Italian Cabbage Rolls

Every Saturday we have a great farmers market here in Yellow Springs, and their assortment of fresh vegetables has been on point lately! I couldn't help but buy a few beautiful heads of cabbage, knowing how important cruciferous vegetables are to our diet! I try to make a point to have at least 2-3 dinners incorporate a cruciferous. Todays recipe is a spin on the traditional cabbage roll that usually incorporates sauerkraut, and beef. Using a combination of cannellini and garbanzo beans ups the protein while giving these a meaty texture. Once cooked these can stay in the fridge for up to a week, and when chilled have a strong resemblance to the texture of stuffed grape leaves. 

-Cut the core out of the bottom of your head of cabbage. Place in a pot of boiling water with the top on to allow it to steam for 2-3 minutes. Carefully pull cabbage out with serving forks and remove as many whole leaves as you can, returning it to the boiling water when you can't remove any more. Continue this process until you have pulled as many of the large leaves as you can. Set these leaves aside and allow to cool.

- Cook 2 cups dried brown rice according to normal directions. I prefer short grain brown rice. While cooking rice add 1 tbs garlic powder, salt, pepper, a large handful of chopped fresh basil, and 1 tsp of dried oregano. The rice will be greenish when done.

-Add in 1 can of drained garbanzo beans and 1 can of cannellini beans. Filling is done.

-Take a large baking dish and pour one small can of chopped tomatoes in the bottom.

-Take each cooled leaf of cabbage and place about 1/4-1/3 cup of filling into each, roll each up tucking in all sides similar to a burrito, place in the baking dish. 

-Continue this process until pan is filled. You may need to start another pan depending on how large your cabbage is.

-Once done pour one large jar of marinara sauce over rolls, then grate parmesan cheese on top for added flavor (use nutritional yeast if your making this vegan).

-Bake at 375 for 25 minutes or until the tops are browned and bubbling.

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Deviled Eggs

Deviled eggs are by far one of my favorite foods. There is nothing quite like that tart mustardy flavor. With the abundance of eggs I've got around here, I end up making them often. Any left overs I just mush up into egg salad! Fresh eggs are hard to use for deviled eggs because of the way the shell sticks when you try to peel them. I've heard many remedies for this like putting baking soda (maybe baking powder?) in the boiling water, but I'll be honest I've never done it. I just use some of the eggs I've had on hand for a week or two. Eggs straight from the coop stay fresh much longer then the ones from the store, so I tend to keep mine for more than a month sometimes! Good thing about eggs is if theres a rotten one you'll know it. Theres no question, it will stink up your whole kitchen, fridge, coop etc. Yuck…….

-8 hard boiled eggs, peeled, insides scooped into a separate bowl

-2 very large squirts of yellow mustard, approx 1/4 cup ish

-1 Tbs white vinegar

-2 Tbs pickle juice

-1 tsp black pepper

As you can see from this recipe, I don't put any mayonnaise in my deviled eggs. I have nothing against mayonnaise, but I don't want anything to cut through that sharp tart flavor of the vinegars and mustard. If its too pungent for you add in some mayo to cut the flavor!

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