One of my all time favorite comfort foods is stuffed Cabbage, or as my mother called it, Pigs-in-a-Blanket.
I make mine with a filling comprised of ground beef, pork and veal, rice, diced onions, green and jalapeƱo peppers.
With this iteration I hit upon a great idea. While looking for a head of cabbage with sufficient outer leaves to make the wrapping work, I noticed an abundance of loose large leaves. And voila! I just chose ten free large leaves. All were richly green and less tender than the inner leaves, so when blanching them in salt water to soften them up, I kept them boiling for closer to 2 minutes than 30 seconds. But they are more nutritious, fibrous and 10 of them only cost me .30¢!
Sunday, August 18, 2013
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