Week 4
Cabbage wrapped scallops or lamb
Bring a large pot of water to boil with a generous amount of salt. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds or until they’re pliable. Rinse with cold water to stop cabbage from further cooking. Repeat with the remaining leaves. Pat dry
Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you’re left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Place 2 tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
Add the cabbage rolls, seam side down, to the pot of sauce.
To cook the cabbage stuffed leaves, put a small amount of either tomato sauce or broth in the bottom of a pie plate and place the stuffed leaves on top. A tomato sauce is great for the lamb and a dashi is great for the scallop filling. You’ll want to plan on baking your cabbage for a about 1 hour for lamb and 40 minutes for scallops. Now if they are really packed in - they will take longer. The cabbage should be tender and the meat cooked all the way through.
Cabbage Stuffed Lamb
1 large head Savoy cabbage, separated into leaves - NOte you can use a head of white cabbage- but it is a lot easier to pull apart if the whole cabbahe is cooked and then you peel back the cooked layers as it will break and tear when it is raw.
4 tablespoons olive oil
2 medium onions, chopped
3 tablespoons minced garlic
1 medium carrot, shredded
1 medium parsnip, shredded
⅔ to ¾pound ground lamb
Salt
One 28-ounce can crushed tomatoes
Directions:
Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat; add the ½ the chopped onion and ½ the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb. Mix until just combined.
For this simple sauce: Wipe the pan, add the remaining 2 tablespoons of olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, and a good sprinkling of salt; cook over medium-low heat.
Place 2 tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat is fully about 30 to 40 minutes. Or this can be baked in a 350 oven for about 45 minutes. Serve immediately.
Scallops Cakes: stuffed in cabbage or as little cakes or wrapped in lettuce leaves
Note, these can be made as fish (scallop) cakes without the cabbage. Roll them into “patties” or balls and bake them and they can then by held in a lettuce leaf or served as is.
1 pound sea scallops, or 1# fish (½ pound sea scallops plus ½ pound halibut, cod or other firm white-fleshed fish)
½ teaspoon salt
2 teaspoons fish sauce
2 small garlic cloves, smashed
2-inch piece ginger, grated
6 scallions, thinly sliced (yes the green parts too)
2 teaspoons hot pepper or finely chopped serrano or jalapeño chile, or to taste
½ cup cilantro leaves, roughly chopped
4 lime leaves, slivered thinly (otional)
1 small egg, lightly beaten
coconut oil for sauteing
Directions:
Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
Add the scallions, chile or red pepper, cilantro, lime leaves and egg. Pulse a few times to combine well.
Use this mixture to wrap the cabbage leaves or sauté in a pan with a bit of oil and serve with lettuce leaves.
To wrap with cabbage: place the scallop mixture in the cabbage leaves and steam the cabbage leaves in dashi broth
Heat coconut oil (3-4 tablespoons) inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonful. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with a dipping sauce or wrap in lettuce leaves.
Tomato Sauce With Capers and Vinegar Shredded carrots added with the onion, make this sauce sweeter..
2 tablespoons extra virgin olive oil
½medium onion, finely chopped optional 1/2 cup shredded carrots
1large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
1 tablespoon apple cider vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)
Heat teh oil in a heavy pot and add the onionc and carrots and garlic. Cook about 3-5 minutes until soft. Add the tomatoes and basil or Italinan seasonings, capers, and cook for about 12 minutes. Remove from heat and add apple cider vinegar and basil or parsley.