Cabbage Rolls on Spaghetti Squash - Doggie Bag Bonanza

The garden is at peak harvest and the kitchen is in full swing for preserving all the goodness. Still have some solar oven kits to finish for the Solar Cookout at Midtown Market on August 4th, so I've decided to share with my newer followers an archived post from more than two years ago that shows you what can be done with that extra bit of steak or pork chop you brought home!

Pork Cabbage Rolls on Bed of Spaghetti Squash

Don't know about you, but I have alot of trouble sharing spaghetti squash -- I want it all to myself! But, that's the dark side of me and just doesn't read well on a resume so, of course, I do share it, as in today's recipe. Following my previous post, the spaghetti squash was put in the solar oven as soon as the Herb and Cheese frittata was removed. This would be the end of my solar cooking for the day, because the rest of the dinner would be done stovetop. Yes, I do cook using other appliances. Just hate to waste good free sun energy when it's available, that's all.

Thanks to restaurants that insist on giving you way too much to eat on their entrees, I had a whole 8oz. pork chop in a doggie bag looking for a new recipe. A quick peek in the fridge offered some leftover broccoli and the vegetable bin had fresh cabbage, celery, green onion, and carrots. Eureka! Could dinner be far behind. . .

A Little of This and a Little of That Goes a Long Way

Separating the pork meat from the bone and fat, I chopped it all up just short of mincing and set it aside. Carefully removed eight outer leaves from the cabbage (see below) and got some rice started in a small saucepan. While rice was cooking and cabbage leaves were softened in the microwave, I finely chopped and sauteed the following vegetables in a heavy skillet over medium heat:
1 medium carrot
1 stalk celery & leaves
2 green onions
1/4 cup cabbage
1 tablespoon pine nuts (optional)
When pine nuts began to brown, the mix was removed from the heat and the following herb and spices were stirred in:
1/8 teaspoon ground fennel
1/8 teaspoon mace
1/2 teaspoon Chervil leaves
Big pinch of chipotle pepper

To soften large cabbage leaves: Most recipes suggest you blanch the cabbage head in boiling water to remove outer leaves as they become pliable. I have found it's just as easy to hold the head under the hot water faucet and gently remove the leaves. Then, they can be further softened in the microwave placing the cabbage leaves in a large glass bowl with 1 teaspoon of salted water and microwaved on high for 45 seconds. Set aside to cool and pat dry. If really thick, cut out the hard rib from each leaf.

Mix rice with sauteed vegetables and divide according to number of cabbage leaves you've prepared. Place a cabbage leaf in front of you, large end next to your body. Fill each center of leaf with 2 tablespoons of filling, roll up leaf, tucking in ends, and place seam side down in skillet. Add enough chicken stock with 1/2 cup white wine to bring liquid to just the top edge of cabbage rolls. Cover, reduce heat, and simmer till all liquid is absorbed.

Check spaghetti squash in solar oven. If sides are soft, remove and bring inside to remove seeds and webbing and separate strands of squash. Reheat leftover broccoli. Create a bed of spaghetti squash on each plate and place three cabbage rolls on top. Add broccoli (or, any side vegetable you prefer) and serve with bread of your choice. This is a Cranberry-Orange Amish Friendship Bread I made from the basic recipe.

Use Your Own Fillings to Make It Your Own

One of the best things about any kind of vegetable roll is that you can use up leftovers in the stuffing mix and, by just adding a few fresh ingredients, have a truly delicious meal that anyone would be proud to serve.