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Cabbage rolls stuffed with rolled oats and seaweed

This is a recipe inspired by the traditional Eastern European stuffed cabbage : sarmale or dolmas.

In the traditional recipe the cabbage leaves are stuffed with rice and ground meat. Instead of rice I’ve used rolled oats, and instead of meat, seaweed and mushrooms. I’ve also made some rolls with ground meat added to the mix, and they tasted pretty good too.

This dish takes a bit of hard work…I won’t claim it’s easy to make. But if you have the time and enjoy cooking,  it’s definitely worth.

Can be served hot, as well as cold.

As a side dish you can serve mashed potatoes, polenta, rice or simply fresh whole wheat bread which you can dip in the tasty  sauce!

oatsseaweedmeatsarmale

Ingredients:

(for about 4 people)

1 large onion

5-6 cloves garlic

one cup soaked seaweed

chopped fresh mushrooms of any kind

2 cups rolled oats

olive oil

sea salt

one large head of cabbage with large leaves that have no wholes

tomato sauce

paprika powder

optional: ground red meat

Directions:

Chop the onion and sautee it in olive oil. Add the chopped garlic. Add the mushrooms and the drained seaweed. If you’re not using meat, add the mushrooms and seaweed to the onion and cook for about 5 min. Add paprika powder.

Put everything into a bowl, add rolled oats and mix it all up until you get a thick dough. if you’re using meat, add the meat as well.

Set aside.

Take apart the cabbage leaves, wash them and place them carefully in a large pot of boiling water.

Boil them for a few minutes, 2-5 min, just enough for them to soften, but not become mushy. Take them out carefully and set them aside. Strain them, let them cool down, and even pat them dry with paper towel.

Chop the rest of the cabbage and place half of it on the bottom of a large and deep pot.

Fill the mushrooms with the oats mix. You can find videos online that show you how to stuff cabbage leaves. For example:

Place the stuffed cabbage leaves over the chopped cabbage. Layer them, and place the rest of the chopped cabbage on top. Pour tomato sauce on top, and cover with a lid.

Boil for about one hour on low heat.

Serve warm or cold, with some yogurt or sour cream on top.

For more flavour, mix the sour cream (or yogurt)

that goes on top with chopped and crushed garlic, sea salt, olive oil and dill.

 

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Spicy indian bean soup

This soup can be made with chicken, or vegan.

Ingredients: two potatoes, one onion, one tomato, one chicken thy – optional, 3-5 mushrooms – optional, 1 carrot 2 cups boiled beans, sea salt, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon, olive oil. About one liter water.

If you choose to make it with chicken, boil one thy of chicken into a pot with some salt till the meat gets soft and it almost falls off the bone. Keep adding water as the chicken keeps boiling and there’s less water in the pot. Take the meat out of the pot, separate it from the bone, cut it in small pieces and add it back to the broth.

Add two potatoes cut into big chunks, one sliced carrot, one chopped onion , a few cloves of garlic, grated ginger and bring to boil. Boil till the potato is almost soft, about 10 min. Add one tomato sliced small, a few crimini or portabello mushrooms, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon.

If the soup is vegan, start with the vegetables (potato, carrot, onion…) in water instead of chicken broth and the rest is all the same.

Add one or two spoons of olive oil.  Add 2 cups of pre-boiled rinsed red beans or white beans. Cook for 10 more minutes. Serve hot, garnished with fresh parsley, yogurt or sour cream.

Feel free to use other veggies.  For example you can skip the carrot, or the mushrooms. You can use peas or cauliflower.

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