Cabbage Anyone?

I love just Cabbage Rolls.  The King Soopers where I shopped in Boulder sometimes carried frozen cabbage rolls made by a company that markets kosher entrees for Passover.  Deli Tech, the awesome deli I frequented when I worked in the DTC, also made wonderful cabbage rolls.  Several years ago, my first feeble attempt at cabbage rolls landed in the disposal.  Keep in mind that I have trouble assembling burritos and making jello (really).

This past week, I decided to try again.  Cabbage, after all, is remarkably inexpensive. I used a recipe from the Mennonite Girls Can Cook  blog.  The Mennonite Girls – most of whom who live in beautiful British Columbia – receive 7,000 visitors per day to their blog which features tasty recipes that aren’t overly fussy.  The proceeds from their two successful cookbooks – Mennonite Girls Can Cook and Mennonite Girls Can Cook: Celebrations – have built a greenhouse at an orphanage in the Ukraine and will provide clean water for children at a Mennonite school in Kenya (a place I like about as much as I like BC). 

  

The recipe is remarkably straightforward.  It uses Savoy Cabbage which is more pliable – think Romaine lettuce – than the more pedestrian cabbages that look like pale green bowling balls.  Lovella's recipe instructs cooks to freeze their cabbage overnight.  This serves to break down the fibers in the cabbage leaves.  Don’t skip this step.  Also be sure to allow plenty of time for your cabbage to thaw.

Bring on the Tomato Gravy