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Harvest Time...Recipes #25: Cabbage Rolls

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Blog entry by XploreOrganics posted 01-31-2010 03:33 PM 2478 reads 1 time favorited 8 comments Add to Favorites Watch
« Part 24: Greek Fillo Spinach pies (Spanakopita) Part 25 of Harvest Time...Recipes series Part 26: Pickled Tree Onions »

Cabbage Rolls

We had an abundant crop of Chinese cabbage this year and I made a few pans of cabbage rolls for the freezer. It’s nice to dig into them from time to time and still reap the benefits of our garden with some warm cabbage rolls in the winter.

1 6×8 pan
6 large cabbage leaves blanched in salt water and patted dry
4 cups cooked rice
½ lb of ground meat, mushrooms or tofu
1 small onion minced
1 clove of minced fresh garlic (optional)
Dash each of marjoram, thyme, chopped fresh parsley
3/4 tsp salt
1/2 tsp pepper
3 cups stewed tomatoes
2 tbs fresh basil
2 tbs honey
¼ cup sheep feta

Fry the meat (or mushrooms/tofu) with onion and garlic. Stir in cooked rice until warmed. Add marjoram, thyme parsley, salt and pepper and stir together.

In a saucepan, warm the stewed tomatoes with the honey and feta. Set aside.

Fill each cabbage leaf with a scoop of rice mixture and roll tucking in the ends.

Top with the warm tomato sauce.

This can be frozen as is then taken out and cooked in the oven on 350 for 45 minutes. To serve right away, simply bake in the oven for 15 minutes.

-- Xploreorganics, 5b Canada, LFD 06-20 http://colorfulcanary.blogspot.com/



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XploreOrganics

1393 posts in 3720 days
hardiness zone 5b

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8 comments so far

View MsDebbieP's profile

MsDebbieP

14694 posts in 3841 days
hardiness zone 5b

posted 01-31-2010 04:52 PM

feta cheese—that’s new to me. Sounds delicious.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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XploreOrganics

1393 posts in 3720 days
hardiness zone 5b

posted 01-31-2010 05:30 PM

French sheep feta is wonderful. I have some lactose issues and find goat and sheep products gentler. I am not a fan of the “goatiness” of goat cheese, but sheep is sweet and creamy. President’s choice carries grass fed sheep feta. I was pondering a few babydoll sheep (east friesian sheep are ideal for milk, but babydolls are smaller) to make some of my own but I think I’ll stay clear of raising more animals for now :)

-- Xploreorganics, 5b Canada, LFD 06-20 http://colorfulcanary.blogspot.com/

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MsDebbieP

14694 posts in 3841 days
hardiness zone 5b

posted 02-01-2010 03:41 AM

I’m just shaking my head… how do you do it all?

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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GrandmaT

5389 posts in 3719 days
hardiness zone 9

posted 02-05-2010 03:26 PM

this truly sounds delicious …. you do it a bit different then me, so might have to try adding a few of your ingredients next time I make cabbage rolls.

-- "A beautiful garden is a work of heart" --

View jroot's profile

jroot

5121 posts in 3471 days
hardiness zone 5a

posted 02-05-2010 04:24 PM

My wife, with her Ukrainian background, makes them frequently. Your spices look quite interesting. Thanks for the ideas.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

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Bon

7374 posts in 3621 days
hardiness zone 5a

posted 02-06-2010 08:23 AM

Sounds delicious XO.You make them way different from me too.

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

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XploreOrganics

1393 posts in 3720 days
hardiness zone 5b

posted 02-06-2010 09:46 AM

Please share your recipes too…I’m tired of my same old cabbage rolls and would love to try new variations.

-- Xploreorganics, 5b Canada, LFD 06-20 http://colorfulcanary.blogspot.com/

View DavesYard's profile

DavesYard

304 posts in 2898 days
hardiness zone 5b

posted 02-24-2010 07:16 PM

This looks delicious. The cabbage rolls you find in the supermarket frozen section are always yellowish. I dont know if all cabbage turns this way after you cook it. But it doesnt look appetizing.

I will have to try these.

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