Tag Archives: cabbage

Lentil, Mushroom and Rice Cabbage Rolls with Mustard Sauce

St. Patrick’s Day is lurking right around the corner; the time of year this Norwegian starts callin’ herself Fiona and enjoys doin’ the Irish thang: the wearin’ of the green, drinking beer, eating corned beef and cabbage…..Wait!  What’s a vegan to do about that last thing?!  Cabbage Rolls!  Cooked just like corned beef and cabbage, spices and all.  Served with Irish Soda Bread and a stout beer.  Who needs the corned beef?yum4

In spite of the use of a slow cooker, this meal is time-intensive.  If you don’t have all day, cook the cabbage to “harvest” the leaves and make the filling the night before or even on multiple nights before.  The mustard sauce can also be made in advance.  Bake the soda bread right before serving dinner for maximum yumminess.

My go-to vegan blog, FatFree Vegan Kitchen got the cabbage rolling, my recipe is based on hers.

ingredients cabbage rolls

For the cabbage rolls:

  • 1 large cabbage
  • 3 cups cooked lentils (from 1 1/4 cup dry–follow package instructions, adding 2 minced cloves of garlic, salt and pepper to the pot)
  • 1 cup cooked rice (or other cooked grain of your choice:  bulgur, quinoa, barley,….)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced  (4 cloves shown, because you need 2 for the lentils)
  • 1 package mushrooms, chopped
  • 2 TBSP fresh parsley, minced
  • 2 tsp lemon juice
  • 1 tsp paprika
  • 1/4 tsp allspice
  • 1/4 tsp red pepper flake
  • 1/2 tsp salt
  • 1/2 tsp pepper

Added to the crock pot to make a whole meal:

  • 4 or 5 carrots, cut into 2″ pieces
  • 3 or 4 potatoes, cut into chunks (peeled or not)
  • 1 celery heart, chopped
  • 1 TBSP pickling spices
  • 1 stout or porter beer
  • No Chicken broth, for the pot and to saute the onions, garlic and mushrooms

Cook the lentils and rice (separately) according to package directions, adding garlic, salt and pepper to lentils as they cook.

simmer lentils

Cutting at an angle, remove the core from your cabbage, along with any outer leaves that look a bit gnarly.

remove core

Place the cabbage, core-side up in a large pot and fill with water until the cabbage starts to float, or is covered.  Bring to a boil and simmer, carefully pulling off leaves with tongs as they begin to loosen.  I helped some of mine to loosen using a knife near the core end.

simmer cabbage, core up

Collect 10-12 leaves if large, up to 14 if you end up with some smallish ones.

collect leaves as they loosen

Saute onions and garlic in broth until onions start to caramelize, about 10-12 minutes, adding more broth as needed.  Add mushrooms and saute until softened and water that the mushrooms give off has cooked off.

saute onions garlic and shrooms

Combine lentils, rice, mushrooms, onions, garlic, parsley, lemon juice and spices in a large bowl.

mix filling

Trim the thick stem on each cabbage leaf to allow for easier rolling.

trim thick stem

Place about 1/3 cup of filling near the stem end of a cabbage leaf.  I measured for the first leaf, and eyeballed it from there.

place filling near stem

Fold the stem end over the filling.

fold stem end over filling

Fold in each side.

fold sides in

And roll tightly, placing rolls seam-side down in the bottom of your crock pot.  I didn’t have some of mine rolled tightly enough and some of the rolls came apart while cooking.  (Lentils on the loose!)  I would recommend refraining from overfilling your rolls (my tendency) so you can get the cabbage to roll a second time over the filling, or to fasten the rolls with toothpicks.

roll up tightly

Keep rolling and packing.  It’s best to try to squish them all on the bottom in one layer.  My crock pot is smallish and making two layers added to the issue with the rolls coming apart–I think.

place in bottom of cooker

Place carrots, potatoes and celery on top of the rolls.  Sprinkle with pickling spice or place the spice in a tea ball or cheesecloth bag if you want to contain them.  Pour the beer over the top; add No Chicken Broth to cover.

add potatoes carrots celery spices and liquids

Place crock pot on high for 4 1/2 hours.  Sometime during the slow cooking, make the mustard sauce:

ingredients gravy

  • 2 cups No Chicken Broth
  • 2 TBSP cornstarch
  • 1 cup non-dairy milk
  • 2 TBSP miso (white or yellow)
  • 2 TBSP nutritional yeast
  • 1 TBSP soy
  • 4 TBSP Dijon mustard
  • ground pepper

