Vegetarian cabbage rolls?
I have an enormous head of napa cabbage sitting at home on my kitchen counter. I was thinking to try a diet-friendly riff on cabbage rolls. I know the general rule about the stuffing is ground pork or beef with rice, but anyone know of a stuffed cabbage recipe that's low fat and still savory? I was thinking browned rice, tofu, tomatoes, lots of chopped cabbage, Worcestshire, onions... suggestions?
I like barley, carrots, mushrooms, and cottage cheese (drained). Saute some onions and garlic. Add salt, pepper, dried thyme. Add carrots and chopped mushrooms and cook until the carrots are crisp-tender. Stir in cooked barley. (For extra flavor, cook the barley in mushroom or veggie stock. To make mushroom stock, just simmer a bunch of button mushrooms for 45 minutes. Don't add anything -- the stock is excellent as-is.)
Let the mixture cool, then add drained cottage cheese. Chopped nuts are also a good addition.
Blanch the cabbage leaves, roll 'em up, braise in a tomatoey sauce.
You've got the basics already. Cabbage rolls are infinitely adaptable.
Try wrapping some vegetable fried brown or white rice, or golden fried tofu with chives, sliced garlic cloves, sliced shitake mushrooms, and drizzled with a light vinegar/soy sauce mix.
you could go for a Lebanese mahshi type stuffing with short grain rice (any Japonica rice would do) with lemon juice, chopped parsley, chopped onions, garlic, etc.
i suppose with the napa you could even give it your own Asian fusion and use the japonica rice with cilantro and mint instead of flat leaf parsely
Cabbage is really versatile.
I don't know how well it'd work with napa cabbage, but a lot of chinese banquets serve a classic combo of corn/carrot/mushroom/pine nuts and wrap it in giant leaf (see image at http://www.fsz.cn/upimg/070310/2_0848... ).
you can also try slivered chili pepper wrapped in leaves seasoned with vinegar, salt, and sugar. or bamboo dosed in chili oil.
But really, anything could work. I'm thinking of something with egg and/or enoki mushrooms. butter works great with napa too.
One of my favorite dishes at a restaurant in Hong Kong are cabbage rolls stuffed with lightly stir-fried enoki mushrooms and thinly sliced pumpkin, served with a pumpkin sauce. It should work out fine with napa cabbage, so you may wanna try this combination as well. Here's a photo of it.
My vegetarian husband missed eating these, so I made a recipe similar to the Jewish style rolls he grew up with. I used cooked brown rice and a crumbled soy product. The soy I sauteed in minced onions and a chopped clove of garlic. I made a sauce of, tomato sauce, about a 1/2 cup of ketchup, brown sugar and crushed ginger snaps and a splash of white vinegar. I stuffed and rolled the cabbages with the "meat" mixture, poured on the sauce on tip then baked it in the oven for about 30 min. at 425. He liked it.