This is horrible. I am up to my ears in Christmas cookies, candies, and cakes. There is a major sugar overload in this house! Just to add to all the crud under our roof- popcorn. Not just any popcorn, the Popcorn Factory. A tin of highly processed popcorn showed up on my doorstep today. A gift?! I don’t even buy microwave popcorn! Obviously the sender doesn’t know our family very well!
On a lighter note, I made a trek down to Trader Joe’s today. Our family usually has a tradition of making appetizers for Christmas Eve. I am going to try my luck at a spin on cocktail meatballs- but with Trader Joe’s meatless balls. I would make homemade meatballs, but I have yet to concoct a meatless ball that would stand up to being stirred in a crock pot.
I also found some veggie dumplings and interesting cheeses at Trader Joe’s. I did not opt for the famous “2 buck Chuck’ wine”. That sounds like a hangover waiting to happen. I think I will chop up a few fresh veggies and make some roasted red pepper humus and call it a night.
In the meantime, we are still making our way through the leftovers. I found some veggie cabbage rolls in the freezer. Here is the recipe:
- 1 large cabbage, with big leaves, core removed
- 175 g long grain rice
- 50 g butter
- 2 large onions, peeled and minced
- 450 g mushrooms ( canned or fresh)
- 5 ml Worcestershire sauce (optional)
- 5 ml salt
- 2 ml pepper
- 5 ml garlic powder
- 9 ml sweet paprika
- 1 ml parsley
- 1 1/2 liters tomato juice or 1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
- 6 -9 ml sweet paprika
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.