Monday, April 8, 2013

Indian Spiced Cabbage Rolls

Indian Spiced Cabbage Rolls
(for two)

Note: This one is a bit labor intensive; it might make a nice weekend meal.
-          ½ cup rice (dry)

-          ½ large onion

-          5 Baby Bella mushrooms

-          1 lemon

-          Handful of baby carrots

-          Handful of fresh parsley   
           (to your taste)

-          A few sprigs of fresh mint
           (to your taste)

-          2-3 cloves of garlic

-          ¼ teaspoon turmeric

-          1 teaspoon cumin

-          1 teaspoon coriander

-          ½ teaspoon dill (dried)

-          Pinch of cinnamon

-          A generous dash of  
    smoked paprika

-          White wine

-          Olive Oil

-          Salt and Pepper to taste

-         Chicken broth to cover the bottom of the pan

Red Lentils: 
-          ½ cup red lentils (dry)

-          Salt and pepper to taste

-          Generous ½ teaspoon of ginger

-          Generous dash of paprika (regular)

     One small head of Savoy Cabbage 

Put ¾ cup of water in a sauce pan with some salt and bring to a boil. Add ½ cup of rice and cover, reduce heat to low and cook 20 minutes, until rice is tender.


Meanwhile, begin preparing the rest of the ingredients for the filling. 

Dice onion and heat some olive oil in a large pan over medium heat 
(while oil is heating dice the carrots).

Add the onion and carrot to the olive oil, season with salt and pepper and cook 
until the vegetables have softened. 

Meanwhile dice the mushrooms. Then add to the onion and carrot mixture. 

Season the vegetables with garlic cloves, salt, pepper, cumin, coriander, turmeric, 
dill and cinnamon. Stir to combine.

Add the white wine (about 1 and ½ times around the perimeter of the pan should be enough). Squeeze half of the lemon into the mixture. 

 Roughly chop the parsley and mint and add to the mixture, 
letting the wine reduce by at least half. 

Add the rice to the vegetable mixture and stir to combine. Add a generous dash of smoked paprika. Stir, add more salt and pepper if desired, remove from heat and set aside.

At this time put ¾ cup of water and ½ cup of red lentils in a small saucepan and bring to a boil. Reduce heat to low and cover; this will need to cook for about 20 minutes. 

Take the cabbage and remove 8 good sized leaves by carefully cutting through the spine at the base of each leaf.

Pour about ½ cup water into the bottom of a large microwaveable bowl and add the cabbage, standing the leaves up around the edge of the bowl. 

Cover the bowl with a microwave food cover and microwave for 5 minutes. 

Carefully remove from the microwave (the bowl will be hot); the cabbage leaves should look wilted.

Time to assemble the rolls- Place one leaf on a clean, flat surface. Spoon about 2 tablespoons of the rice filling near the base of the leaf. 

Tuck the bottom edge up to cover most of the filling. Fold the two sides in toward the middle. 

Roll it up!

Set the roll aside with the seam side down. Continue this procedure until you have used up all of your cabbage leaves. 

Pour a small amount of chicken broth into a large pan (just enough to cover the bottom completely). Put the rolls, seam side down, into the pan. 

Cover and cook for about 15 minutes on medium low heat (a gentle simmer). You want the filling to be heated through and the cabbage to be tender.

Add the salt, pepper, ginger and a generous dash of paprika (for color) to the red lentils. Once the lentils are soft, and you have achieved your desired flavor, you can remove them from the heat but keep them covered until ready to serve.

At the end of the cabbage roll cooking time, squeeze the other half of the lemon over the tops of the rolls. 

To serve: Spoon half of the red lentils onto each plate, top with two cabbage rolls (to remove from the pan and keep it intact, slide a fork underneath a roll and use it to lift it out of the pan) garnish with a sprig of mint. There will be extra cabbage rolls to enjoy on the side.


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