Dinner Plate #55
Another classic meal to comfort my wounded spirit: Mashed potatoes, carrots, green beans, and cabbage rolls (recipe from the Cheeky Chickpea).
This cabbage was harder to deal with than the one I used last time I made this recipe, but I still managed, and the whole thing was still utterly, almost unimaginably delicious. When life gives you frigid weather, make something that has to bake for nearly three hours.
I adore cabbage rolls, probably because I adore all stuffed veggies, really!
I needed a recipe like this as, having an abundance of cabbage in recent CSA boxes, have been wanting to make cabbage rolls (and agreed; love stuffed veggies!). What is your position on tempeh? I use tempeh, ground in the processor to create a 'ground meat' texture, as a veg stuffing ingredient often (and tempeh burgers are nothing to sneer at). Thanks! PS: Buckwheat grains, cooked properly, meaning separate, fluffy grains and not like porridge, are a great ingredient in stuffed cabbage.
ReplyDeleteI like tempeh, but I don't use it as much as other things because I don't see it in recipes very often. I occasionally deliberately find a way to use tempeh just so I can have it again--but that means finding a recipe, because I don't feel familiar enough with it to just wing it with tempeh, the way I can with other things. I do love a tempeh breakfast hash, though, and in that, I would crumble the tempeh up to make a kind of sausage. Thanks for the recommendation on buckwheat grains.
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