Place broth in a medium pan and heat to a simmer.  Dissolve cornstarch in non-dairy milk, whisk into the simmering broth.  Whisk in miso, nutritional yeast, soy and Dijon.  Add pepper to taste.  Beware–watch this sauce carefully while heating it.  It boils over quickly and will leave quite a mess for you to clean up.  Not that I’ve ever done that……

simmer until thick

Make soda bread right before the cabbage rolls and veggies are ready, open up a nice, cold, dark beer, top everything with a bit (or  lot!) of the mustard sauce and TADA!

yum4

This meal totally has the feel of a corned beef and cabbage meal–just as savory, hearty, filling and yummy!

yum3

I made everything in one day and felt like I’d spent all day cooking and washing dishes.  The meal was so worth it, but I’m using the cook some of it ahead of time method next year!  Happy St Patty’s Day!

Advertisements

Leave a comment

Filed under comfort food, crock pot, dairy-free, dinner, Holiday foods, recipe, Vegetarian

Slow Cooker Corned Beef and Cabbage

Just in time for St. Patty’s Day–classic Irish comfort food that practically cooks itself!  The March 2012 Everyday Food is full of awesome recipes, including this one.  Can you say yum?

Corned beef briskets are on sale pretty much everywhere right now, making this not only easy, but economical!  Gather everything, and toss it into the crockpot; you’ll have time to try to catch a leprechaun!

  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges, root end intact
  • 1/2 pound small potatoes, cut in half if large
  • 6 sprigs fresh thyme
  • 1 corned beef brisket (about 3 lbs) and spice packet, or 1 TBSP pickling spice
  • 1/2 head cabbage, Savoy if you can find it, cut into 1 1/2-inch wedges
  • grainy mustard for serving

Prepare celery, carrots, potatoes and onion.  Place them in a crockpot with thyme.

Place brisket on top, fat side up.  Sprinkle with spices and add enough water to almost cover the meat.  (This completely filled my crockpot–forcing an adjustment later….)

Cover and cook until corned beef is tender.  4 1/2 hours on high, or 8 1/2 hours on low.

Arrange cabbage over meat.  I moved the whole kit and kaboodle to a large pot on the stove–worked just fine.  Cover and continue cooking until cabbage is tender.  45 minutes on high, or 1 1/2 hours on low.  While the cabbage was cooking, I had enough time to make a loaf of Irish Soda Bread!  So fast,so  easy, and the perfect yummy addition to this comfort food meal!

Remove everything from the pot, carve the brisket and serve!  How ’bout a nice, cold, stout beer with this meal?!  Mmmmmm–perfect!

I ended up with not much left over, but plenty of brisket and potatoes to make a corned beef hash to have with over-easy eggs the next morning!  Yum!

This slideshow requires JavaScript.

slideshow

Leave a comment

Filed under comfort food, crock pot, dinner, Holiday foods, recipe

Nina’s Groutburgers

Yup, “groutburgers.”  Mr17’s granny, Nina, got this recipe from friends, and we think the name derives from “kraut burgers” because of the cabbage in the filling.  Savory filling wrapped in a soft bun, mmmmm–yummy! 

Nina always makes jillions of these, I cut her recipe in half–enough for dinner and leftovers for the three of us. double the recipe for a potluck!

For the bread:

  • 1/2 cup warm water
  • 1 pkg dry yeast
  • 1 cup lukewarm milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 1/4 cup (half a stick) unsalted butter, room temperature
  • 3 1/2-4 cups flour

For the filling:

  • 1 pound ground meat (Nina always used beef, I used chicken, ’cause that’s what I had–surprisingly yummy!)
  • 1 medium onion, chopped
  • 1/2 small head of cabbage, grated
  • salt, pepper, garlic powder, or any other seasonings you like to taste

Start the bread first.  Dissolve the yeast in warm water.  

Mix in milk, sugar, butter, salt, egg and 2 cup of the flour. 

Beat until smooth and add enough of the remaining flour to make the dough easy to handle.

Turn dough out onto a floured surface.

Knead until smooth, about 5 minutes.

Place in a greased bowl; turn greased side up.

