One of the ultimate comfort foods – slowly simmered stuffed cabbage rolls – has the power to take me back to the early 80’s when I was a new bride learning to cook for my little family. So, I wondered if I could make a more enlightened vegetarian version that was just as tasty and comforting for Meatless Monday.
Cabbage seems like it was invented for making cabbage rolls – they have a perfect taste and texture for these. And a huge bonus: cabbage is packed with nutrients. Cabbage is one of the most versatile cruciferous veggies. We use it in so many strikingly different ways and transform it into so many different substances: raw cabbage in slaws, boiled cabbage with sausages, pickled for sauerkraut, and on and on . . . .
The secret to the success of this recipe is in the braising: I used a rich vegetable broth ( I like Kitchen Basics vegetable stock) with a little vinegar and brown sugar and My, Oh My! did my house smell yummy! These turned out glorious: sweet and tart and flavorful – they just melt in your mouth! I promise you won’t miss the meat – not even a little bit!
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I received this entreaty from reader and friend Danielle:
I went hunting on fab frugal for cabbage recipes. At 59 cents per pound green cabbage is the cheapest produce going at the grocery store and yet nothing on the site? What’s up with that? I already know how to do red- so don’t re-direct me there. I am still suffering post traumatic stress from Cabbage and Potatoes with Polish Sausage Night when I was a kid. So- no boiling, please! Any ideas?
Danielle makes a fine point, as we do have a lovely braised RED cabbage recipe but nothing green. Cabbage really is a fantastic frugal produce choice, as well as being chock full o’ vitamins, fiber and important minerals. Continue Reading…
Some vegetarian versions of classic dishes are BETTER than the originals. Case in point: Stroganoff.
Sour cream, sauteed onions, beef strips – Okay, sounds like a good combo, right? But the problem is that the meat (back in the day when I was eating beef) was always rubbery and tough and the only taste in the dish was the sour cream sauce. I have tried making a veggie version of stroganoff numerous times over the years, but the veggies were always limp and watery and slimy.
Use a combination of Cremini, Shitake and Oyster Mushrooms
Then it hit me: ROAST the veggies! And by veggies, I mean MUSHROOMS. And lots of them in different varieties. Then add the mushrooms to the sauce at the very last minute so they’re not soggy and slimy.
Our FFF Meatless Monday pledge made me determined to try again!
This works perfectly! If you’ve always disliked Stroganoff, give this recipe a try and you will be a convert like me.
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Written by Donna on February 26, 2010 in Uncategorized
We were all thrilled to see Bode Miller on the platform at the Olympics, but did you know we have another reason to applaud him? Miller is a sustainable eating advocate, an organic farmer and lifelong vegetarian!
Michael Pollan’s recent interview on NPR was both entertaining and enlightening: Just one favorite quote: “It’s not food if it arrives through the window of your car.” This got me thinking. . . Is good, healthy, sustainable eating a luxury only for the upper middle class and the rich, or is it something we all can achieve?
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Written by Anne on February 24, 2010 in Desserts, Gluten Free
Astonish your family with this recipe! Have them try to guess the secret ingredient – I promise it will take them quite a while, if they ever get it at all. Just looking at the picture, can YOU guess what it is? Continue Reading…
Written by Donna on February 22, 2010 in Uncategorized
Tofu au Vin? Really? Tofu? you say. You’ll have to trust us on this one: it’s saucy, savory and vegalicious! There is something about slowly simmering wine that makes things taste incredible. I swear you could simmer shoe leather in wine and aromatics all day and serve it up as a hip new entree: Lethre au Vin!
To replicate the amazing slow-braised taste of the classic French dish Coq au Vin I slowly simmered onions and carrot and garlic in vegetable broth and wine, and to replace the meat I used chopped mushrooms and tofu chunks. Alton Brown’s dish Coq au Vin takes 4 hours. Julia Child’s iconic version takes about an hour. Our healthier, greener tofu version – just 30 minutes! I just love Meatless Mondays!
Why Tofu? We at FFF love tofu so much, we even wrote a Tofu Cookbook! Did you know that Tofu is the most commonly eaten legume in the world? And – no wonder: it is a frugal source of high-quality protein and one of the most nutrient-dense foods you can eat. In this dish tofu just makes sense – the mild creamy texture and taste of tofu are a perfect match – similar to chunks of chicken – for the strong tangy flavorful wine sauce. We promise you won’t miss the meat!
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