Savoy Cabbage
It's not fair when a nutritious vegetable like Cabbage gets a bad rap for the stink.Did you know,cooking with aromatic spices and herbs considerably reduces the odor while cooking cabbage?.And most importantly over cooking should be avoided with cabbage.
Cabbage was never a hostile vegetable in my family,in fact the way mom used to cook the vegetables ,enriching with herbs and spices,all the strange odor was pleasantly masked.So if you have been avoiding the vegetable for this reason,try the flavorful way of cooking the cabbage,that might just change your view of the healthy vegetable.
The antioxidant rich member of cruciferous family of vegetables,Savoy cabbage, is the frilly kind of cabbage,its large outer leaves are perfect for the rolls.And the inner core is excellent for the coleslaw.
The mellow stuffing consists of wholesome barley(you could use any other whole grain - freekeh,whole millet,brown rice or broken wheat),bell peppers,onions and spices.The wilted leaves are rolled with the stuffing ,then can be steamed and drizzled with the herb-ginger sauce or cooked with the sauce,which ever method works.I for one,used the former method.
Recipe : Barley Stuffed Cabbage Rolls with Herb-Ginger Sauce
Ingredients
12-14 large outer leaves of Green or Savoy Cabbage
1/4 teaspoon salt.
For Stuffing
2 cups barley,cooked
2 cups of bell peppers(red or green or orange or all),sliced
1 medium onion ,sliced
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1 clove garlic,chopped
1/2 inch ginger root,minced
1/2 teaspoon hot chili powder
1/2 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon canola oil
Method
Wilt the leaves in salted boiling water for a 4-5 minutes.Drain and drop in cold water to stop any further cooking.Drain all the water.
Heat the oil on high and saute the onions and sliced peppers,for 4-5 minutes.Add the garlic,ginger,salt and rest of the spices.Cook for 2-3 minutes.Mix in the barley ,turn off the heat.
Start rolling the leaves,place about a tablespoon of filling on each leaf,roll up firmly,folding in sides to enclose filling.
Steam the rolls in a bamboo or other kind of steamer until soft 8-10 minutes.Then to serve ,drizzle with the herb-ginger sauce.
If you don't use the steamer.Pour the herb-ginger sauce over the rolls and cook in covered skillet for 8-10 minutes or bake at 375F for 10-12 minutes.
Herb-Ginger Sauce
Ingredients
2 cups of fresh herbs and greens(I used spinach,mint and cilantro)
1 teaspoon fresh ginger,minced
1 medium onion,finely chopped
1 hot pepper(green chilli or jalapeno),seeded and chopped
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1/2 teaspoon salt
2 teaspoon canola oil
Method
Saute the onions in oil until lightly browned,add the spices,greens and herbs.Cover and cook for 5-6 minutes.Blend for smooth sauce.Use as directed in the above recipe.
The rolls are sent to the CWF - Whole grains : Barley event.And also the real food event,Two for Tuesdays.
In case you missed ,get more recipe ideas of Cabbage and other Cruciferous vegetables.
