Stuffed Cabbage with Mexican Crema and Walnuts
Jasmine Rice, Beef, Castelvetrano Olives, Herbs, Lemon
When I saw this recipe from Bon Appétit, I thought… I have a head of cabbage, I can make my own version without having to go to the dreaded grocery store. The result was a mighty tasty and quite striking Stuffed Cabbage made with everything on hand.
Give it a try! Use the recipe as a blueprint to incorporate what you have available. It’s actually quite fun to make the substitutions.
You’ll definitely need a cabbage, any kind will do. And long grain rice, fresh herbs, some kind of sour cream or yogurt, some nuts, an egg or two. And there you go!
The recipe is flexible; add meat or not, onion is nice but not mandatory. I like savory olives but you may like sweet raisins. Lemon is good for tart notes, but no lemon? No problem, Bon Appétit uses sumac in their recipe. No dill? Use parsley. Butter is great but olive oil would work just fine.
The recipe is easy, I did use quite a few pots and pans however. But hey, there’s plenty of time for doing dishes…
Adaptable Stuffed Cabbage Recipe
Continue reading “Adaptable Stuffed Cabbage for These Unusual Times”
Veggie Broth, Crispy Tofu, Gai Lan
Watermelon Radish, Carrot, Bok Choy, Sesame Chili Oil
Have you received a copy of a food magazine in the mail with a cover photo that absolutely floors you? February 2018 Bon Appetit did that for me. There was no way that I wasn’t going to “Cook The Cover” and make that gorgeous Crispy Tofu in Shiitake Broth.
Alas, time passed and I didn’t make it. But, last Saturday’s trip to the Torrance Farmers Market gave me the inspiration…it came from a vegetarian Korean food booth called Dave’s Gourmet Korean Food with a sample of his hot “Vegee Broth.” It was amazing – complex flavors in a vegetarian broth made with fermented vegetable juice, sea salt, low sodium gluten-free soy sauce, and miso.
As I walked the market, watermelon radish and bok choy remembered from that February magazine cover ended up in my basket. I already had carrots and firm tofu at home.
One ingredient that is not in Bon Appetit’s recipe was beautiful Gai Lan, also known as Chinese broccoli. Slightly bitter and slightly sweet, with tasty broad leaves, petite buds, a few pretty white flowers, and tender stems – this had to be added to my version of the vegetable soup.
Here is the link to the original recipe by Bon Appetit, and my adaptations are listed below. Those in the Los Angeles area can find Dave’s Vegee Broth at various Farmers Markets across the county. If you are not in LA, simply follow the original broth recipe. It will take a little longer but be, no doubt, worth your time.
Veggie Broth, Crispy Tofu, Gai Lan Recipe
Continue reading “Cook The Cover”
Mexican-style Meatball Soup
Pasilla & Cumin Scented Beef Broth with Rice & Zucchini
Roasted Chiles from Hatch, New Mexico
Garnished with Fried White Corn Tortilla Strips
Lime and Cilantro
Last summer I wrote about Hatch chiles
. The famous chile from the “Chile Capital of the World” in Hatch, New Mexico. I addition to lots of fresh chiles, I also bought some pre-roasted chiles to keep on hand in my freezer. They were perfect for this albóndigas recipe.