Cabbage Rolls -- the thought alone makes my mouth water. Admitted, the process is messy and
labour intense. But worth it!!!
THE FILLING:
1 to 1-1/2 cup Grains (Brown Rice and a tbsp or two of each Barley & Lentils)
1 med Onion (finely diced)
2 stalks Celery (finely diced)
1 sm Green Pepper (finely diced)
3-4 toes Garlick (minced)
1 med Carrot (grated)
1 lb Tomatoes (fresh or canned, skins removed)
2 tsp Italian Seasoning
1/2 tsp Black Pepper
1-2 envelopes Washington's Broth and Seasoning Mix
1 Bottle of Beer or 1 can Vegetable Broth (optional, you can use Water or Tomato Juice)
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Oil for sauteeing
1 sm Leek (sliced--optional)
1-2 Jalapenos (finely diced--optional)
2 lg Onions (diced)
1/2 bunch of Celery (thin-sliced)
2 med Carrots (diced)
1 Green Pepper (diced or fine strips)
3-5 toes Garlick (minced)
Cabbage (use up the small middle, shredded)
1-2 Tbsp Picante Sauce
Black Pepper (ad lib)
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1 large Head or 2 med heads of white Cabbage
THE STUFFING: Cook Grains in as much liquid as the rice calls for (mash Tomatoes in theirJuice, add Beer, Water), with first set of Veggies and Spices (50-55 mins); should be pretty dry when done. Then fry up the second set of Veggies, add to grain mixture. After the next step, 'The Boiling', you will have the middle of the cabbage head; chop and fry it, then add this too. Season with Picante Sauce. If it all seems a bit dry, you can add a few Tbsps of Tomato Soup.
THE BOILING: In very large pot, prepare cabbage by parboiling for a few mins until the outer leaves come off without tearing--you might have to cut the heavy veins at the bottom a bit so they will come off more readily. As you get more into the middle, you might have to put the head back into boiling water for a few mins to keep softening the leaves. It will take 2 leaves per roll. NOTE: Sometimes I use two heads of cabbage just for the leaves and use the rest later for Fried Cabbage. Put the leaves on kitchen towels to drain. Fry up the finely shredded innards of one head to add to the grain mixture (see Stuffing).
THE BONDAGE SCENE: Take your stuffing, adjust taste with Picante Sauce and Pepper, if needed. Put a generous glob on a smaller leave, wrap as tightly as possibly without tearing the leave. Wrap second (larger) leaf around, then tie it all up with white thread.
THE RITUAL BURNING: In lg pan (with lid) add generous amount of Oil; when hot, add cabbage rolls, cover, turn down heat, let cook for a few mins until the Cabbage is cooked. Remove lid and brown (very dark!) on both sides.
THE EATING: Potatoes Au Gratin make a wonderful accompaniement. Don't forget to remove the string before eating! :-)
Individually wrapped, they will freeze nicely.
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THE FILLING: 1 recipe Stuffing as for Cabbage Rolls above, but OMIT Green Pepper Cabbage in it, either.
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about 8 medium-sized Green Peppers
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THE SAUCE:
1 cup Onion or Mushroom Gravy
1 can Tomato Soup
1 can Cream of Celery Soup
1/4 cup Picante Sauce
THE PEPPERS: Take out stem, cut a bit around the edge so you can remove the seeds and membranes from their insides. Parboil them for 10 mins, drain (upside down!) cool.
THE STUFFING and NUKING: Adjust taste with Black Pepper or Jalapenos. Fill your Peppers, place in deep microwaveable casserole dish. For the Sauce, mix everything together, pour over the Peppers, cover (lid or plastic wrap), nuke 12-14 mins. Remove from microwave, spoon some of the Sauce over the top, use your judgement to return to nuke a few more minutes. Again, I love them accompanied by Potatoes Au Gratin, but Mashed Potatoes are nice, too.
FREEZING: Cut in half, put in freezer-save dish and spoon some Sauce over the top. You can also add some Potatoes and have a ready-made lunch or dinner. Not too bad with just some hearty Bread on the side, either.
Start with a thick Barley Soup (click HERE for recipe). Take a small head of cabbage, cut into 8 chunks and simmer this in the soup until done. Alternately, the cabbage can be shredded (makes it more suitable for freezing the leftovers). I recommend using at least a cup (or more) of Marinara Sauce in this, or add an envelope of your favourite Spagetti Sauce to the soup. This is excellent with lots of crusty French or Italian bread for dipping.
This is something can can be made very quickly in just one portion, or a panful to freeze in portions for later use.
For a panful of this, take
3 very large Onions (or equivalent, thinly sliced)
1 Jalopeno (cut into fine strips, optional)
1 or 2 bunches Spring Onions (sliced diagonally)
handful of Broccoli tops (optional)
handful of Snowpeas (optional)
1 med Carrot (julienned, optional)
1 lg pck Button Mushrooms (thinly sliced)
3-4 cloves Garlic (minced)
1 env. Hot & Spicy Szechwan Stir Fry Sauce Mix
1 cup Water (orVegetable Broth)
ad lib: Bottled Hot Szechwan Stir Fry Sauce
Sesame Oil, Vegetable Oil, 1 tbsp Oleo
Heat Vegetable Oil, add all Veggies EXCEPT Mushrooms and Garlick, saute them until they're almost done the way you like them, add Garlick, mix, a bit of Sesame Oil, saute for another couple of minutes. Then push everything aside, melt the Oleo, add Mushrooms and stir-fry them in the Oleo. When they've absorbed all the Oil and begin to brown, incorporate into the rest of the Veggies. Whisk the Sauce Mix into Water (or Tomato Juice or Vegetable Broth), pour over everything, stir, then add as much of the bottled Sauce as you want (I always try not to overdo it, I really do try!). After about a minute of cooking everthing with the Sauce, it is done! This is my favourite thing to pour over a baked potato -- yummy!!! Someday, I'll try it over rice :-)
NOTE: Experiment with different veggies, a bit of green or red pepper, I've even used up a cup of leftover shredded Zucchini.
TO FREEZE: I usually freeze this in (about) 10-oz portions (portion control is not one of my virtues).
THE SHORT FORM: For a quick supper, set a potato to bake in your nuker. Then just take a handful of Mushrooms, an Onion, slice them, saute them, add a toe of Garlick (minced), then pour on the bottled Sauce (perhaps a bit of water). Presto!
all recipes copyright
Valkyrie Grant
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