St. Joseph, Patriarch Cabbage Rolls

History

Much of St. Joseph’s dramatic and memorable narrative center’s around his life in the land of Egypt–a country that also would house his bloodline and the Israelite people until their escape in Exodus.

Although historic Lutheran traditions for St. Joseph, Patriarch are hard to come by, we thought that making an Egyptian dish and remembering Joseph’s life there could be an appropriate way to commemorate this saint and Christological figure.

Cabbage Rolls

All varieties of stuffed vegetables are popular in Egypt. When considering these dishes many of us would probably start thinking about common Mediterranean foods such as stuffed grape leaves, eggplants, peppers, and tomatoes. However, stuffed cabbage leaves (rolls) also fit into this category and can be a great example of Egyptian cuisine.

Some might argue that cabbage rolls are primarily a food of Eastern or Central Europe, however, the Mediterranean version differs slightly from its northern counterpart. Usually smaller and size and implementing a saucy tomato sauce that is poured over the cooking rolls, the Mediterranean style also features a variety of grains and vegetables in its filling.

We also love connecting this dish to St. Joseph, Patriarch, as cabbage rolls can easily be made into a vegetarian meal by substituting beef for lentils or another hearty grain. This is perfect for those among us who practice fasting since St. Joseph’s day often falls during the Lenten season.

If you are eating the original recipe don’t forget to top the rolls with some thick sour cream or yogurt and a few more sprinkles of dill!

Ingredients

2 large heads of cabbage

1 teaspoon salt

1 tablespoon olive oil

1 large onion

1 tablespoon minced garlic

1 pound lean ground beef

1 tablespoon ground cumin

2 teaspoons salt

2 teaspoons pepper

8 ounces tomato paste

3 cups rice, cooked

2 can crushed tomatoes

¼ cup dried parsley

¼ cup dried dill

2 tablespoons olive oil

Instructions

1. Begin by bringing a large pot of water to a boil and add in the 1 tsp. salt. While the water reaches temperature, wash and core the cabbage head. Submerge the cabbage into the boiling water and cook for 10 minutes. Remove the cabbage, allowing it to drain.
2. Meanwhile, brown the ground beef over medium high heat, then add in the oil, onion, cumin, and salt. Once the onions are tender, add the garlic. Sauté for 2-3 minutes. Add the tomato paste and cooked rice. Give everything a stir and remove from heat.
3. Next, prepare the cabbage leaves by carefully peeling them off one layer at a time and removing the main “rib” of the leaf by cutting a triangle around the stem. Cut each of the leaves into 2 or 3 equal sections.
4. Once the cabbage leaves are cut to size, fill each one with the meat-rice mixture and roll them up, folding in the sides as you go. Place the first layer of rolls in the bottom of the large slightly greased pot with the seam of the roll facing “down.” Alternate the direction of each of the following cabbage rolls layers.
5. After they are arranged, return the pot to the stovetop. Add in the oil, crushed tomatoes, dill and parsley. If the liquid isn’t covering the top of the rolls, add water until the level is just above them. Simmer on medium-low for at least 30-40 minutes, though more time will allow the flavors to mingle. Remove and enjoy!