vegan creamed corn and stuffed cabbage

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Stuffed cabbage is the epitome of Eastern European comfort food. From Kensington to Krakow, every Polish grandma has this dish in her repertoire. Traditionally, cabbage leaves are wrapped around ground beef or pork and baked in tomato sauce (and heaps of butter) to create this beautifully simplistic staple.  If you’ve never enjoyed the traditional, rustic-style stuffed cabbage, try this recipe.

Indeed, it’s hard to improve upon such a time-honored classic, so we simply adapted it to what’s available in your recent CSA pick-ups.  In place of tomato sauce, we used last pick-up’s Winter Sun Farms frozen corn to make a creamy corn sauce. Normally we’re averse to frozen food, but this corn—as apposed to the factory-farmed institutional variety—was harvested locally in August at it’s apex of ripeness and flavor.  It’s delicious.  We pureed it with coconut milk and man, it’s a knock out.  The richness and subtle sweetness of the coconut milk sings a beautiful harmony with the corn’s summery-sweet melody.

We also uncovered some Winter Sun Farms frozen edamame (from many CSA’s past) in our freezer and decided it would work well to round out the dish.  Any type of hearty bean will work just as well.  This vegetarian stuffed cabbage, like its more traditional cousin, is deeply flavorful, filling, and, most importantly, comforting.

“Creamed” Corn:

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

1 medium onion, diced

2 cups (1 bag) Winter Sun Farm frozen corn

2 cups coconut milk

2 Tbl white wine vinegar

1 Tbl thyme

1 tsp red pepper flake

Salt and pepper to taste

Directions:

In a large sauce pan, sweat onions in olive oil over medium heat until they become translucent.

Add in frozen corn, vinegar, thyme and pepper flake and cook for about five minutes or until the corn is thawed and tender.

Pour in the coconut milk and bring it to a simmer.  Let the corn cook for about 10 minutes.

Puree using an immersion blender, adding more coconut milk if necessary to achieve a creamy consistency.

Season to taste with salt in pepper and reserve for later.

Stuffed Cabbage

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 6 stuffed cabbages

Ingredients:

2 cups brown rice, cooked previously 

1 medium onion, diced

1 cup shelled edamame beans

1 head of cabbage

Directions

Blanch edamame in boiling water for 1 min and shock in a bowl of ice water. Sauté the onions on medium heat in olive and cook until tender, then mix in the blanched edamame. Mix onions and beans with rice and reserve as the stuffing for the cabbage

Remove the outer most leaves of the cabbage and discard.  Gently tear a few leaves off and trim any large stems or veins away.

Blanch cabbage leaves in boiling water until they become soft, pliable and translucent, about 2-3 minutes. Transfer them to a bowl of ice water to shock them.

After blanching about 10 or so leaves, place them on a clean towel to dry.

Lay a cabbage leaf flat on a cutting board and spoon about 1/4 cup of rice and edamame onto the center of the leaf.  Fold the leaf’s right and left sides vertically over the filling, then roll the leaf horizontally like a burrito.  Repeat until all filling is used.  

Place the stuffed cabbages into a 11’x7’ baking pan and top generously with the “creamed” corn.

Bake in a 350F degree oven for about 45 minutes or until browned.

pickled cabbage spring rolls

Note: This post was previously published here as a part of my freelance work.

I love spring rolls. They’re fun to make, they’re healthy, and they’re delicious. Half the fun is that you can fill them with whatever your heart desires. This particular combination was born when we received a giant head of cabbage in our CSA. It’s not something we eat a lot, so we took to chopping it down and throwing it in jars. A week later, our fridge was full of delicious pickled cabbage, and thus, this yummy hors d’oeuvre. I encourage you to get creative with your spring rolls down the line, but if you’re looking for a solid, fool-proof delicious recipe, here is the perfect one to get you started.

Ingredients:

Fixings:

1 cup brown rice

1 cup chopped parsley

1/2 cup rice vinegar

1/4 cup sesame oil

2 tbs miso paste

1 package spring roll wrappers

1/2 block tofu

1 red pepper

1/2 avocado

Pickled cabbage:

2 cups water

1 1/2 cups apple cider vinegar

1 cup sugar

1/2 cup salt

1 mason jar chopped cabbage

Directions:

1. At least a week before you want to make the spring rolls, throw chopped cabbage into a mason jar with the rest of the makings, and stick it in the fridge to begin the pickling process.

2. When you’re ready to make the spring rolls, cook off the one cup of brown rice.

3. Once the rice is cooked, stir in parsley, vinegar, sesame oil, and miso. Then let it sit and cool for at least 30 minutes.

4. While rice is cooling, thinly slice tofu and fry the pieces in some sesame oil over a hot flame. Remove and set on a piece of paper towel to absorb the extra grease. 

5. Thinly slice red pepper and avocado, set aside.

6. Now you’re ready to start making the rolls. Fill a bowl or tray with luke warm water. Immerse a rice paper wrapper for about five seconds, so that the entire thing gets wet. Lay the wrapper out on a flat surface, fill with makings (rice, tofu, pepper, avocado, and pickled cabbage), placing ingredients like an oblong mound in the center. To roll it up, first roll the top edge down, then fold in the sides, and roll it towards you, the rest of the way closed. Keep it tight as you do so.

7. Continue until ingredients run out.

weekly scenes

I've had a lot of quiet moments around the house lately. My new kitchen is one of my favorite places to be. Its neutral colors illuminated by the natural light refresh and engergize. I work away there on projects for the garden and cooking up experiments. My two companions, Marley & Dot, like to watch along as I do. 

I've made it out at times to enjoy little guilty pleasures with friends and lovers as well. It's always important that I do. I can get caught up in the calmness of independence, but laughing and discussing with others are two of the most healthy things. Sometimes I forget that my soul needs them; however, as soon as I find myself drained and emotional it quickly comes back to me.

The answer is in learning to balance. I'm learning more and more that it's not a passive thing. Finding balance is an active venture. It takes attention, understanding, and ability to act.