Tag Archives: cabbage

Cabbage or Collard Greens Stuffed with Lentils and Rice

Cabbage Rolls Stuffed With Rice and Lentils

Welcome to Food Matters Monday!  This week, Keely Marie chose the recipe for us–stuffed cabbage rolls!  Keely Marie has some really great food on her blog–a couple of my favorites are her homemade naan (so brave–I haven’t tried making my own naan yet because I’m afraid I’m going to ruin it…) and her take on the polenta cake we all made a while back.

The stuffed cabbage recipe in the Food Matters Project Cookbook has meat in it and I’m a once-in-a-while meat eater (and a never ground beef eater) so chose not to include it in this recipe.  Wanting to stay with Bittman’s approach, though, I headed to my cookbook collection and grabbed his How To Cook Everything Vegetarian book.  And there it was.  A vegetarian version.  This reminded me of stuffed grape leaves quite a bit.  With the advantage of being able to use only pantry items I already had.  I always have cabbage on hand and ended up having collard greens on hand to test (with great results!).  The filling reminded me of mujadarrah, one of my favorite dishes, and one I will make when I know I’m going to have a busy workweek ahead of me.  Mujadarrah is basically rice and lentils with cumin, topped with fried onions and plain yogurt.  It was all I could do to not use the lentils and rice to make mujadarrah today and knowing this, I made extra so I could make the dish tomorrow!

If you prefer, you can also “deconstruct” the dish, serving it as a lentil/rice/cabbage bowl with some crumbled feta and a drizzle of olive oil.   Equally delicious, though not nearly as fun to eat.

Deconstructed Stuffed Cabbage with Lentils and Rice

I’m so glad I got to try this recipe because now I know that I can use cabbage and collard leaves to make cool “burritos” with any variety of fillings.  I’ll take this healthy option over a flour tortilla any day!

Cabbage or Collard Greens Stuffed with Cumin-Scented Lentils and Rice; adapted from Mark Bittman’s How to Cook Everything Vegetarian Cookbook

  • 1 tablespoon extra virgin olive oil, plus a little for garnish
  • 1/2 onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups vegetable stock or water
  • 1/2 cup brown, white, or Basmati rice (I used short-grain brown and Lundberg Farms is my favorite brand)
  • 1/2 cup dried brown lentils
  • 1 tsp cumin
  • Salt and freshly ground black pepper
  • 8 large cabbage or collard greens, see below for preparation
  • Feta, Gruyere, Fontina, Gouda, or mozzarella cheese slices or butter (optional–leave out the cheese and this recipe is vegan)
  1. Put the oil in a medium pot over medium-high heat.  When hot, add the onion and cook, stirring occasionally, until it’s soft, about 5 minutes.  Add the garlic and cook for another minute, then add the stock and bring to a boil.
  2. If you’re using brown rice, add it to the pot along with the lentils.  If you’re using white or basmati rice, add the lentils and cook them for 5 minutes, then add the rice.  Turn the heat to medium-low so that the mixture bubbles gently, cover, and cook until the lentils and rice are tender and the liquid is mostly absorbed (you don’t want it completely dry), 25 to 30 minutes.  If there is excess liquid, take the cover off, turn the heat to high, and boil it off, being careful not to burn the bottom.  Sprinkle with salt and pepper and set aside.
  3. Meanwhile, use a thin-bladed sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage, removing its core.  Pull off 8 to 12 large, untorn leaves and put in a steamer above a couple inches of salted water.  If you are using kale, simply Cover and cook until the leaves are just flexible enough to bend.  Make a V-cut in each leaf to remove the tough central stem.
  4. To stuff the cabbage or kale leaves, put a leaf, curved side up, on a counter or cutting board.  Put 1/4 cup or so of  filling in the center of the leaf, near where you cut off the stem.  Fold over the sides, then roll up from the stem end, making a little package.  Don’t roll too tightly — the mixture will expand as it cooks.  Skewer the rolls with a toothpick or two to hold them together or just put them seam side down.
  5. Put the cabbage packages in the steamer and cook until the cabbage is tender, 10 to 15 minutes.  Top with a slice of cheese and run under the broiler until bubbly if you like or drizzle with olive oil or melt a pat of butter on top.  Sprinkle with herbs and serve.

