Red curry veggies over cauliflower fried rice

I had more energy than normal tonight following an awesome workout so I prepped dinner with a little extra love and passion. As it happens, it came out awesome and was actually pretty simply so I wanted to share. I stir-fried a bunch of veggies, made a quick (literally under five minutes) red curry and served it over cauliflower fried rice. The most time-consuming part was food processing the cauliflower, but you could always do this in advance or just dice it up small. Any veggies will do 🙂

Red curry veggies over cauliflower fried rice

Ingredients

for stir fry
coconut oil (or whatever oil you use for higher heat)
LOTS of roughly chopped veggies (I used 1 green bell pepper, 1 zucchini, 1 package of shitaki mushrooms, a few handfuls of bean sprouts, 1 medium yellow onion)
1 clove garlic, roughly chopped

for fried rice
about a thumbs worth of butter (or your favorite fat)
1 head of cauliflower, food processed until rice size
~1 cup frozen peas
3 eggs

for red curry
coconut/extra virgin olive oil
~2 tbsp red curry paste
1/2 can full-fat coconut milk

First, heat coconut oil over medium-high heat in a wok or heavy pan. Toss in all stir fry veggies and cook about ten minutes until soft but still with a bit of crunch and color. Take them off the heat and put to the side.

Next, heat butter in the same pan over medium heat and add cauliflower. Make sure to coat it all with whatever fat you are using and cook until slightly brown and toasted looking, about 10-15 minutes. Then, create a hole in the middle so that pan is showing, add a little more butter and then eggs, beating slightly in the pan. When mostly cooked, stir eggs fully into cauliflower and add peas. Cook another two or three minutes. You can add coconut aminos or soy sauce at the end for flavor.

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You can be be making the curry in a second pan at the same time. Heat up coconut or olive oil over medium-low heat. Add curry paste and toast a few minutes until fragrant. Mix in coconut milk and just heat through. Finally, toss veggies and simmer all together for another five minutes.

Serve over fried rice and enjoy.

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A Sweet and Savory St. Patrick’s Day Cabbage Alternative

St. Patrick’s Day is here again! I usually do cook a corned beef and cabbage, boiled together in a pot with red potatoes. I’m not Irish, but it is a fun and delicious tradition. This year, however, I decided to branch out. This very special recipe is actually one of my grandma’s. She helped me put it together and document every step in her beautiful and amazing kitchen. I am so lucky to have her to teach me these things and be patient while I photograph her rolling up cabbage about 50 times. This meal takes some time to come together, but its a fun one and definitely worth the elbow grease when you sit down to enjoy it. I think the secret is the subtlety sweet and sour bite of the tomato sauce. People will ask you what you put in here, your call whether you tell them or not.

Of course, no meal is complete without a fine music pairing. Check out Now Streaming’s latest Beats and Eats post featuring this dish for soundtrack and drink suggestions to make the meal complete.

Veggie Stuffed Cabbage
Makes 8-10 servings
total prep and cooking time: 2 hours

Ingredients:

sauce-

2 med onions, peeled and diced
extra virgin olive oil
2 28oz or 2 quart jars whole peeled tomatoes
2 cloves garlic, whole and peeled
sea salt and black pepper to taste
¼ cup brown sugar
juice of 1-1.5 fresh lemons

filling-
1 large head of green cabbage
1 whole onion, peeled and grated/food processed
1 clove garlic, peeled and chopped
1 whole egg, slightly beaten
1 cup brown rice, uncooked
sea salt and pepper to taste
optional twist: 1.5 lbs lean ground meat (beef, turkey and venison work great!)

First, get your cabbage cooking. Fill a large pot with water and bring to a boil. Score the cabbage around the stalk which will make it easier to remove the leaves later. Place the cabbage in boiling water and cook until soft, about 30-40 minutes. Rotate the cabbage a few times while cooking so that all sides are softened.
boiling green cabbage

While that is cooking you can prepare a quick tomato sauce. Heat about ¼ inch of olive oil in a saucepan and brown your onions for 5-7 minutes. Add both cans of tomatoes and bring to a simmer on medium heat. Once the sauce is warm and simmering, add the lemon juice, brown sugar, garlic, salt and pepper. This makes for a slightly sweet and tangy sauce that goes perfectly with the cabbage! Cover sauce and keep it cooking on low heat while you prep everything else.

cooking tomato sauce on the stovetop
Next, mix the stuffing for your cabbage rolls. In a large bowl, combine grated onion, salt and pepper, egg, and garlic. If using meat add that in now. For some extra goodness grate in any veggies you have in the house! Add uncooked rice and mix together with you hands. Everything should be well mixed but only work the stuffing as much as you have to or it will become dense.
mixed brown rice and ground beef for stuffed cabbage

The final step is stuffing the cabbage leaves. Remove the cabbage from the pot and let it cool slightly. However, the leaves are most pliable when they are warm so don’t let them cool too much. If they get stiff you can always soak them in the hot water a bit more.
cooked green stuffed cabbagePeel off the leaves one by one. If they are very big, trim them or cut them in half.

stuffed green cabbagePut a little stuffing on the bottom edge of the leaf (where it attaches to the stalk).
stuffing green cabbage
Carefully fold the leaf around the stuffing by folding in both sides and then rolling it tight from the bottom on.

photo 7 photo 8 photo 9Then place the role into the tomato sauce to simmer. You can layer them onto of each other and fill the pot. The sauce will cook up around them.

fresh stuffed cabbage simmering in the pot

When all the rolls are added, make sure the sauce is simmering. Cover and boil for an additional hour. If you have extra cabbage left, dice it up and throw that in the sauce too. If you have extra meat mixture, roll into little meatballs add those also.
fresh stuffed cabbage rolls cooking in tomato sauce homemade
This dish freezes and reheats well so make extra.
fresh homemade stuffed cabbage rolls ready for storage in the freezer
Enjoy and happy St. Patty’s Day!