Sebastian Michael's cookbook

Rolled cabbage and potato and mint salad

Cabbage

Ingredients

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) cream of tomato soup, undiluted, divided
1/2 cup water
Directions

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1-1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.

Potato and mint salad

Ingredients
3 pounds baby Yukon gold potatoes
1 lemon, juiced (about 2 tablespoons)
3 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup mint leaves, chopped
Flaky sea salt, for garnish
Preparation
In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 10 minutes. Drain and let stand until cool enough to handle, about 10 minutes.

Meanwhile, in a large bowl, whisk the lemon juice with the olive oil and season with salt and pepper. Quarter the potatoes and toss them with the dressing and chopped mint leaves. Serve warm or at room temperature, sprinkled with flaky sea salt.