Sit overnight so the rice (and some “accidental” quinoa) soak up the goodness and bake tomorrow. I’ve come to love cabbage and I was talking food with a friend a few years ago, she explained this idea (her dad is German) and it sounded delumptious. I saw a honking lovely head of cabbage shopping for veggies yesterday, it screamed “stuff me you fuzzball!” Yah can’t ignore cabbages that scream atcha inna store!!
I’ve wung it Papa style and we’ll see tomorrow, it’s hard waiting! I have some A+ chicken stock that will go in when they bake. (Along with beer and salsa) I’ve gone very light on the tomatoe sauce as it wreaks such havoc on my digestion. (In fact I completely omitted them while shopping as that’s the usual pattern. I bought some salsa en route home, it’ll work!)
Peeling the blanched leaves away gently from the cored head was SOOOO fun!! Rolling them up was almost as fun. Such a cool texture, wrap. A European burrito/enchilada of sorts…
Very mellow day, Friday off, ran some errands and worked on the boat. Show you the progress tomorrow
