Vegetarian Cabbage Rolls:
These go well with some sort of yogurt based sauce or tomato chutney.
Cook 1 cup of rice in 2 cups of salted water until it is fully cooked. Meanwhile chop 1 medium onion, and saute it in some olive oil. Wash one head of cabbage (any type with large leaves will do), and steam 12 large leaves to soften them so you can roll them.
Once your rice is cooked add it to the pan with your sauteed onions. Stir in 2 tsp. curry powder, 1/4 tsp salt, 1 beaten egg, 8 tbsp. shredded cheddar cheese, and 1/2 cup of chopped cashews. Spread this mixture on one side of your cabbage leaves and roll tthem up. Bake them in the oven for 20 minutes or until you are sure the egg is thoroughly cooked and the cheese is melted.
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2 comments:
This is my favourite way to use fresh peas from the farm. It's quick & easy and tastes obscenely good!
pasta
onion or leeks
garlic
whole pea pods, trimmed
eggs (one per person)
parmesan cheese, freshly grated
olive oil
salt & pepper
Get the pasta cooking. When it's done, drain & set aside.
Meanwhile, saute the onion til it's soft & a bit caramelly. Add the garlic & pea pods and cook until the pods turn bright green & are crisp-tender.
In a separate pan, fry the eggs, but be sure to leave them somewhat runny (at least the yolks).
Add the pasta to the saute pan & give it a good stir. Dish out individual portions, topping each with a fried-runny egg, grated parmesan, a drizzle of olive oil, and cracked pepper. Stir til it's good 'n saucy!
Disclaimer: If you get sick & then tell everyone I told you to eat raw eggs, I will deny all knowledge. This post never happened!
Mmmm..... Dippy eggs on anything is good in my world. May have to try this one.
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