Wednesday, June 11, 2008

Kath's Stuffed Cabbage Rolls

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  • 1 head of green cabbage
  • 2 cups cooked brown short grain rice
  • 1 can white navy beans
  • 1 cup diced summer squash
  • 1 tsp red curry powder
  • 1 tsp garam masala
  • Pinch ground ginger
  • Pinch garlic powder
  • Pinch coriander
  • 1 egg, beaten
  • 1 cup prepared tomato sauce
  • 1/3 cup shredded cheese


  • Preheat oven to 400*
  • Tear large external leaves off of cabbage, and chop remaining inner bulb to use in saute.
  • Steam dampened outer leaves for 2-3 minutes in the microwave, until slightly wilted.

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  • Sauté squash and cabbage in a skillet with 1 Tbsp olive oil or cooking spray. After 5 minutes, add rice + beans + spices.
  • When all is heated through, remove from heat and stir in egg whites

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  • Portion mixture into cabbage leaves (about 1/3 a cup per leaf) and roll them like tortilla wraps.
  • Place seam side down into a baking dish.
  • Top with tomato sauce and cheese.
  • Bake for 20 minutes or until cheese is brown.

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Recipe adapted from kath eat's


CSA - Week 9

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2 containers of sugar snap peas

1 lb summer squash

1 lb zucchini

1 lb Chinese cabbage

1 bunch Swiss chard

1 lb tomatoes

1 lb waxed green beans


Kath said...

YUMMY!! Hope they turned out well.

sarah said...

hi jessica! i am a fellow durham-ite (ok fine, now i work in durham and live just over the orange county line in chapel hill) and i was wondering where you get your CSA. it looks great and i love that you have the flexibility to pick and choose.

Jessica said...

Hello Sarah, I use Brinkley Farms through Duke's Mobile Market program. If you are a Duke student you can enroll through
If not you can google Brinkley Farms and contact them directly. Thanks for your question :o)

sarah said...

ooh, that looks awesome -- and i work at duke! except that there is no way i can consistently get out of work on tuesday by 4-6. frustrating!