Mary Sheehan Coming Home To Cook

December 13, 2009

Napa Cabbage Rolls

Filed under: home base,Recipes — admin @ 3:19 am

park-027A 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.                                 park-028park-032 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.

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