i’m sitting here
watching pbs
watching dw paint our living room wall
watching the chocolate banana bread cool
spring is being a tease
but we’re moving on like
it’s not messing with us
i watched a few youtube videos
on how to re-pot plants
then i went crazy
re-potted 3 plants:
2 cyclamens and a jade
AND
planted 2 pots
of some blue flowers
and sweet basil.
we’ll know in a few weeks
if i have a knack for these things.
in the meanwhile,
i made a warming casserole
to counter the winter-like weather outside.

thanks to Mastro Co for sponsoring this post. large casserole can be found here.

stuffed cabbage casserole (gf + df)

1 head of savoy cabbage (any cabbage will do, though i think red would be quite messy as the color would bleed), leaves peeled and cleaned. shoot for 15 leaves
1 lb ground pork
1/2 lb sausage, we used spicy italian
olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 tsp minced ginger
1 tsp cinnamon
1/2 tsp nutmeg
salt & pepper
1 jar of dice tomatoes (our local grocery store has them now!) (1 28 oz can of diced tomatoes would be fine)
2 TBL tomato paste
1/4 brown sugar
3 tsp sherry wine vinegar
1/2 cup of day old, cooked rice
1/4 cup nut milk, i used oat

preheat oven to 350.

on the stove top, bring a pot of water to boil. if you have a steamer, this step will be easier. steam the cabbage leaves for anywhere from 5-10 minutes, until pliable. if you don’t have a steamer, blanch the leaves, a couple at a time done in batches. you’re looking for translucent leaves that are pliable.

in a pan, heat up some olive oil. saute the onions and garlic. add in the ginger, cinnamon, nutmeg. season with salt & pepper, be generous. transfer half the mixture into a big mixing bowl. set aside.

in the pan with the remaining onion mixture, add in the diced tomato, tomato paste, brown sugar, and sherry wine vinegar. season with salt & pepper. warm through, turn off heat and set aside.

in a food processor throw in the rice and nut milk. pulse until a combined. add in the reserved onion mixture, ground pork and sausage, salt & pepper and PULSE to combine. you don’t want the mixture to turn to mush, but all the ingredients need to be thoroughly mixed together.

using one leaf at time, with the hard ribs removed, roll about 2-3 TBL of the meat mixture. here’s a very amateur video of how to roll something. arrnage the rolls seam-side down in a heat proof casserole dish. pour tomato sauce over the rolls, cover with foil and bake for about 40-45 minutes. remove the foil and bake for another 15 minutes.

serve with side of braised radishes.

BAM!

2 years ago: chocolate babka rolls