A beautiful fresh green salad with my house dressing from Coming Home To Cook, a crusty hot semolina baguette, a bottle of red wine and a delicious hot casserole makes for a lovely birthday dinner on a cold winters night. I put together these napa cabbage rolls using the last of the gardens herbs and they were a big hit for this mostly vegetarian crowd. It is hearty but surprisingly light. This recipe makes 20 rolls, serving 10-12. Enjoy.
Napa Cabbage Rolls – gluten free
Rough chop the following: 1 leek //12 button mushrooms//1 small eggplant//1 courgette (zucchini)//1 small red pepper//3 cloves garlic. Add 1 Tbl. chopped oregano, basil, sea salt and black pepper. Saute all in 2Tbl. olive oil and set aside. Separate the leaves of 1 large napa cabbage. Steam until tender.Set aside to cool. Boil 2 sweet potatoes, mash and set aside. Puree 10 oz. of soft goat cheese with 2 eggs. Make your favorite tomato sauce. On a flat surface line up all the ingredients. Lay out flat 1 piece of cabbage. Spread a tablespoon of the sweet potatoes, cover with 1 tablespoon of goat cheese, top with vegetables and crushed nuts of your choice. I used toasted cashews (yummie!!) Roll from fleshy stem to leafy end making sure to keep ingredients within the cabbage. Do this by folding leafy edges in. Put tomato sauce in a large baking dish and place rolls on top. Cover with grated mozzarella. Bake at 350 (180) for 40 minutes. Serve immediately.