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Garden to table 11-09-16

The humble cabbage offers a variety of ways it can be enjoyed. Around our house we savor it in soups, stews, steamed and stuffed. Here is one of my favorite ways to cook it. It is a relatively inexpensive dish to make leaving room in your budget to splurge on other delicacies to go with it.

1 Savoy or green cabbage

2 Tbsp. butter or olive oil

1 large leek, quartered lengthwise, washed and chopped

1 /2 cup chopped parsley

1 teaspoon chopped marjoram

1 teaspoon thyme

Salt and freshly milled pepper

1 cup cooked brown rice, barley or quinoa

1/4 cup plain yogurt

1/4 cup tomato juice or stock

Preheat oven to 375 degrees. Prepare 12 of the cabbage leaves by submerging them in boiling water for about a minute. Lay out on a clean tea towel to drain. Quarter the remaining cabbage -removing the core, cut into strips and chop finely.

Heat butter or oil in a wide skillet and add the shredded cabbage leek and herbs. Season with 1 tsp. salt. Add 1/2 cup water, cover and cook over medium heat until veggies are tender. Drain and transfer to a bowl. Add rice and yogurt and mix well. Season with pepper and additional salt if needed.

Divide the filling into the 12 cabbage leaves. Fold the ends neatly and roll. Place a single layer in a baking dish and add the tomato juice or stock. Cover and bake for 30 minutes. Place a pat of butter atop each cabbage roll and serve.

 

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