Q I love stuffed cabbage. I’ve had it at many restaurants in Florida, but 3 G’s is the best. I live in New York most of the year, but when I’m in Florida, I love this restaurant. — Joanna Reinle, Delray Beach
A. There’s a lot to love about 3 G’s Gourmet Deli & Restaurant (5869 W. Atlantic Ave., Delray Beach, 561-498-3910, 3gsdeli.com) and their Sweet and sour stuffed cabbage is high on that list. According to owner Bruce Garnett, they make about 200 rolls every other day during season. Over the years, this column has featured several stuffed cabbage recipes from local establishments and one thing I’ve learned is South Floridians take their stuffed cabbage very seriously. The same holds true for Garnett, who generously agreed to share his family’s recipe that has been tweaked over the years to perfection, making it a signature menu staple.
The original 3 G’s are Bruce Garnett, his father, Marvin, and brother Andy, who launched the restaurant in 1986. Nowadays, Bruce Garnett holds court for the throngs of locals and snowbirds searching for ample portions of breakfast, lunch or dinner at palatable prices.
Challah French toast, fresh baked chocolate babka muffins, hand-sliced smoked fish, matzo ball soup, overstuffed pastrami on house made loaves of rye and beef brisket keep patrons satisfied. During season, it’s not unusual for lines to form out the door as diners wait patiently for a taste of home.
Passover reservations are nearly full. Garnett recommends placing takeout orders well in advance as menu items typically sell out.
3 G’s Gourmet Deli’s Sweet and sour stuffed cabbage
Recipe quantity was significantly reduced and adapted.
2 heads cabbage, depending on size
1 tablespoon chicken base
1 tablespoon beef base
1/4 cup boiling water
2 1/2 pounds Angus ground beef
1 cup finely diced onions
1/4 cup sugar
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons garlic powder
3/4 cup rice, uncooked
Kosher salt and black pepper, to taste
Sweet and sour sauce (see recipe)
1. Freeze whole cabbage head for at least 36 hours. Defrost in cold water. Core the heads. Chop the core and reserve for Sweet and sour sauce. Gently remove the leaves one by one. Use the first few outer leaves to line an ovenproof casserole dish, set aside. Cut the center vein out of each leaf.
2. Dissolve chicken and beef bases in 1/4 cup boiling water and cool. Place in a large bowl with remaining filling ingredients, mixing until combined.
3. Preheat oven to 350 degrees F. Place a 1/2 cup of beef filling in the center of the cabbage leaf. Starting at the stem-end, fold the outer edges in and roll to close. Place cabbage rolls seam side down, side-by-side in rows, in prepared casserole dish. Repeat process with remaining filling and cabbage leaves. Top with Sweet and sour sauce and 1/4 cup water. Cover and bake until meat and rice are cooked through and rolls are tender, about 2 hours. Check halfway through baking and add water, if needed.
Makes about 11/2 dozen
Nutrition information per 1 cabbage roll: 256 calories, 17% calories from fat, 5g fat, 2g saturated fat, 42mg cholesterol, 38g carbohydrates, 24g total sugar, 14g added sugar, 17g protein, 674mg sodium, 5g fiber
Sweet and sour sauce
Use the 14-ounce can as a measure for water and chopped cabbage.
2 28-ounce cans crushed tomato
1 14-ounce can crushed tomato
1/4 cup plus 2 tablespoons lemon juice
1/4 cup Worcestershire sauce
1/4 cup plus 2 tablespoons white vinegar
1 cup sugar
1 14-ounce can measure of water
1 14-ounce can measure of reserved chopped cabbage
Kosher salt and black pepper, to taste
Combine all ingredients in a large sauce pan over medium high heat. Bring to a boil, reduce to low and simmer, stirring occasionally, until sauce is thickened, about 45 minutes. Season with salt and pepper, to taste.
Makes about 2 1/2 quarts
Nutrition information per 1 tablespoon: 10 calories, 0% calories from fat, 0g fat, 0g saturated fat, 0mg cholesterol, 2g carbohydrates, 2g total sugar, 1g added sugar, 0g protein, 27mg sodium, 0g fiber
