Yesterday we picked the first cabbage of the season.
It was a beauty, weighing in at 1.873 kilos.
Jamie wanted cabbage rolls, but after a busy day that was the last thing I felt like doing. So instead I made sort-of-cabbage-rolls – all the flavour without the actual rolling!
First I made the base sauce. One large chopped onion, sautéed with a crushed clove of garlic. To this I added a can of crushed tomatoes, one can of water, a vegetable stock cube, 2 tablespoons white wine vinegar, 1 tablespoon white sugar, 2 teaspoons of smoked paprika, and a cup of brown rice. I bought the mix to a boil and then left on medium for around 20 minutes.
Then came the cabbage!
I used half as it was so big – so about 900 grams, shredded.
I added this to the sauce and simmered for about 20 minutes, I topped up with a little extra water during that time. Finally, I added a pack of vegetarian mince and simmered a further 8 minutes. We use Quorn but there are a number of different versions available. For vegans, a couple of cans of brown lentils would probably work just as well.
Jamie thought it was wonderful, the vegetarian child was impressed, and I was extremely happy I didn’t need to make lots of fiddly rolls! I thought it tasted pretty good too 🙂