If your CSA gives you cabbage, make cabbage rolls! I had forgotten how satisfying for the body and soul a good cabbage roll could be until my mom suggested I made her Deconstructed Cabbage Roll recipe. I really wanted to make sauerkraut but the small cabbage was not enough to fill my fermentation jar. I’m glad now that I used the fresh, crispy cabbage right away. Mothers are always right!
The other meals include shrimp with garlic bread sauce, red lentil dumplings, coconut curry noodles and peanut butter chocolate crisps squares. All delicious!
Shrimp with Garlic Bread Sauce – It’s not just any bread sauce! It has a full cup of almonds, parsley, lots of garlic, and it tastes great! I should have actually been called almond sauce but I’m following the original recipe title. Serve over rice for a fulfilling meal.
Red Lentil Dumplings – A bit time consuming but easy! Plus, they look so pretty on a plate! My boys loved them! Even the one that supposedly does not like tomatoes. Be aware that the dumplings will disappear as soon as you place them on the table.
Coconut Curry Noodles – This is one of those recipes that I was eager to make and then I realized I didn’t have fish sauce, or chili paste, or most of the veggies they ask for. I tried to follow the recipe as much as I could considering the lack of ingredients. It still turned out great! I imagine that the original recipe is that much better!
Deconstructed Cabbage Rolls – My mom is a great cook, but a lazy cook. She quickly realized that she could make cabbage rolls without actually making the rolls. Instead she just layers the ingredients in a big pot. It’s really good! Trust me on this one! The recipe is at the end of the article!
Peanut Butter Chocolate Crisps – This is the recipe I always make for my SeaBerry Studios students. Normally, I have to email them the link of the recipe after the workshop. It is rich, crispy and you can’t stop eating them. Always use rice crisps. I once used rice puffs and it wasn’t half as good.
- 2-3 Tbsp. olive oil
- 1 big onion quartered and sliced
- 3 cloves of garlic minced
- 1 big can of diced tomatoes
- 7 big Napa cabbage leaves shredded in big pieces (but any other cabbage will work)
- 8 sausages sliced (we used veggie ones, for meat ones check under Notes)
- Dry oregano for sprinkling
- Salt and pepper
- On a large pot cook about ⅓ of onion in 1 Tbsp of olive oil. Once the onion is translucent (about 3 min) add ⅓ of the garlic, spread 3 cabbage leaves, 3 sausages, and ⅓ of the tomatoes. Do not stir. Sprinkle some salt, pepper and oregano.
- Add another layer by drizzling olive oil and adding another ⅓ of the onion, garlic, 2 cabbage leaves, 3 sausages and another ⅓ of the tomatoes. Sprinkle more oregano, salt and pepper if you wish.
- Do a third layer with the remainder of the ingredients following the same order.
- Cover and let it cook for about 20-30 min on medium-low heat or until the cabbage is soft (but still crispy).