Vegetarian Stuffed Cabbage: Time to Get Healthy Because I’m Over-Stuffed.

cabbage 2

I over did it with my eating this winter. I’m sorry! So shot me, and if you do, give me a chocolate cake to eat first and maybe some cheese, any kind will do, just make sure there are mass amounts of it.

Dad is spending the latest snow storm with me and I wanted to cook something healthy not only for him, but for me, “enough is enough” as  they say and considering the last three storms I ate pretty much what I wanted; the highlights being a wheel of brie, a pound of bacon, a chocolate cake with butter-cream frosting, and a homemade lasagna that I learned how to make in Italy. (That fat-tastic lasagna is made with Bolognese and Béchamel sauce and I shamelessly admit to eating a 9 by 8 pan of it in a 12 hour span, but it did have carrots in it, so it wasn’t an entire fat-fest.)

cabbage 3

Anyway, it’s that time of year when I look at my belly and say, “Wow, John, you’re a fat pig, you really pigged-out all winter, and it’s time to trade-in the butter for celery sticks.” Blah! -Okay, so tonight I made brown-rice vegetarian stuffed cabbage, it was practically fat free and wholly healthy and it was really tasty. The raisins I used gave a natural, earthy sweetness to the cabbage and balanced off the nutty flavor of the brown rice.

For the stuffing I used an organic brown rice, and when it was half-way cooked (about 2o minutes) I tossed into it a cup of raisins and covered the pot so the raisins would excrete their sweetness and plump.

Next, in a small amount of olive oil, I sautéed chopped onions, red peppers, carrots, and to that I added ground Allspice, salt and one small, chopped garlic clove. I added the rice to the veggies and threw in a handful of sunflower seeds and tossed it all together with a wooden spoon. I love wooden spoons. Anyway, I put the rice mixture to the side to cool a bit.

The sauce was easy to make. I boiled a cup of raisins in two cups of water and to that added a 16oz can of tomato sauce, 5 cloves, a tablespoon of French mustard salt and pepper. I let that simmer for a while.

Keep this sauce watery, don’t let it get too thick, add more water if you need too.

Boil an entire head of cabbage until you can easily peel the leaves away.

Run the cabbage under cool water, piling-up the leave as you peel them away.

Place a small amount of the rice stuffing on each cabbage leaf, tuck-in the sides and roll them into a tight little package. Lay them in a baking pan side by side, pour the sauce over the cabbage rolls, cover with foil and bake  350 and after a while undercover them and continue to bake them until the sauce becomes bubbly and thick. When serving the cabbage rolls, spoon more sauce on top of them along with the raisins.

Happy Snow Storm.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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3 Responses to Vegetarian Stuffed Cabbage: Time to Get Healthy Because I’m Over-Stuffed.

  1. Thanks for sharing your recipe. Sounds delicious!

    Like

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