Stuffed Cabbage Rolls
I had such a wonderful Sunday: Baking, running, a fun lunch, reading, sunshine, a creative dinner, wine, good company.
We spent this afternoon in the hammock reading. I started Jodi Picoult’s Change of Heart. So far it’s a little depressing, but I’m hoping it grows on me.
After some yardwork and housework (we solved the screen problem in our bedroom and cleaned all the floors), the husband felt it was time for a Southern Mint Julep while we read on the hammock. I had a sip – and actually really liked it. I just love bourbon these days. A complete surprise considering I’ve never been a liquor drinker.
Dinner tonight was a KERF creation. We got a head of cabbage from the CSA and were a little clueless on what to do with it. I did a Google search for cabbage and came across stuffed cabbage leaves. With more recipe research, we developed this combo to stuff into the leaves based on what we had on hand:
- 1 head of green cabbage
- 2 servings of cooked brown short grain rice
- 3/4 a cup of cooked navy beans (or from a can – any beans will do)
- 1 small fennel bulb, sliced
- 1 carrot, diced
- 1/2 cup cooked collard greens (we used leftovers from the saag but you could easily leave these out)
- 1 tsp red curry powder
- 1 tsp garam masala
- Pinch ground ginger
- Pinch garlic powder
- Pinch coriander
- 1/3 cup egg whites (or 1 whole egg, beat)
- 1 cup prepared tomato sauce
- 1/3 cup shredded cheese
- Preheat oven to 400*
- Tear large external leaves off of cabbage, and chop remaining inner bulb to use in sautee.
- Boil outer leaves for 2-3 minutes, until slightly wilted and let dry.
- Sautee fennel, carrot, and cabbage in a skillet with some olive oil or cooking spray. After 5 minutes, add rice + beans + spices (and leftover collards, if using).
- When all is heated through, remove from heat and stir in egg whites
- Portion mixture into cabbage leaves (about 1/3 a cup per leaf) and roll them like tortilla wraps.
- Place seam side down into a baking dish.
- Top with tomato sauce and cheese.
- Bake for 20 minutes or until cheese is brown.
Makes about 14-15 cabbage rolls. Serves 3-4. Each cabbage roll is appx. 90-100 kcal, including the cheesy topping.
I don’t like to drink more than 2 nights in a row, just personal preference, but since we had an open bottle of Chardonnay from Friday night, it had to be consumed soon! We invited Karen for dinner at the last minute, so it turned into a fun dinner party 8)
My dinner rolls -
With my wine -
Karen brought over another bottle of wine since our leftovers were only 1 glass’s worth, so I had to taste that too.
And had another small roll for seconds. These were excellent!!! I can’t wait to try them again with other fillings!
I’m going to work out early tomorrow with the husband, so I’m headed upstairs to read in bed and hit the hay early.