Intuitive Cooking: Cabbage Rolls
It’s been quite a while since I’ve done an intuitive cooking post, but this is one that I think lends itself very well to experimentation and improvisation. I like this dish because it’s a great ‘kitchen sink’ dish – meaning it’s a great way to use up lots of different leftovers and lonely veggies from your fridge.
Since the #Elf4Health challenge today is to clean out your fridge, I thought I’d get a bit of a jumpstart and make these cabbage rolls. The method seems complicated, but it’s actually quite simple. A bit of a warning though: it does take a bit of time to prepare, though most of that time you can be doing other things.
I also think this dish would be a fantastic alternative main dish for a holiday dinner. It’s straight up comfort food and you can’t really ask for much more on a cold winter night than a warm, filling meal. The flavors can be as bold as you’d like – as you can change up the spices however you see fit – but they can also be very neutral so they can be served along with any side dish you have up your sleeve.
If you want some approximations, I used about 1 cup TVP, 1 1/2 cups rice, and it made 10 medium-size cabbage rolls. To make this even easier, I used a prepared spaghetti sauce that was a tomato basil flavor. Again, feel free to mix up the proportions and add in anything else you like. I imagine something like corn or even cranberries would taste good in these rolls, and that would also make it feel more festive.
I hope you enjoy these cabbage rolls! I have a product review coming for you on Thursday or Friday along with some more ideas for the holidays.