CookTeaser

Serves 2

A CookTale

After six days of overindulging, the seventh night was going to be meatless . As usual, I being inspired by Mario Batali, read his stuffed cabbage recipe. The only important ingredient that I had on hand was a newly bought head of Cabbage. After thoroughly searching the fridge and the available vegetables, I assembled a filling that according to Cathie “was actually rather good”. At eating time it became patently clear that the Cabbage was too tough to chew even though it was boiled for better that 20 minutes. So cooks be aware and be sure that doesn’t happen to your stuffed cabbages. Actually it never happened to mine before last evening.

INGREDIENTS

1 Head of Green Cabbage (2-3 lbs)
3 TB of EVOO
1 Medium Red Onions (cut into 1/2-inch dice)
3 Garlic Cloves (thinly sliced)
1 Large Turnip (peeled & cut into 1/4-inch dice)
1 Wedge of Ricotta Salata (diced) or 8 ounces of fresh Ricotta (if on hand)
1 Cup Fresh Basil Leaves-finely slivered (if on hand)
1/4 Cup Fresh Italian Parsley (finely chopped)
2 Cups of Tomato Sauce (homemade or Rao’s)
1/2 Cup Pecorino Romano (freshly grated)
Kosher Salt & fresh Black Pepper

METHOD

1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Fill a large bowl with cool water & set it nearby.

2. Remove the tough outer leaves of the Cabbage, finely chop them & set them aside. Carefully cut out the cabbage core with a sharp knife.

3. Add 2 TB of Salt to the boiling water. Carefully add the whole Cabbage to the water & cook until tender or as long as it takes. Then transfer the Cabbage to the bowl of cool water & allow it cool.

4. When the Cabbage is cool enough to handle, drain it
& set aside a dozen of the best & largest leaves. Chop most of the remaining Cabbage into 1/4″ pieces & set them aside.

5. In a large, deep sided saute pan, heat the EVOO over medium heat until just smoking. Add the Onions, Garlic, Turnips, & the raw & cooked diced Cabbage. Cook, stirring occasionally, until the vegetables are very soft, 12 to 15 minutes. Season with Salt & Pepper & allow to cool.

6. When the Vegetable mixture has cooled, add the Ricotta Salata & Parsley, gently fold together. Place a 1/2 cup of the Cabbage mixture to the lower part of the Cabbage leaf. Fold around the filling & if necessary secure with a toothpick.

7. Pour the Tomato Sauce into two small baking dishes, & arrange three of the Cabbage packets on top of each. Cover the dish tightly with foil, & bake for 30 minutes.

8. Remove the foil, generously sprinkle the Cabbage packets with the grated Pecorino, & bake for another 10 minutes.

9. Plate & serve.

INGREDIENTS

3 Medium Carrots (cut into 1/2″ coins)
1/3 Cup of Red Wine Vinegar
1/3 Cup of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper

METHOD

1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. separate into two bowls)
1 Medium Onion (diced)
1 TB of fresh Ginger (minced)
2 Garlic cloves (minced)
2 TB of EVOO
1 TB of Soy Sauce
Sesame Seeds (toasted)
Kosher Salt & Black Pepper (optional)

METHOD

1. Heat the EVOO in a deep sided saute pan, over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender.

2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimum sprinkle of Salt & Pepper.