Shredded Sauteed Cabbage With Tomato and Ginger

Shredded Sauteed Cabbage with Ginger and Tomato

At the risk of being totally unoriginal, I am going to share a Martha Stewart recipe because it is my absolutely favorite way to eat cabbage.  I think I ate this for three days straight a couple of weeks ago and I could have kept on going but alas, the head of cabbage had to meet it’s end.

This was one of my go-to detox dishes and a surefire way to convince anyone to enjoy cabbage.  I served mine over my grain blend (with short-grained brown rice, farro, quinoa, and radish seeds).  Note that Martha’s recipe lists ginger as optional.  It is a must, in my opinion!

Keep this recipe in your back pocket for when you ‘get back on track’ in January.  Light and healthy, yet warming.  Great as a main dish or side–I’m planning on serving these with some perogies on the day after Christmas.  Mmmmm.

Shredded Sauteed Cabbage; from Martha Stewart

  • 4 1/2 teaspoons vegetable oil
  •  1 medium onion, sliced
  •  1 tomato, chopped
  •  1 inch of fresh ginger, peeled and minced (optional)
  •  1/4 teaspoon crushed red-pepper flakes
  •  1 small head of green cabbage, cored and thinly sliced (about 10 cups)
  •  1 1/2 teaspoons coarse salt, plus more for serving
  1.  Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
  2. Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don’t want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

Homemade Kimchi

Ever since my big brother sent a gigantic Pickl-it jar to me for my birthday (with a card that said, “From the best brother in the world”) I’ve been in the mood to make and eat fermented foods.  I’ve always been a little nervous about fermenting things myself but this gadget takes the mystery (and fear) out.  I’ve got a big jar of sauerkraut going right now…can’t wait to try it out!

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The only bummers about this jar are that a) it is huge so I have to make A LOT of one thing at one time and b) I want others so I can pickle other foods simultaneously.  Recently, while lacto-fermenting a batch of mixed veggies (cauliflower, carrots, celery, and radishes, which turned the batch a nasty pink color…lesson learned) I had a hankering for Kimchi.  Much to my delight, I found a recipe that didn’t require any elaborate process, unless you call hanging out in the fridge for a week elaborate.

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This recipe, from Serious Eats, was exactly what I had in mind.  I wanted an authentic recipe and I wanted to know how to make it without shrimp paste, which I find to be a bit much for me.  This recipe shows you not only how to make it without shrimp paste, but how to make it vegetarian!  I’m fine with fish sauce so made my version with it but it was great to find out that you can use miso as a fine substitution, which I will surely try for next time.

I had some kimchi yesterday with my special grain blend for a snack.  To make my grain blend, cook wild rice and brown rice with water to cover for 25 minutes.  Add farro, black and/or white quinoa, and radish seeds.  Cook another 15-20 minutes covered on low heat.  Turn off and let sit for 10 minutes before fluffing.  The radish seeds are my favorite part.  they pop in your mouth and are so fun to eat!

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Homemade Kimchi; from Serious Eats

Ingredients

  • 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total
  • 1 small daikon radish (about 4 ounces)
  • 8 scallions, greens roughly chopped, whites reserved separately
  • Kosher salt
  • 8 cloves garlic
  • One 2-inch knob ginger, peeled
  • 1/2 cup Korean chili powder (kochukaru)
  • 2 tablespoons white or red miso paste
  • 1 tablespoon sugar
  1. Place cabbage leaves, daikon, and scallion greens in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. It should release about 1/4 to 1/2 cup liquid.
  1. Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste or fish sauce, and sugar in the bowl of a food processor or blender. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary.
  2. Once cabbage is wilted, add chili mixture and turn to coat. Add 1 cup water to mixture. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. Cover the kimchi with its liquid.
  3. Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating (see note). Kimchi will last for up to 1 month after opening. Alternatively, place directly in fridge and taste daily starting after the first week until it’s as sour as you like it. Consume within 1 month.

Notes: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp. It’s normal for the kimchi to produce lots of gas as it’s fermenting. Your jar’s lids may pop open when you open them and bubbles may appear in the liquid. Do not be alarmed.

As for the kochukaru—Korean dried chili powder, this is perhaps the only ingredient that can be a little tough to track down, but it’s absolutely essential. Korean chilis are a lot more about flavor than heat. You can pack a whole load of chili powder into your kimchi before you end up with a significant amount of heat. I haven’t found any other pepper with a similar flavor profile and heat/aroma ratio.