 inches of boiling water) 3-4 whole cabbage leaves at a time. Blanch 12 leaves in all. Trim the thick vein from the back of the leaves with a paring knife for easier folding.

2. In a mixing bowl combine 1 pound lean ground beef, 1 cup cooked rice, 1 egg, 1 crumbled piece of bread, 2-3 tbsp Worcestershire Sauce, 2 cloves chopped garlic, chopped basil, freshly ground black pepper. Divide into 12 portions.

3. Empty the water from the stock pot. Return the pot to the stove. In a small amount of olive oil saute one chopped onion till tender. Add one 14 oz can tomato sauce, 2 tbsp brown sugar.

4. Wrap each ground beef portion in a cabbage leaf. Place in the sauce. Cover and simmer on low for 1 hour. Serve and top with extra sauce from the pot.

Leftovers are even better the next day. Microwave and enjoy.

Stuffed cabbage will always remind me of this wonderful woman who was my piano teacher for the duration of my childhood and early teen years. She was, and is, a truly positive influence in my life. I am grateful to have had her as a mentor and teacher. She brought the gift of music into my life. Today she remains a good friend.

You may also like Tiny Silver Spoons, My Mother’s Sewing Machine and Soups of March.