No, I’m not receiving recipes from Jesus; this came with some coupons from Jay C Food Stores, my grocery of record.
Asian-Inspired Cabbage Rolls from Jay C Food Stores
- 1 head cabbage
- 1 Tbsp. olive oil, plus more for baking dish
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1 large carrot, shredded
- 4 fried eggs, chopped
- 1 zucchini, finely chopped
- 1/4 cup chopped green onion
- Soy sauce, for dipping
Preheat oven to 400F.
Their instructions were unGODLY long, so Imma give my own. I also halved this recipe AND included some shredded cabbage in the filling.
Well, first, if anybody knows how to remove cabbage leaves without tearing them all up, I wish you’d let me know. This is my best one, after I removed them, boiled them for 3 minutes, chilled them, and put them to drain on paper towels.
Shred and chop them veg, including mincing the garlic. I keep my ginger root in the freezer and run it across the shredder when I need it.
Heat the oil, fry the eggs, remove the eggs, toast the ginger and garlic in the same skillet, add the veg and fry for 2 minutes. Remove from heat and add the onion and chopped egg.
Put some of that mixture down the center of each cabbage leaf. Fold over one side, then the ends, then the other side. Ha ha. Yeah, well, just do the best you can. Tuck each “roll”, messiest bit down, into an oiled casserole dish. Brush tops with olive oil.
Bake for 20-25 minutes. Serve with soy sauce.
Yeah, I left it in too long and it scorched. Wanna make somethin’ of it? It was still delicious, actually. Looks like hell but, as my grandpa used to say, “That don’t hurt the eatin’ of it.” Black-eyed peas on the side. I make killer black-eyed peas, BTW.
A WRITING PROMPT FOR YOU: Write about somebody overdoing something.