This twist on a classic favorite is versatile and can be adapted based on the ingredients you have available.
Ingredients:
1 large head of cabbage
1 pound lean ground beef, pork, poultry (uncooked)
1 can (15 ounces) tomato sauce, divided (see Notes)
1 cup cooked brown rice (see Notes)
1 cup chopped onion
½ cup chopped bell pepper
¾ teaspoon garlic powder
½ teaspoon basil
½ teaspoon oregano
¼ to ½ teaspoon paprika or cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped parsley, dill or cilantro (optional)
Directions:
Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
Preheat oven to 350 degrees F.
Use these steps to remove 12 cabbage leaves from the head:
Trim off the bottom of the cabbage and carefully remove the core with a sharp knife.
Place cabbage, core-side down, in a deep microwave-safe dish along with one inch of water.
Microwave on HIGH for 10 minutes.
Carefully remove cabbage from the microwave.
Let cool until safe to handle.
Pull leaves from the outside of the cabbage and set aside. Return to the microwave for 2 to 3 minutes, if needed, to remove enough leaves.
Spread ½ cup tomato sauce on the bottom of a 9×12-inch baking dish.
In a large bowl, mix together the beef, rice, ½ cup tomato sauce, onion, bell pepper, garlic powder, basil, oregano, paprika, salt and black pepper.
Put about ¼ cup meat mixture in the middle of a cabbage leaf near the core end. Roll the bottom edge of the cabbage over the meat, then fold each side into the middle and continue rolling tightly. Place the roll seam side down in the baking dish. Repeat with remaining leaves and filling.
Pour the remaining tomato sauce over the rolls.
Cover the dish tightly with a lid or foil and bake for 1 hour. The cabbage leaves should be tender and the inside temperature at least 160 degrees F on a food thermometer.
Spoon a little sauce from the bottom of the dish over a serving cabbage rolls and top with chopped parsley, if desired.
Refrigerate leftovers within 2 hours.
Notes:
Use any cooked beans or grains in the filling, such as white beans and barley.
For a flavorful tomato sauce, add 1 teaspoon sugar and ¼ teaspoon each cumin and coriander before dividing. You can also make a sauce with chopped vegetables such as carrots and zucchini.
Use the remaining cabbage for a salad, soup or stir-fry.
No microwave? You can soften the cabbage leaves other ways:
Place the trimmed and cored cabbage in a deep pot. Cover with boiling water and simmer for about 4 minutes. Remove leaves with tongs as they soften.
Place the trimmed and cored cabbage in the freezer. Defrost cabbage in the refrigerator. The leaves will peel off easily.
Every vegetable has its season, and for me, a favorite is “asparagus” season – when the first early Spring crops arrive and the price per pound drops.There are so many ways to prepare asparagus – classic steamed; drizzled with olive oil and balsamic vinegar and roast with garlic of course; and pickled.Yes, pickled asparagus spears – oh, yum!
One of our family traditions is to prepare “Spring Asparagus Soup” for St. Patrick’s Day on March 17th.It’s perfect for our Irish heritage (my mom’s maiden name was Fitzpatrick) to have green soup and corned beef.This is a quick and easy soup to prepare, low in calories and asparagus is such a nutrient rich vegetable.
Asparagus is a young tender shoot (spear) vegetable, which emerges from its underground root system. Their use as food was well recognized by the ancient Greeks and Romans as a prized delicacy. One of the oldest recorded vegetables, its thought to have originated along the coastal regions of eastern Mediterranean and Asia Minor regions. Botanically, it is a herbaceous perennial plant (meaning it will come back year after year with a little attention and maintenance) belonging to the Asparagaceae family. It is closely related to the Liliaceae plants which also include onion, garlic, tulip, daffodil, etc – all the heralds of Spring.Plant asparagus crowns in early spring, and once established, this plant can provide an abundance of healthy spears after a couple years.Young scaly edible spears emerge from the underground extensive matted root systems, which can be ready for harvest in early Spring in some areas, usually by late Spring here on the Oregon Coast.When I see my asparagus making an appearance in the garden, that’s when I know it’s Spring.
Asparagus is a very low-calorie vegetable. 1 cup (134 g) fresh spears carry just 40 calories.Fresh asparagus is a good source of dietary fiber, Vitamins A, C, E and K, as well as the B vitamins. Asparagus is an excellent source of minerals, copper, iron,. calcium, potassium, manganese, and phosphorus.
This soup is so easy to prepare, elegant and very nourishing.And if Spring had a flavor or taste – it’s Asparagus soup! Serve it for your Easter dinner, and when it’s spring asparagus season – stock up!The soup freezes well, too.You can use vegetable stock and then it is vegan/vegetarian and is also gluten-free.
SPRING ASPARAGUS SOUP
2 1/2 lbs. asparagus
3 T. butter
1/2 C. minced onion
4-6 cloves of garlic, minced
1/2 t. ground coriander
4-6 C. chicken or vegetable stock
Salt and White Pepper
1.Steam asparagus to tender, bright green.
2.Cut tips and reserve.Cut remaining stalks into 1″ pieces.
3.Sauté onion, garlic and coriander in butter in large heavy pan, until soft, not browned.
4.Add asparagus stalks.Simmer 10-15 minutes
5.Puree in blender or with submersible blender
6.Pour back in pan; add stock; add asparagus tips.Heat to hot.
Indulge in the vibrant harmony of flavors with this beet and carrot salad – a quick, simple, and creamy delight that elevates any meal as the perfect side dish.
Ingredients
1 carrot, sliced thin or coarsely grated
¼ cup minced onion
2 Tablespoons light mayonnaise or plain yogurt
¼ teaspoon eachsalt and pepper
1 Tablespoon chopped cilantro (optional)
6 (2-inch round) beets, cooked from fresh and diced, or 1 can (15 ounces) drained, rinsed and diced
Directions
Wash hands with soap and water.
Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.
In a medium bowl, combine the onion, mayonnaise, salt and pepper. Add cilantro, if desired. Add beets and carrots and stir to mix. Serve warm or cold.
Perfectly Paired: Roasted Parsnips and Carrots as Your Ideal Autumn Comfort Side. Roasting these root vegetables brings out their delightful blend of sweet, smoky, and nutty flavors, making them the ultimate accompaniment for a cozy, rainy fall day.
Ingredients:
¾ pound parsnips, peeled if needed
¾ pound carrots, peeled
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
3. Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
4. Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.
5. Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
6. Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
7. Refrigerate leftovers within 2 hours.
Notes:
Try adding other seasonings such as thyme or onion powder.
