So have you ever noticed how in winter there are so many screamingly unhealthy recipes? And have you ever noticed these are the ones we want to eat, dammit? Not me this year. Sure, I’ve been eating some screamingly unhealthy food, but I’m happy to report that none of it has been in the form of dinner.
One example: cabbage rolls. Winter comfort food minus the carbs. Vegan version, European-styled. Yummo. I read a lot about them all over the place, then jumped in making stuff up. I can’t credit any one recipe, but if you have one that’s similar to mine, let me know and I’ll credit yours, because hey, I probably read it while researching these puppies.
Because I took a zillion photos, this will be my picture-adventure into cabbage rolls.
Step One: cook your filling. I used a mixture of barley and vegetables, so here is my soaked, rinsed barley about to be cooked on the stove. I am a bay leave addict.
Step Two: While my barley was cooking, I made a basic tomato sauce. Nothing fancy: canned tomato, pasata, lots of garlic, onion, a little bit of white vinegar, a little bit of sugar. Easy. I have to admit, I made my sauce and barley in advance because otherwise there are heaps too many steps for a lazy bones like me.
Step Four: I added my barley and a can of drained brown lentils to my veggies, and flavoured it with cumin, paprika and cinnamon. I wanted a warm, European feel to my rolls, but you could tinker with the spices and make them more Chinese style cabbage rolls easily. Upon reflection, I would add much more flavour, as it was nice, but too subtle for Ben and I.
Step Seven: I rolled 1-2 tablespoons of my mixture into the cabbage leaves. I rolled everything up a bit like a burrito, but I had to be careful because some of the cabbage leaved had split or were odd sizes. I just did the best I could.