Saturday, 28 August 2010

Unstuffed leaves

My plan last night for dinner was to stuff some cabbage leaves with paella rice. What had stimulated me to do this was an attack on our cabbage crop. A pincer movement of rabbits and slugs had declared war on bed 2 and had plundered our otherwise beautiful cabbages. So we can't leave the cabbages for too long in the ground. We need to pick them and use them. Cabbage strikes me as something notoriously difficult to make interesting. Nevertheless, I'm going to give it a go.

I steamed some cabbage leaves to soften them. Into the paella I added from the allotment onions, a shallot and tomatoes. From the supermarket came a bit of chorizo sausage. The cabbage leaves however turned out to be a bit too small for stuffing. The experiment didn't quite work. So, I simply laid them on the plate to make a bed for the rest of the meal (which included some new potatoes - the first of our crop - and home made nasturtium pesto).

1 comment:

elfriide tramm said...

on of our (estonian) almost-national foods is cabbage leaves filled with minced meat. steam cabbage leaves at first. fry mince with onion, salt and pepper. fill leaves with mince. put these rolls on deep pan or pot, add some buillon or water where cabbage leaves steamed+butter and let it sit on fire some time. at the end also some cream may be added. really tasty!