greenfeline
12-15-2006, 12:28 PM
I have always "collected" recipes and many I got rid of that were not raw or transformable. I kept one for Repollo Relleno En Salsa De Chipolte (Stuffed Cabbage In Chipolte Sauce):
SAD version
1 head of cabbage
2 Cup of cooked rice
1 Tbl garlic, chopped
1/4 Cup almonds, blanched and peeled
1/4 Cup sliced green olives
1/4 Cup parsley, chopped
1 Tsp thyme
1/4 Cup chopped zucchini
Sea salt to taste
Chipolte sauce
4 medium tomatoes
3 chipolte chiles
2 Clove of garlic
Salt to taste
The dish is supposed to be baked in the oven as you can imagine.
New Stuffed Cabbage with Chipotle sauce: Raw version
2 huge servings- I can eat a lot!
head of cabbage
filling:
2 parsnips
one avocado
2 large zucchinis
garlic
(I left out the almonds due to not wanting to combine two fat sources, but you can try out raw ones in the recipe!)
2 tsp. thyme
1/4 c. green, black or whatever raw olives you like
1/4 cup parsley mixed with cilantro
sauce:
3 tomatoes
salt
garlic
2 chipotles (I used these although they are not raw, perhaps you could use cumin and jalapenos for a hot, smoky flavor)
So I carefully pulled whole leaves off of the cabbage and set them aside to be stuffed later. I didn't use up the whole cabbage, I was going to save the middle to juice tomorrow.
Processed all filling ingredients but parsley and olives (I folded those in later). Set filling aside.
Then process the sauce ingredients.
To assemble: stuff cabbage leaves with filling and top with sauce. Woweee!!!!! I was surprised because sometimes I get cabbage that is too thick or fibrous, but the cabbage I got was great.
SAD version
1 head of cabbage
2 Cup of cooked rice
1 Tbl garlic, chopped
1/4 Cup almonds, blanched and peeled
1/4 Cup sliced green olives
1/4 Cup parsley, chopped
1 Tsp thyme
1/4 Cup chopped zucchini
Sea salt to taste
Chipolte sauce
4 medium tomatoes
3 chipolte chiles
2 Clove of garlic
Salt to taste
The dish is supposed to be baked in the oven as you can imagine.
New Stuffed Cabbage with Chipotle sauce: Raw version
2 huge servings- I can eat a lot!
head of cabbage
filling:
2 parsnips
one avocado
2 large zucchinis
garlic
(I left out the almonds due to not wanting to combine two fat sources, but you can try out raw ones in the recipe!)
2 tsp. thyme
1/4 c. green, black or whatever raw olives you like
1/4 cup parsley mixed with cilantro
sauce:
3 tomatoes
salt
garlic
2 chipotles (I used these although they are not raw, perhaps you could use cumin and jalapenos for a hot, smoky flavor)
So I carefully pulled whole leaves off of the cabbage and set them aside to be stuffed later. I didn't use up the whole cabbage, I was going to save the middle to juice tomorrow.
Processed all filling ingredients but parsley and olives (I folded those in later). Set filling aside.
Then process the sauce ingredients.
To assemble: stuff cabbage leaves with filling and top with sauce. Woweee!!!!! I was surprised because sometimes I get cabbage that is too thick or fibrous, but the cabbage I got was great.