I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
I had some red cabbage from Misfits and wanted to do something different I found this refreshing idea.
Our cilantro was starting to go to seed thanks to the 5 day heat wave so this worked perfectly.
But I did add some apple cider vinegar it jsut needed something to kick it up a notch.
½ head red cabbage, cored and finely shredded
1 large carrot, cut into fine julienne
¼ cup (60 mL) chopped cilantro leaves
1 bunch green onions, diced
1 Tbsp lime juice
1 Tbsp orange juice
½ tsp pure maple syrup
1 Tbsp extra virgin olive oil
1 garlic clove, peeled and minced
½ tsp sea salt
¼ tsp white pepper
My optional 1 to 2 tablespoons of apple cider vinegar. Added a little kick in my opinion
In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.
I got a red cabbage with my Misfits Market order thinking it would be a small head that I could add to my salads, but it turned out to be huge. I like stuffed cabbage and figure why not. If your interested in trying Misfits use my code (COOKWME-FG1DCQ) that way we can both save some $$. This is a quick, easy and pretty good. I have made other recipes like sweet and sour but I kind of like this one.
1 large head purple cabbage
3 cups water or unsalted chicken broth
1 cup brown rice, cooked and cooled
1 ¼ pounds ground sirloin
1 egg beaten
1 tablespoon garlic powder
½ cup chopped onion
1 green bell pepper, seeded and diced
2 teaspoons ground sage
2 teaspoons Italian seasoning (optional)
Sea salt and black pepper
2 ½ cups low-sodium marinara sauce (my mother in-law used to use tomato soup)
Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minutes, until soft and malleable.
Bring the 3 cups water or broth to a boil, then add the rice. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.
Preheat oven to 400˚F.
In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and rice.
In a baking dish, spread 1 cup marinara sauce over the bottom.
Take a scoop of the meat mixture ( I used my medium ice cream scoop) and roll into a cylinder or ball. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, I had some left over so I just made small meatballs with leftover and placed in pan. I think they are called porcupine balls, I call it chef’s treat.
Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls Cover the baking dish with tin foil and bake at 400˚F for 55 minutes.
You could also use this for stuffed peppers, acorn squash