Vegetarian Cabbage Rolls
When you make a vegetarian curry, you can choose from among sturdy candidates such as potatoes, turnips, carrots, and sweet potatoes; firm-tender vegetables such as cauliflower, green beans, winter and summer squash, and peas; and heartier ones like chard and kale. If there is any rule, it’s that the colors in the bowl shouldn’t be drab or monotone. Spices are king in a curry. Assemble your own concoction or purchase a good powder or potent paste. Whether it’s mild or spicy sauce is up to you, but take care not to overwhelm the vegetables.
For a completely different second meal, use some of the vegetables and rice to make a satisfying filling for stuffed cabbage. Traditional recipes wrap meat and rice inside cabbage leaves and cook the rolls in a sweet and sour sauce. This version is baked in tomato sauce and makes an entirely different dish than the first day. No one will know you’re repurposing vegetarian stew.
SAUCE
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, with juices
1 cup water, or more, if necessary
Salt and pepper, to taste
1. In a large skillet over medium heat, heat the oil. Add the garlic and cook, stirring, for 1 minute.
2. Add the tomatoes, water, salt, and pepper. Simmer, uncovered, stirring occasionally, for 10 minutes. Taste for seasoning. If the sauce is too thick, stir in a little more water.
CABBAGE
1 large head green cabbage
5 cups cooked vegetables from curry, coarsely chopped
2 cups cooked brown rice
2 eggs, lightly beaten
1/3 cup chopped parsley
Salt and pepper, to taste
1. Have on hand a 9-by-13-inch baking dish.
2. Discard the 2 or 3 tough outer leaves on the cabbage. Using a paring knife, cut a 2-inch-deep cone-shape in the core. Bring a large pot of water to a boil. Add the whole cabbage and leave for 3 minutes. With 2 large kitchen spoons, lift the cabbage from the water and transfer to a large bowl. Pull off 4 or 5 of the outer leaves, placing them on the work surface to cool. Return the cabbage head to the boiling water, leave for 3 minutes, and repeat peeling softened leaves. Continue until you have 14. (Use the remaining cabbage in soup.)
3. In a large bowl, combine vegetables, rice, eggs, parsley, salt, and pepper. Mix well.
4. Set the oven at 325 degrees. In the baking dish, spread 1 cup of the sauce. Working with 1 cabbage leaf at a time, remove the thick outer rib near the stem end. On a work surface, set the leaf, rounded up like a bowl, stem end closest to you. Place 1/3 cup of filling in the center. Fold up the leaf from the bottom, then fold in the two sides, and roll up into a snug cylinder.
5. Place the roll, seams down, in the dish. Continue rolling, using slightly less filling for smaller leaves. Fit the rolls snugly in one layer. Spoon the remaining tomato sauce on top.
6. Cover with foil and bake for 1 to 1 1/2 hours or until the cabbage is tender when pierced with the tip of a knife.
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