I discovered a new food last night that I absolutely love! The best part is that my son loves it too! I am always searching for new foods that include vegetables that he will actually eat...now I have found a new one! I had my annual Christmas party last night for all of my students that I tutor in English. It was a potluck dinner, which I love because I get to try new foods from the local Okinawan people! One of my students, Rei brought cabbage rolls. They were so YUMMY and my son ate it up not paying any mind to the CABBAGE! It was a great dish! Below is the recipe! ENJOY!
Cabbage Rolls
(Makes eight compact rolls)
8 savoy cabbage leaves, washed
1 large onion
1 lemon
1 green onion
1 celery stalk
1 vegetable stock cube
250g / 8 oz ground beef
3-4 slices of bacon
1 Portobello mushroom, or 4-5 regular button mushrooms
2 slices of toast bread
Salt and pepper
Dried thyme
If the stem part of the cabbage leaves is too thick, shave off a little of it to make the overall thickness more even.
Bring some water to a boil. Put in the cabbage leaves and cook for 3-4 minutes until limp. Take out and keep the cooking liquid warm.
Cut the green part of the green onion lengthwise into thin strips.
Take about 1/3rd of the onion and the celery stalk, slice roughly and throw into the pot with the stock cube and about 1 tsp. of dried thyme.
Chop the remaining onion, bacon and mushrooms very finely. Turn the bread slices into crumbs. (Needless to say, this part goes much faster with a food processor.) Mix all together with the ground beef, season lightly with salt and pepper and about 1/2 tsp. of dried thyme.
Divide the mixture into 8. Squish each portion into a rough oval ball and place on a cabbage leaf, near the stem end. Roll up, fold in the sides, and roll closed. (The key is to not overfill the cabbage leaves, so if you have small leaves, just blanch more of them and make smaller rolls.) Secure the roll by tying around a green onion strap.
Add the juice of 1/2 a lemon. Carefully put the cabbage rolls into the liquid. Heat until the liquid is bubbling, then lower to a simmer and cook for at least 20 minutes, preferably longer.
(Makes eight compact rolls)
8 savoy cabbage leaves, washed
1 large onion
1 lemon
1 green onion
1 celery stalk
1 vegetable stock cube
250g / 8 oz ground beef
3-4 slices of bacon
1 Portobello mushroom, or 4-5 regular button mushrooms
2 slices of toast bread
Salt and pepper
Dried thyme
If the stem part of the cabbage leaves is too thick, shave off a little of it to make the overall thickness more even.
Bring some water to a boil. Put in the cabbage leaves and cook for 3-4 minutes until limp. Take out and keep the cooking liquid warm.
Cut the green part of the green onion lengthwise into thin strips.
Take about 1/3rd of the onion and the celery stalk, slice roughly and throw into the pot with the stock cube and about 1 tsp. of dried thyme.
Chop the remaining onion, bacon and mushrooms very finely. Turn the bread slices into crumbs. (Needless to say, this part goes much faster with a food processor.) Mix all together with the ground beef, season lightly with salt and pepper and about 1/2 tsp. of dried thyme.
Divide the mixture into 8. Squish each portion into a rough oval ball and place on a cabbage leaf, near the stem end. Roll up, fold in the sides, and roll closed. (The key is to not overfill the cabbage leaves, so if you have small leaves, just blanch more of them and make smaller rolls.) Secure the roll by tying around a green onion strap.
Add the juice of 1/2 a lemon. Carefully put the cabbage rolls into the liquid. Heat until the liquid is bubbling, then lower to a simmer and cook for at least 20 minutes, preferably longer.
1 comments:
This recipe sounds great! I love cabbage! I'm going to try it out. I'll let you know how it turns out!
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