I haven't posted in a long time- apologies. I was busy having a baby♡ We were surprised to have another boy! That makes #3... which means Dad and the boys share a bathroom and Queen Mama gets her own:-) Score!
On to more good news... since I have so much time off of work, I have been trying some new recipes and I've been having a blast! Tonight I decided to make stuffed cabbage leaves. I was craving Dolmas: a traditional Greek dish (grape leaves stuffed with a dirty rice and a lemon sauce), but grape leaves are hard to come by here in this small town. I had some coconut milk and cabbage, so I decided to do a Thai meal instead. I served this with salmon, but next time I'm going to make this the main course- they're very filling.
Luckily, the cabbage dish was super yummy. Easy too, and healthy. It was pretty inexpensive- and even more so since I used what I had in my kitchen;-) It would be easy to add or substitute ingredients.
This is what I used:
1 head of green cabbage (I didn't use the whole thing, just the big leaves- two leaves per roll)
3 cups cooked rice (I like Jasmine rice)
2 carrots, peeled and sliced julienne
1 bell pepper, sliced finely (I used red)
1 onion, sliced
1 head broccoli, chopped
3 sticks celery, chopped
1 can coconut milk
4 tbs peanut butter (I used natural smooth, but chunky would work)
1 tbs soy sauce
Juice of one large orange
1 tbs dried ginger (you can sub fresh ginger... I would have but I didn't have any on hand)
2 tbs curry paste (you can sub curry powder instead, but I like the flavor of the peppers and lemongrass)
3 cups cooked rice (I like Jasmine rice)
2 carrots, peeled and sliced julienne
1 bell pepper, sliced finely (I used red)
1 onion, sliced
1 head broccoli, chopped
3 sticks celery, chopped
1 can coconut milk
4 tbs peanut butter (I used natural smooth, but chunky would work)
1 tbs soy sauce
Juice of one large orange
1 tbs dried ginger (you can sub fresh ginger... I would have but I didn't have any on hand)
2 tbs curry paste (you can sub curry powder instead, but I like the flavor of the peppers and lemongrass)
(I would have LOVED bean sprouts, water chestnuts, mushrooms, and snap peas, but I didn't have any at my house and grocery shopping was out of the question;-) Something spicy, like jalapeno, would have paired well, but kids were eating this too so I left it out.)
Cook the rice according to the directions and set aside.
In a large bowl, combine all of the veggies. Add the rice and mix well.
In a separate bowl, combine coconut milk, peanut butter, soy sauce, orange juice, curry powder, and ginger and whisk together well.
Add 1 cup of the peanut sauce to the rice mixture and stir well.
Peel apart the cabbage until you have about 16 large leaves. Rinse them well in water. Spoon the mixture into the leaves and roll up tightly, the roll in another leaf (each roll will have two leaves). Arrange them in a casserole dish, like you would enchiladas.
Close up after baking. The leaves should start to brown, but not burn.
Pour the remaining peanut sauce over the rolls. Bake at 400 for about 25-35 minutes.
If you aren't into vegan, you could add cooked chicken to the stuffing. Shrimp or tofu would also be yummy. The vegan version is the perfect "meatless Monday" dish.
