Souper Freak

(At first this post read stuffed peppers — I meant to say cabbage! Big diff!)

Tonight I was going to make soup, but I decided I’m not allowed to move on to my next recipe until I tell you about the amazing stuffed cabbage Tyler and I made the other night.

Well, some were stuffed. We set up an experiment: Half the recipe we carefully rolled inside of gently steamed red cabbage leaves. For the other half, we simply combined shredded cabbage, filling and sauce in a casserole dish.

The verdict? Not only is the unstuffed cabbage a whole lot easier, it’s a whole lot more delicious! With the sauce all mixed in, the unstuffed version is more moist and tasteful — as opposed to the stuffed rolls, where you have tangy cabbage rolls on the outside, but a rather dense meat filling on the inside.

And when I say the unstuffed version is easier, I mean it. Have you ever tried to peel the leaves off of a head of cabbage — without them tearing? I found that to avoid breaking the leaves as you peel them off, you have to boil the whole head of cabbage — which will loosen up the first few outer leaves….then boil again to get the next few….and then the next few. It’s a whole process that looks fancier and takes longer, but doesn’t yield as delicious results as the easier version.

It’s also important to mention that this wasn’t just any stuffed cabbage recipe — these were Sweet and Sour Cabbage Rolls, with a really interesting flavor combination of honey and lemon. And on the side, mashed sweet potatoes and broccolini cooked in olive oil, lemon and garlic.

And now, the photo shoot! Isn’t Tyler cute stuffing cabbage???