This week’s video is the second in my Better-for-You Comfort Food Series. We will enjoy making some delectable, German-style Cabbage Rolls together, with a twist. Because I am primarily a vegetarian (I eat eggs and some fish!) I am adapting the recipe I learned from my Mom and using a plant based “meat” for the filling. I’m also using vegetables harvested from Annapurna Garden for almost all of the other ingredients!
Comfort food is such an amazingly effective tool in finding grounding and a sense of security in times of uncertainty. We all need to do what we can for ourselves and our families to enhance our overall sense of well-being, so that we can be more effective in helping to create that well-being as a reality for everyone and everything in this world.
If we choose our foods with is this in mind, we naturally gravitate toward healthier, more locally sourced ingredients. And eating healthier doesn’t mean having to lose out on flavor or appeal. My goal with the Better-for-You Comfort Food Series is to highlight how eating well for ourselves is good on many levels and in many ways- inside and outside of ourselves.
I hope you enjoy this video, and please subscribe and share with your friends!
Cabbage Rolls
2 large heads cabbage, leaves separated and parboiled
3 large cloves garlic, finely minced
1 small red onion, finely chopped
1 large carrot (about 1 c), shredded
½-1 c finely minced celery
2 tbls finely chopped fresh parsley
1 egg
¾ c coarsely ground GF breadcrumbs, moistened w/2 tbls broth or water
12 oz plant-based “ground beef”
1 tsp smoked or Hungarian paprika
1 tsp curry powder
1 tsp caraway seeds
1 tsp Himalayan salt
Black pepper to taste
2-3 tbls olive oil
Twine or thread
Parboil cabbage leaves, rinse in cold water, drain and set aside. Combine all other ingredients in a large bowl and mix until well combined. Wrap a little more than a handful of filling in several layers of cabbage leaves and tie closed with twine or thread.
Pour olive oil in skillet and heat over medium high heat. Reduce heat to medium and add cabbage rolls, browning all sides and edges. Transfer to 350 degree oven for about 30 minutes.
Mashed Potatoes
2 ½-3 lbs Yellow or Russet potatoes, large dice
2 tbls vegan butter
¼-½ c non-dairy milk (I used oat)
Salt to taste
Boil potatoes until a fork breaks them easily, remove from heat and drain water. Add “butter” and mix with a hand mixer until incorporated. Add “milk” and mix with mixer until fluffy. Yum!
Sauce
3 c stewed tomatoes
1 can tomato paste
2 large cloves garlic
¼- ½ small onion
1 c mushrooms, any type
1 tbls anchovy paste or 1 tbls Bragg’s Aminos (or both!)
2 tbls non-GMO cornstarch with ¼ c water for slurry
2-4 tbls olive oil
Sautee onions and garlic in olive oil until translucent and just beginning to brown. Add mushrooms and saute until beginning to cook. Add tomatoes and cook down until liquid is somewhat reduced, about 10 minutes. Add tomato paste, anchovy paste (or Bragg’s) until incorporated and cornstarch slurry, enough to thicken, stirring constantly. Remove from heat.
Plate the cabbage rolls and mashed potatoes side by side, with tomato sauce poured across them both. Enjoy!
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