Grain Meat
Ingredients
3¾ cups cold water
½ cup vegetable or vegan boullion
3 tablespoons sea salt
4 cups vital wheat gluten
2 (24 x 18-inch) pieces cheesecloth, each folded in half to make a 12 x 18-inch piece
Safflower or canola oil spray
144 inches (8 feet) butcher’s twine
Directions
In a large container, combine the cold water and base. In a mixing bowl, stir together the salt and the vital wheat gluten, then add the base mixture, mixing until combined. You may need to use your hands to bring everything together. This dough should look a little rough and may have a small amount of excess liquid in the bowl.
Divide the dough into two equal parts. Roll each half into a log about 8 inches long.
Layout the cheesecloth on a clean counter or cutting board. Spray with oil and place each roll onto its own piece of cheesecloth. Wrap the cheesecloth around the roll. Cut four pieces of twine, two about 10 inches long, the other two 18 inches each. Twist one end of the cheesecloth to make it tight against the roll, and tie this off with a double knot, using a 10-inch piece of string. Push in the roll on the untied end, and twist the cheesecloth until the roll is snug. Tie this off, using an 18-inch piece of string with a double knot, tying off a loop at the end to use as a handle. Tie the other roll in the same manner. Cut the remaining piece of string in half (you will have two 20-inch pieces of string). Tie each roll with string at equidistant intervals down the roast, using a slipknot (see How to Tie a Roast photos, here).
In a large stockpot, bring 4 quarts of water to a boil. Holding the tied-off ends, gently slip the rolls into the water. Allow to come back to a boil, lower the heat to medium, and allow to simmer for about 1½ hours, or until internally it reads 195°F on an instant-read thermometer.
Remove each roll from the water and allow to cool enough to handle. Using scissors, cut away the twine and cheesecloth and discard.
Cut each loaf into 1-inch cubes. Run the cubes through a meat grinder or meat grinder attachment.
The rolls can be stored in a gallon-size resealable plastic bag in the freezer or can be ground immediately to use in recipes.
Recipe Credits: https://fieldroast.com/cookbook/
Stuffed Cabbage
1 whole head cabbage (about 4 pounds)
1 large onion (chopped)
2 tablespoons butter
1 pound ground meat
1/2 pound ground pork
1 1/2 cups rice (cooked)
1 teaspoon garlic (finely chopped)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
1tsp garlic
1tsp pepper
1tsp coriander
1/4 tsp nutmeg
Prepare the Cabbage
Remove core from cabbage.
Place whole head in a large pot filled with boiling salted water.
Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Make the Filling
Sauté the chopped onion in butter in a large skillet until tender.
Add the meat and seasonings, stir to combine, and let it cool.
Mix the cooled mixture with the rice and stir to combine.
Place about 1/2 cup of meat on each cabbage leaf.
Flip the right side of the leaf to the middle, then flip the left side.
Flip the bottom of the leaf and you will have something that looks like an envelope.
Roll away from you to encase the meat and make a neat little roll.
Cook and Serve the Stuffed Cabbage
Heat oven to 350 F. Place the cabbage rolls on top of the prepared marinara sauce in the casserole dish or Dutch oven, seasoning each layer with salt and pepper.
Pour beef stock over rolls, cover, and place in heated oven.
Bake for 1 hour or until cabbage is tender and meat is cooked.
Serve with pan juices and an optional drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.