Cover and let rise in a warm place until double; about 1 1/2 hours.

Punch down dough, cover and let rise a bit more while you make the filling.

Preheat oven to 375F.

Brown the ground meat and onions together.

Add the cabbage and cook until cabbage is tender.  Add seasonings and let it sit while you prepare the dough.

Divide dough in half.  Roll out each half and cut into 5″ (ish) squares. 

Divide the filling in half and place evenly onto dough squares.  Use the rest of the filling with the second half of the dough.

For each square, pull up two sides and pinch them together along the seam.  Pull up another side and pinch it to the others, and finally pull up the last side to make a little packet.  You may need to get creative with the “squares” from the corners of your rolled-out dough.  Mine ended up kind of triangular.

Place the groutburgers on a parchment or silpat-lined baking sheet.  I needed two sheets for all of my little burgers. 

Bake 20-25 minutes, until golden brown.  Brush with butter if you like.

Serve ’em up at least two per person.  Plenty for me, but the guys had seconds! 

Eat as is or cut them in half.  Dip in whatever you like–mustard (my fav), catsup (Mr17’s fav), or some sort of combo (Michael liked mustard and hot sauce).

You might be thinking that this is a complicated way to have a burger.  Well, it kinda is, but the result is so WAY better than a burger!  Tender-soft dough with a savory meat and veggie filling all wrapped up in a one-handed meal.  Yummy!  I make them when I have time to dink around with a yeast dough; not a recipe for an in-a-hurry week night!  Groutburgers are a perfect grab-and-go lunch.  Mr17 takes them to school and eats them cold.  I like to nuke them for a few seconds. 

Once you have the technique, play with the fillings….how ’bout a mushroom-swiss burger this way?!  BTW, this dough is also fabulous to use as a base for cinnamon rolls….mmmm!

This slideshow requires JavaScript.

slideshow

 

2 Comments

Filed under comfort food, dinner, Potluck, recipe

Pork Potstickers

Like a lot of people, Michael and I went to a Super Bowl party yesterday.  I knew about this party well in advance, and knew I needed to bring a munchie of some sort.  Yesterday morning (yup, the day of the party), I finally came up with what that munchie should be.  Nothing like bringing it down to the wire to bring on a healthy dose of inspiration–potstickers!

Our whole fam loves them, so everyone at the party should, right?!  Right!    Good thing this recipe makes a whole bunch!

  • 1/2 pound ground pork
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped carrots (I started with shredded carrots.)
  • 1/4 cup finely chopped cabbage
  • 2 TBSP worcestershire sauce
  • 2 tsp catsup
  • 1 tsp yellow mustard
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1 lightly beaten egg
  • 1 1/2 tsp kosher salt
  • 1 1/2 packages wonton wrappers
  • 1 1/3 cup chicken stock, divided
  • 3-4 TBSP olive oil

Place pork, veggies, egg, sauces and spices in a bowl.  Work the ingredients together until evenly combined.

Preheat a 12-inch pan over medium-high heat.  Brush with oil.

Place a rounded 1/2 tsp of pork mixture into the center of a wonton wrapper. 

Use a finger to brush a bit of water along the edges, fold the wrapper over diagonally and seal, making little pleats if you like. 

Make 8 potstickers and place them in the heated pan.  Cook for 2 minutes.

Carefully (Splatter alert!) add 1/3 cup of chicken stock to the pan and cook potstickers for another 2 minutes.  The chicken stock will cook off completely.

Lift potstickers out of the pan with tongs, using a bit of water poured into the pan to deglaze and loosen the stickers if needed.  Potstickers will be browned on the bottoms.  Wipe the pan with a paper towel, brush the pan with oil and keep on cooking your potstickers until you have a whole bowl full!  I could make 8 potstickers in about the same time Michael cooked a batch.  I’ve made these without help before, but it was easier with help; and more fun, too.

These are especially yummy with Michael’s secret sauce–I can’t make it, but I’ll tell you what’s in it:  hoisin sauce, dijon mustard, soy sauce, and balsamic vinegar.  He combines some of each of these adding more of this or that until it tastes right to him.  Use whatever you’d like to dip the potstickers in, or eat them as is!

This slideshow requires JavaScript.

slideshow

Leave a comment

Filed under appetizer, Holiday foods, recipe, side dish