Monday, August 22, 2011

Gallo-Pinto Stuffed Cabbage Rolls

If you've been following me for awhile, you'll know that one of my missions in life is to challenge people's palettes, specifically, if a friend tells me "I don't eat _____________." _____________ is exactly what I'm going to make for them. So, when a friend told me that cabbage + anything = scary, I decided to make a couple of things for him, with the proviso that he only needs to eat one bite, but that I require photographic evidence of him trying the dish.

First up: gallo-pinto stuffed cabbage rolls. I figured that sorma, Serbian cabbage rolls stuffed with meat and sauerkraut, was probably too much cabbage for my cabbage-phobic friend. 

To support my effort, another friend donated some bounty from her garden in the form of two heads of cabbage. I had some leftover gallo pinto. I added diced cooked chicken sausages, 2 beaten eggs, and a cup of shredded cheese. Then I blanched some cabbage leaves, stuffed them with the mixture, rolled them into tight packet, covered them with tomato sauce, and drizzled them with olive oil. I baked them until the sauce was bubbling, about one hour.

These will be delivered to Seca Place tomorrow. I'll post his verdict later.

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