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.
Day-yum.
Okay. Now.
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.
MA
Dan Antion
April 5, 2017 at 8:13amWhen I worked for a catering company, the women would cook stuff in huge batches. When they cooked cabbage rolls, dozens of heads of cabbage were involved. Cleaning them was my job. Core the cabbage first, remove from the bottom up, and the leaves come off much more better. These look pretty good. I might pass on the peas, but I’d try yours, to be polite.
Marian Allen
April 5, 2017 at 8:24amAh! Thanks for the tip, Dan! I cut the cabbage butt off, but I didn’t dig out the core. Next time, I’ll know what to do! I appreciate your courtesy in trying my black-eyed peas. This particular batch had a bit of bacon in it, so you might like it for that reason alone. 😀
Dan Antion
April 5, 2017 at 8:56am@Marian Allen – Well, bacon has never made anything worse..
Joey
April 5, 2017 at 9:33amThat looks DELICIOUS! I must try this one, too! I wonder how many of us will eat it? This is like a whole new cabbage thing. Thanks, Marian, Imma make this over the weekend, mmhm.
I’ve heard that cabbage peels easiest if you boil it or freeze it first, but I always just let it sit out for hours and then cut the core out.
Marian Allen
April 5, 2017 at 9:50amTip duly noted. These were pretty darn good, scorchy and all.
Deborah
April 8, 2017 at 10:14amA veggie dish! I’d try it, cept I don’t like Black eyed peas. Lest not the ones I grew up on, so I haven’t tried any as an adult, but bacon you say! I’d try them.
I core the the cabbage first then par boil, cool slightly then peel the leaves off. Some tear of course, but most will come off pretty easily.
Marian Allen
April 8, 2017 at 10:20amDeborah, if I don’t use bacon, I start with a little olive oil and cook sweet onion in it until the onion is soft, then add the undrained peas and a little salt and cook ’em until most (but not all!) of the liquid is gone. SO GOOD!