This time of year, cabbage is a staple British vegetable and I get a head of cabbage in every veggie box. Sometimes it’s purple, sometimes it’s green. Last week’s was a green variety with a thinner, white veined leaf, with curly edges tinged with purple. Looking for a different way of eating it, I decided to try a vegetarian cabbage roll.
I hadn’t made cabbage rolls in years, not since I have been a veggie, and not for many years previously. In fact, I think I may only have ever made them once before, when I was about 20 and that is a few years ago! Ha ha ha! Goodness gracious, how time flies when you’re living a life!
- 250 grams sliced white cap mushrooms I think a chestnut mushroom, or chopped, flat mushrooms would be better. The white cap didn’t have enough flavor
- 4 large cloves of garlic, minced I think I may be becoming immune to the taste of garlic because I swear there wasn’t enough
- the green part of a leek it wasn’t enough, could have used a whole leek
And add to:
- 1/2 cup uncooked quinoa cook in double amount of water
For the tomato sauce, simmer together:
- 1000 gm tomato passata
- 4 cloves garlic, minced
- 1/2 tsp hot chillies
Core a medium size cabbage and cook for about 5 minutes in boiling water.
Remove the cabbage from the pot, drain and peel off the leaves. Place about a Tablespoon of the quinoa mushroom mixture in the centre of the leaf, roll up and fold over to make little packages and place those in a medium size baking casserole dish (with a fitted cover).
When the cabbage leaves are all used up, pour the tomato sauce over the cabbage rolls so they are covered in sauce, and slide a knife along the sides of the dish to shift the rolls to let the tomato sauce get to the bottom. The tomato sauce will probably bubble a little as it seeps into the cabbage rolls and takes the place of the air.
Put in a slow oven (about 140C) and bake for an hour.
These were definitely better the second day, but even then, they needed something. I had thought about adding sea vegetable to the quinoa-mushroom mixture, and think I should have. I didn’t have any salt! and the sea vegetable would have added some salt. Today I made a beany tomato soup and used some kombu sea vegetable and it was delicious (recipe soon), but these quinoa-mushroom cabbage rolls were disappointing.
I think some mashed swede would add an interesting flavor and give the filling a better consistency. The quinoa and mushrooms weren’t really sticky enough. Perhaps a mixture of quinoa and sticky rice with mushrooms and sea vegetable would work better. I am not sure I will be trying these again anytime soon as they were a lot of work. But if you have some ideas on how to make these tastier, let me know and you may inspire me to make them again!
…and just in case you’re wondering, I did my dishes while I cooked and my kitchen is squeaky clean. I should take a picture and post it so you can see that I generally do keep a clean kitchen. It isn’t always a disaster zone as it was when I was doing my Christmas cooking marathon! I am NOT a slob! I am actually a bit of a neat freak; not maniacal but I do like things clean and orderly, with ‘private’ chaos zones…places where I can have a creativity mess. You know what I mean! oh that’s another blog post!
- Two Steps Shy of a Cabbage Roll (oolongrouge.wordpress.com)
- Stuffed cabbage rolls brimming with veggies! (gicrockpot.wordpress.com)
- Roasted Cabbage (katieept.com)