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Mar 10, 2015

Local Vegetable of the week “Cabbage”
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Mar 9, 2015

Fish Chowder
Meatloaf
BBQ Beef Meatballs
Lamb Chops
Fried Chicken
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Aromatic Spiced Cabbage

Mar 9, 2015

Instead of the traditional sautéed cabbage, I decided to add a few spices to create a twist in flavor and add additional health benefits. Fennel seeds add a sweet smell and taste, while cumin seeds add earthiness and mustard seeds add a light spicy pungent flavor. To aid in health, the highly revered turmeric known for its anti-inflammatory properties was added to this spice mix changing the cabbage to a yellow color.

Ishmir Savory

Recipe from Ishmir Savory
Vegan Chef & Holistic Nutrition Health Coach
……………………………………………………

Makes: 6 -8 servings

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon black mustard seeds
  • 1 medium sweet onion, sauté sliced
  • 3 large cloves of garlic, minced
  • ½ teaspoon turmeric powder
  • 1 large carrot, julienne
  • 1 medium savoy cabbage head (1 – 1.5 lbs.), regular green and/or red can be substituted
  • ½ cup lightly roasted cashews
  • Sea Salt
  • Cayenne Pepper

Directions

  1. Remove coarse outer leaves of the cabbage. Cut in half then quarters to remove the core. Cut each quarter into fine shreds – or use a food processor, if available, to make things easier.
  2. Heat the oil in a large stainless steel or cast-iron pan over a medium heat. When the oil begins to shimmer, toast the fennel, cumin and mustard seeds. When the mustard seeds begin to pop add the onion and garlic and sauté until the onion is translucent; approx. 3 -4 minutes.
  3. Once the onions are cooked add the julienne carrots, turmeric, and a sprinkle of sea salt into the mixture and stir for another minute.
  4. Add the cabbage to the pan with 3 – 4 tablespoons of water to prevent sticking and stir to evenly combine for a minute or two. Then cover the pan to allow the cabbage to steam. Lower the heat and cook for another 7 – 10 minutes or until the cabbage has cooked down to desired texture. (I personally like to have a little bit a crunch left in the cabbage). Taste the mixture and adjust seasonings if necessary with additional sea salt and cayenne. Stir in the lightly roasted cashews and serve!

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Turkey Stuffed Cabbage Rolls

Mar 9, 2015

Stuffed with ground turkey, this recipe is a leaner, healthier take on traditional beef or sausage stuffed cabbage rolls. Serve alongside mashed potatoes or cauliflower for a delicious family meal.

Makes: 8 servings (2 rolls per serving)

Prep. time: 25 mins  •  Cook time: 1 hour 20 mins

Ingredients
Turkey Stuffed Cabbage Rolls-cooked turkeyFor the rolls:

  • 1 pound lean ground turkey
  • 16 leaves cabbage
  • 1 cup water
  • 1/2 cup long grain rice, uncooked
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped white or yellow onion
  • 1 clove finely chopped garlic
  • 1 egg, beaten
  • 2 cups carrots, julienne

For the sauce:

  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 2 teaspoons lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon dried Italian Seasoning

Directions

  1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes, or until rice is tender. Set aside.
  2. Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes, or just until tender. Remove, drain leaves and set aside.
  3. In a separate bowl, whisk together the ingredients for the sauce — tomato sauce, honey, spices, lemon juice, tomato paste, Worcestershire sauce, and salt and pepper.
  4. Heat oil in a skillet over medium heat. Add turkey and onion and cook until turkey is browned and onion is tender. Add garlic; stir and cook for another minute. Transfer mixture to a bowl and allow to cool slightly. Mix in cooked rice, egg and half the sauce.
  5. Preheat oven to 350°F. Butter a 9×13-inch casserole dish. Sprinkle carrots evenly over the bottom of casserole dish.
  6. Scoop about 2–3 tablespoons of the ground turkey mix into the center of each cabbage leaf. Roll up the leaves, tucking in the ends. Place cabbage rolls seam side down in the casserole dish on top of the carrots. Pour sauce over the rolls and cover.
  7. Place casserole dish in oven and bake for 45 minutes. Remove cover and continue to bake for another 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve with pan juice and carrots.