Monday night's dinner

[Guest guest]

It's too hot to cook but I have to feed the husband person and I just scored a

huge bag of outer leaves from cabbages from the produce guy at the grocery.

Seems that they pull the outer deep green leaves off and throw them away because

people supposedly don't want them. I am composing the e-mail in 's RTE so

there shouldn't be too much strangeness going on with the recipe. Totally beyond

my control if there is.

 

Sweet and Sour Cabbage (based on recipe from Diet For A Small Planet)

 

12 whole cabbage leaves

2 tablespoons oil

1 onion, chopped

1/2 (one half) cup toasted sunflower seeds (I put mine in a dry wok, stir with

wooden spoon till toasted)

3/4 (three fourths) teaspoon caraway seeds

1/2 (one half) cup raisins

1, 15 ounce can tomato sauce (I add a bit of this and that, I won't just use

plain tomato sauce!!)

1 tablespoon lemon juice

1/4 to 1/2 teaspoon ground cinnamon (omit if you don't like cinnamon)

3 cups cooked brown rice

plain yogurt or sour cream to top, if wanted

 

If you are going to jazz up the tomato sauce, do so now, then set aside. (I

add sauteed onion, garlic, fresh basil, fresh oregano, pepper, a little sugar)

Steam cabbage leaves until limp, set aside. Heat oil and saute onion until

translucent. Add nuts, caraway seeds, cinnamon, and lemon juice, saute 2

minutes. Combine rice with sauteed ingredients and enough sauce to moisten.

 

Put about 3 tablespoons of filling on each leaf and roll up, securing with

toothpick if necessary. Put the rolls in a skillet and pour the remaining sauce

over all. Cover and cook until cabbage is quite tender, about 15 minutes.

Serve topped with yogurt or sour cream, if wanted.

 

Supposedly serves 4. Makes 12 rolls so this is 3 meals for my husband and

myself.

 

 

 

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