More with cabbage, said it the other day and did….
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Cabbage and Beans:
1/2 cabbage, chopped
2 carrots, diced
1 medium onion, chopped
16 oz. can dark red kidney beans, drained
1 1/2 tablespoon oil
1/4 cup water
1/2 cup tomato sauce
salt, pepper to taste
Sauté onion in the oil for about 3 min. Add carrot and water, and cook over medium heat about 5 min. Add cabbage, salt and pepper, and cook for about 15 min or until cabbage is barely tender, then add tomato sauce and drained beans. Cook for about 3 min and serve.
Stuffed Cabbage with Tangy Tomato Sauce:
2 cups cooked wild rice
1 cup diced onion
4 cloves garlic, thinly sliced
Raisins
Apple cider
One small head cabbage
Tangy tomato sauce (recipe below)
In apple cider, saute onion and garlic until onion is soft
Add rice, raisins and some more cider
Heat gently for a few minutes to let flavors meld
Take cabbage and core and plunge into hot water for a few minutes to loosen leaves
Peel off a dozen or so leaves
Put a layer of sauce in the bottom of the pan
Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture i the middle of the cabbage leaf, fold up the sides and roll
Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce
Cover and bake 30 minutes in a 350 degree oven
Tangy Tomato Sauce:
28-oz can crushed tomato
1 cup diced onion
4 or more cloves minced garlic
1 tbs. apple cider
1 tbs. lemon juice
Saute onion and garlic
Add crushed tomato
Simmer 5 minutes
Add apple cider and lemon juice
Simmer 5 more minutes
Vegetarian Sweet & Sour Stuffed Cabbage
1/2 cup dried porcini mushroom
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
Salt and pepper
1/2 teaspoon grated nutmeg
2 cups vegetable stock
1 pound mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice 2/3 cup brown sugar 2 chopped serranos, optional
Soak the porcini in 1 cup of hot water for 30 minutes Drain and strain the porcini water through a cheesecloth-lined strainer
Reserve the liquid
Chop the porcini
Soak the rice in cold water for 15 minutes
Core the cabbage with a sharp knife
Bring a large kettle of salted water to a boil
Drop in the whole cabbage and cook for 5 to 10 minutes
Remove the cabbage with 2 large spoons and place it in a strainer
When cool enough to handle, remove the largest leaves
You will need about 16 to 18 large leaves
Drain the rice
Quarter the large onion and place it with the egg whites into the container of a food processor and puree
Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms
Bring 1 cup of stock and the strained reserved porcini liquids to a boil in a large saute pan
Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed
Add the mushrooms to the rice mixture
Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides
Fasten with toothpicks
In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls
Cover and simmer for 1 1/2 to 2 hours until the rice is cooked
Baste the cabbage occasionally
Adjust the sweet and sour ratio and season with salt and pepper
Enjoy,
Susan Powter
1/2 cabbage, chopped
2 carrots, diced
1 medium onion, chopped
16 oz. can dark red kidney beans, drained
1 1/2 tablespoon oil
1/4 cup water
1/2 cup tomato sauce
salt, pepper to taste
Sauté onion in the oil for about 3 min. Add carrot and water, and cook over medium heat about 5 min. Add cabbage, salt and pepper, and cook for about 15 min or until cabbage is barely tender, then add tomato sauce and drained beans. Cook for about 3 min and serve.
Stuffed Cabbage with Tangy Tomato Sauce:
2 cups cooked wild rice
1 cup diced onion
4 cloves garlic, thinly sliced
Raisins
Apple cider
One small head cabbage
Tangy tomato sauce (recipe below)
In apple cider, saute onion and garlic until onion is soft
Add rice, raisins and some more cider
Heat gently for a few minutes to let flavors meld
Take cabbage and core and plunge into hot water for a few minutes to loosen leaves
Peel off a dozen or so leaves
Put a layer of sauce in the bottom of the pan
Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture i the middle of the cabbage leaf, fold up the sides and roll
Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce
Cover and bake 30 minutes in a 350 degree oven
Tangy Tomato Sauce:
28-oz can crushed tomato
1 cup diced onion
4 or more cloves minced garlic
1 tbs. apple cider
1 tbs. lemon juice
Saute onion and garlic
Add crushed tomato
Simmer 5 minutes
Add apple cider and lemon juice
Simmer 5 more minutes
Vegetarian Sweet & Sour Stuffed Cabbage
1/2 cup dried porcini mushroom
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
Salt and pepper
1/2 teaspoon grated nutmeg
2 cups vegetable stock
1 pound mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice 2/3 cup brown sugar 2 chopped serranos, optional
Soak the porcini in 1 cup of hot water for 30 minutes Drain and strain the porcini water through a cheesecloth-lined strainer
Reserve the liquid
Chop the porcini
Soak the rice in cold water for 15 minutes
Core the cabbage with a sharp knife
Bring a large kettle of salted water to a boil
Drop in the whole cabbage and cook for 5 to 10 minutes
Remove the cabbage with 2 large spoons and place it in a strainer
When cool enough to handle, remove the largest leaves
You will need about 16 to 18 large leaves
Drain the rice
Quarter the large onion and place it with the egg whites into the container of a food processor and puree
Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms
Bring 1 cup of stock and the strained reserved porcini liquids to a boil in a large saute pan
Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed
Add the mushrooms to the rice mixture
Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides
Fasten with toothpicks
In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls
Cover and simmer for 1 1/2 to 2 hours until the rice is cooked
Baste the cabbage occasionally
Adjust the sweet and sour ratio and season with salt and pepper
Enjoy,
Susan Powter
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