#cabbage wrap

Chef’s Note: This was such a neat little packet (much easier and cleaner than other cabbage wraps I’ve had). I think it was a nice balance of the flavors (maybe a bit cheese heavy, but I don’t think that’s bad.

Original recipe [link]

Ingredients

6 green cabbage leaves

6 slices Swiss cheese

~ 4 oz deli corned beef, thinly sliced

~3/4 cup sauerkraut

Instructions

1. In a large pot, boil at least 4 cups water.

2. Using tongs, dip each cabbage leaf in water for 30 seconds. Place on a paper towel lined plate to dry.

3. Once cabbage is dry, spread out flat on a cutting board (or other flat surface).

4. Place 1 slice Swiss cheese in the center of the cabbage

5. Top with a couple slices of corned beef (or just layer one slice if you have long slices)

6. Top with a spoonful or two of sauerkraut, enough to have a small layer atop the entire corned beef

7. Roll short ends in, then fold burrito-style into a small package.

Golabki | Cabbage Wrap

Ingredients

Cabbage Leaves - 8

Chicken (Minced) - 200 g

Grated Carrot - 50 g

Medium sized Onion (Chopped) -1 No.

Chopped Ginger - 1/2 tbsp

Chopped Garlic - 1/2 tbsp

Green Chilies (Chopped) - 1 or 2 Nos.

Butter - 2 tbsp

Black Pepper Powder - 1 tsp

Salt to taste

Soy Sauce - 1 tsp.

Method

For chicken marination - 

Take 200 grams of boneless minced chicken and add 50 grams of grated carrot, 1 medium sized chopped onion, 1/2 teaspoon of chopped ginger and 1/2 teaspoon of chopped garlic and  2 chopped green chilies to it and mix well. Then add 2 tablespoon of melted butter, 1 teaspoon of black pepper powder, salt as per your taste and 1 tea spoon of soy sauce to it, mix well and leave it for marination for 2 hours. After 2 hours add 1 teaspoon of lemon juice to the marinated chicken.

Wrap preparation -

Take a pan full of water and heat it and submerge all the cabbage leaves in it and allow them to boil until they turn soft. Once the cabbage leaves turned soft, take it out of the water and put it on a plate to cool down. 

Now put the stuffing inside all the cabbage leaves and wrap it as shown in the video. 

Next put a dim sum steamer on the burner and add water inside the lower vessel of it and allow the water to boil such that it produces steam. Once the steamer is ready, brush a little oil or butter inside the upper perforated vessel to prevent the wraps from sticking on it. Now put all the wraps inside the steamer on the perforated plate and cover the lid of the steamer. Allow the wraps to get steamed / cooked it to for about 15 to 20 minutes. 

After 15 minutes take out all the wraps from the steamer and place then on a plate. Our Golabki or Cabbage Wrap is fully cooked and ready to be served. Serve it hot with any dim-sum dip by its side.

a burrito with cabbage, you say?

i know, it sounds...questionable

but try it! cabbage is cheaper and healthier than the tortilla stuff well actually tortillas may be the same price i've found that grocery stores prefer charging you LESS for the things that are BAD for you :-/

anyway, i just made myself a very nice lunch, granted i'm at home because the children are off school this week, leaving me free to spend money and time as i choose with no income for several hours

hmmm... yes, hmmm

but, the good thing that came from all this (post acupunture yesterday where m' lady told me i should very definitely stop eating all the potato chips, bread bka ALL WHEAT, and sugar) was i had time today to come home and make up what turned out to be a very tasty cabbage burrito wrap styled thing:

half a pack of soy chorizo (trader joe's) + red kidney beans (i know - LOTS of protein!) + wilting broccoli (so sad to see it go, so i used it right in the nick of time!) + red onion!

just put it in a large-ish skillet and go! (of course a lil oil to make it all congeal as it were)

and i wrapped it all up inside of the cabbage that i baked for all of 5 mins, and into my belly a happy meal goes!

try your own version, but don't knock mine til you tried it!

*note: best thing about this was i didn't have to season it a bit re: soy chorizo already having a wonderful and unique life of its own*