Serves: 6–8
Cabbage Rolls
2 Tbs (1 fl oz/30 ml) grape-seed oil
2 cup Carnaroli rice (Carnaroli rice is a short-grain rice used primarily to make risotto)
1 yellow onion, diced
2 cup (16 fl oz/473 ml) white wine
2 cup (16 fl oz/473 ml) chicken or pork stock
2 cup (16 fl oz/473 ml) water
Salt and pepper to taste
2 lb (907 g) cooked bratwurst, chopped
1 head savoy cabbage
Parsley, minced
Applewood-Smoked Oil (see below)
Sauté the rice and onion in the grape-seed oil, deglaze the pan with the wine, and cook stirring constantly until the liquid level evaporates a bit. Add the stock and water and season with salt and pepper. Simmer until the rice is about three-quarters cooked. Cool the rice on a cookie sheet.
In a medium bowl, combine the rice and bratwurst.