Tag Archives: stuffed vegetables

Stuffed Cabbage and Thankful VeganMoFo-ers!!!


Well, dear readers, it’s here!  The end of this wonderful month of vegan sharing has arrived.  We’d like to give a shout out to the Post Punk Kitchen, who started the VeganMoFo.  We are so thankful for the thousands of recipes we were able to share, the new people we were able to meet, and the community of which we began to feel a part – even though we are separated by several oceans / seas!

We look forward to keeping up these connections, and to continue veganizing Egyptian recipes!  We will start to feature a ‘Pharaoh’s Friday’ post where we will continue to recreate our Egyptian favorites.  At the same time, while we will continue to feature Egyptian restaurants and products, we will hopefully begin to build a strong support system for the community of vegans in Egypt.

So, to honor this last day of VeganMoFo, we decided to post traditional Egyptian stuffed cabbage rolls.  Hope you like it!

Serves 4-6 (Makes about 30 rolls)

Ingredients:
1 large head of cabbage
1 hot green pepper, minced (about 1 teaspoon)
1 cup rice
1 onion, minced
2 tomatoes, minced
2 cloves garlic, minced
½ teaspoon pepper
2 teaspoons salt
¼ teaspoon hot powder (red paprika)
1 teaspoon dill
1 teaspoon cumin
1 teaspoon fresh coriander, minced
1 teaspoon fresh parsley, minced
1 teaspoon olive oil

For the soup:
4 cups water
2 bouillon cubes

For the blanching:

water
about a teaspoon of cumin

Prepare the stuffing mix.
1.  Fry the hot green pepper, onion, and garlic in olive oil for about 2 minutes or until translucent.
2.  Add pepper, salt, hot powder (red paprika), cumin, salt, and pepper.  Fry a few more minutes.


3.  Remove from heat.  Place in large bowl and add the rice, tomatoes, dill, coriander, and parsley.  Set aside.

Prepare the cabbage leaves.


4.  Separate and wash the leaves well.


5.  Blanch the leaves.  [Boil water and cumin.  In groups, boil the cabbage leaves for 10-15 minutes in the hot water.  Remove and place them in another bowl of cold water.  Drain and set aside.]
6.  One by one, take leaf by leaf to roll.  Remove any thick stem parts using a knife.  Cut larger pieces into smaller ones, keeping to under 5 inches (or 12 centimeters).


7.  Place a teaspoon of the stuffing mix close to the edge of the leaf.  Begin rolling, gathering the sides as you go.   (Use the technique described -and pictured- in the stuffed grape leaves post.)
8.  Place finished rolls edge-side-down in a pot. Cover tightly with a heavy plate to prevent the rolls from moving.

Cook the stuffed leaves.
9.  Mix the water and bouillon cubes.  Bring to a boil to make a vegetable soup.
10.  Pour the soup over the stacked rolls.  Cover and bring to a boil.
11.  Lower the temperature and simmer for 1 to 1 ½ hours.

Nutritional Information (for about 1 cabbage roll):
Calories:  56; Fat: 1 g; Cholesterol: 0g; Carbohydrates: 8g; Fiber: 1 g; Protein: 1 g

Alf Hana!!!

Advertisements

Stuffed Vegetables (Zucchini and Eggplant – aka Dolma)


Yes, dear readers, this is our second recipe for stuffed vegetables during this wonderful month of VeganMoFo.  If you missed it, our glorious recipe for stuffed grape leaves is here.  We decided to do a second post about zucchini and eggplant in particular because the mix is a bit different, but also because the technique for hollowing out the vegetables and filling them with mix takes a bit of practice.  So, here are our tips and tricks for successful stuffed zucchini and eggplant.

Serves 4-6

Ingredients:
1 kilogram (2.2 pounds) zucchini
1 kilogram (2.2 pounds) small, slender white eggplant

For the stuffing mix:
4 cloves garlic
2 cups rice, raw
2 onion, minced
2 tomatoes, minced
1 teaspoon dried mint
1 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons dill, minced
2 tablespoons parsley, minced
2 teaspoons salt

For soaking hollowed-out eggplants:

about 1 liter water
1 tablespoon salt

For cooking:
6 cups water
4 bouillon cubes

Instructions:
1.  Mix all the ingredients for the stuffing mix in a large bowl.


2.  Prepare the zucchini and eggplant.  You will need a special kitchen tool for making dolma that helps you scoop out the insides of long, slender vegetables.  (I actually don’t know what this is called in English or Arabic – Anyone?)  You will use it gently dig in to the flesh, twist, and tug out the insides.


3.  Start with the zucchini.  Cut off the stem.  Take your time as you scoop out the insides and put them aside.  You can use them in the soup as the stuffed vegetables cook or for some other tasty dish.


4.  In order to make scooping the insides of the eggplant easier, it is advised to roll them with a rolling pin or your hands while placing pressure on the eggplant.  First, remove the stem part from the top of the eggplant.  Then roll.  After a few rolls, the eggplant will look a bit darker and will be squishy to the touch.  This will make hollowing out the insides much easier!  Just make sure that when hollowing the eggplant, you remove all the insides and discard them.  If some remain inside, you will have a bitter-tasting result!

5.  It is important that when you hollow out one of the eggplants, you soak it in a large bowl of water and salt until you have completed all the eggplants.  This will help reduce any bitter flavor.

Soaking the hollowed-out eggplant (no need for this step with the zucchini)

6.  Prepare a pot.
7.  Fill up the hollowed out vegetables with the stuffing mix, one by one.  It’s easiest to use your fingers for this part.  Leave between 1 to 1 and ½ inches (2.5 – 3.8 cm) of empty space at the end of the vegetable to give the rice room to expand and to prevent leakage as they cook.


8.  Arrange the stuffed vegetables in the pot.  Add tomatoes between layers.  Cover with a heavy plate to avoid movement while they cook.

Ready to cook - you can see I added some of the inside of the zucchini to cook with the stuffed veggies along with tomatoes...

9.  Prepare the soup.  Mix the water and the bouillon cubes and bring to a boil.
10.  Pour the soup over the vegetables until it just covers the top layer.  Cover the pot and cook for 30-45 minutes.

Nutritional Information (for 1 of 25 pieces):
Calories: 77; Fat: less than 1; Cholesterol: 0g; Carbohydrates: 15g; Fiber: 1g; Protein: 1g

Alf Hana!!!