Modern Day Spin On Cabbage Rolls

Market Street

As I’ve spent time researching New Year’s Day recipes, I’ve learned that people either love cabbage rolls or hate them.

I grew up eating cabbage rolls, black eyed peas and cornbread every New Year’s Day since I can remember. Even when I moved away from home and couldn’t be with my family on New Year’s Day, I always managed to find a way to eat cabbage, black eyed peas and cornbread.

The age old tradition states that if you eat black eyed peas on New Year’s Day you will have luck all year long. If you take it a step further and add greens or cabbage, that means your luck will include money.

Add in some cornbread, which symbolizes gold, and you should be banking by the end of the year!

But there’s one thing about cabbage rolls. While they sure are tasty, they can look (and even sound) a little unappealing, especially to a cabbage roll newbie.

So for 2015, cabbage rolls are getting a makeover! We made a few recipes that we think you’ll love:

Black Eyed Pea Cornbread Cakes with Tomato Bacon Chutney on Roasted Cabbage Wheels. Let’s get cooking!

First up is Tomato Bacon Chutney. You can make this ahead of time since it needs to simmer for about an hour and then cool.

When you read the ingredient list, you’ll probably say “Bacon and sugar? How can this be a healthy recipe?” Remember this is just a garnish on the Black Eyed Pea Cornbread Cakes and moderation is key.

Tomato Bacon Chutney
½ pound uncured bacon (found in the meat case at Market Street)
2 pounds ripe Roma tomatoes, chopped
1 yellow sweet onion, finely diced
½-3/4 cup sugar (depending on how sweet you want it)
2 ½ tbsp apple cider vinegar
1 ½ tsp salt
¼ tsp black pepper
1 dash hot sauce (optional)

1. Cook the bacon in a large skillet over medium high heat, turning occasionally, until browned. Drain the bacon on paper towels; allow it to cool and then crumble.

2. Combine the remaining ingredients in a large saucepan and bring to a boil, stirring constantly to
dissolve the sugar. Stir in the crumbled bacon and reduce heat to low and simmer for an hour or until chutney is thick.

3. Cool and store in the refrigerator for up to a week.

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Cabbage Wheels
Cooking spray
2 tablespoons extra virgin olive oil
1 medium cabbage, cut into 1” thick rounds
Salt and pepper
Seasoned salt, caraway, fennel or other seasoning (optional)

1. Preheat oven to 400F. Spray a large baking sheet with cooking spray.
2. Place the cabbage rounds on the baking sheet and brush with olive oil.
3. Season with salt, pepper and any other seasoning you’d like.

4. Roast the cabbage until tender and edges are golden, about 40-45 minutes. Keep an eye on those
because they can turn dark quick.

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Black Eyed Pea Cornbread Cakes
1 (15 oz) can black eyed peas, undrained
2 garlic cloves
6 oz cornbread mix
1 large egg, lightly beaten
¼ cup light sour cream
1 ½ tsp Southwest Chipotle salt-free seasoning

1. Coarsely mash the black eyed peas with a fork. Stir in garlic, cornbread mix, egg, light sour cream and seasoning. Stir until blended.

2. Spoon about 1/3 cup of batter onto a lightly greased skillet or griddle. Cook cakes 2 minutes on
each side and edges look dry and cooked. Turn and cook 2 more minutes.

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1. Place the cabbage wheel on a plate, top with a cornbread cake and garnish with the tomato bacon chutney. Enjoy!

Tomato Bacon Chutney

Cabbage Wheels

Black Eyed Pea Cornbread Cakes

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