OK, I'm guilty of getting cabbage from the CSA and then letting it sit in my fridge until I need the space for something else, then I throw the cabbage away. Truly sad, I know.
This time I was determined to make good use of it. So I stuffed it with every leftover I could find in the fridge and made one tasty pocket of goodness. It's good on it's own, but I like to slather anything in sauce, so I made a tahini-miso sauce to accompany it.
I borrowed a vegetarian cookbook Mediterranean Harvest from my mom that had a stuffed cabbage recipe, but I didn't make anything resembling the recipe in the book. The tip on preparing the cabbage, plus a method from somewhere on the internet gave me the courage to tackle this.
I made a bunch and keep forgetting to take a photo as it's plated. Here's one right out of the fridge. It doesn't look like much on it's own, but is surprisingly filling and delicious.
Preparing the cabbage:
Bring a large pot to boil. Core the cabbage so it almost looks like a little cabbage hat. (Save the core for broth.) Once the water is boiling, add 1 tsp salt, turn off the heat, and (carefully) plunk in the cabbage head and cover. Leave about 20 minutes. Fish out the hot cabbage head and place in a large bowl and filled with cold water. Just leave the cabbage hanging out in the water until you're ready with your filling. I saved the pot of water and put in a bunch of other veggie trimmings for broth. Sometimes cabbage isn't recommended when making broth, but I thought it turned out really nice and isn't particularly cabbagey.
Prepare the filling:
I used wild rice, sauteed mushrooms, a brown rice blend, grilled veggies - eggplant, peppers, squash, zucchini, onions, leeks. This was all leftover stuff that went well together so I mixed it up.
Now fill the cabbages:
Take off one leaf and place on a cutting board with what would be the top facing toward you and the bottom stemmy part away from you. I should have taken a photo. The back end will curl up a bit and this is where you want to put the filling. I used about 1/2 cup per leaf. Then you fold like a burrito and put seamside down in a pan. I cooked mine on the stove in an enameled cast iron pot (I love Le Creuset.) When you've filled the pot with cabbage pockets, take about 1/2 cup of the cabbage water (or broth if you've already thrown in some other veggies) and add 1 TBS tomato paste. Pour this over the cabbage and then simmer for about 20 minutes covered. I had more cabbage pockets than the pan would hold, so I stuck a few in the freezer that I'll cook later.
Like I said, my filling started out good, so I didn't really need a sauce, I just wanted one.
Miso tahini sauce
1/4 cup tahini
2 TBS miso
2 TBS lemon juice
1/4 cup water
I've got some posts to catch up on and I came across this photo from an excursion to Whole Foods (conveniently located near my new job):
Memphis-Made Designer Vegan Chocolate!
8 hours ago