Cooking in Corona days with Karni Tomer Food explorer Vegetarian Stuffed Cabbage
Hi, I’m Karni Tomer Food Explorer,
I am a Food researcher and owner of Wok’n’Stroll – culinary adventures in Singapore.
You can read more about my personal story here
In Singapore, the Corona sneaked into our lives at the end of January (the height of Chinese New Year celebrations).
We went through very stressful days, loss of income, fear of the unknown, psychosomatic illnesses and daily counts of sick people.
Today the situation is under control in Singapore, but the virus has not disappeared. In the meantime, I am sad to see how the virus has spread to the world and to my home country.
For me, the best therapy is food.
I love to cook and feed my family.
Every day I will write a Western or Asian recipe that will delight your heart and inspire you while you are isolated at home.
Hope to see you on better days here in Singapore.
Karni Tomer Food Explorer – Singapore
At the request of the audience and viewers, I present to you this amazing recipe for Vegetarian stuffed cabbage
- Take a cabbage and cut its inner stem
- Cook it in boiling water for about fifteen minutes so that the cabbage leaves can easily be separated and filled
- Peal the cabbage leaves and place in a bowl with cold water.
- soak one cup of rice in water for 20 min
Add the following to the rice :
- 1 onion chopped and fried in olive oil till soft and golden
- Chopped parsley or chopped coriander/cilantro
- Chopped mint
- One grated tomato
- One tomato cut into cubes
- One shredded carrot
- hand full or Raisins or cranberries
- Salt and pepper
- one tablespoon of olive oil
(This blend is so delicious you should try it this way and adjust the flavors accordingly.)
- Place the cabbage leaves on a chopping board
- add one or two tablespoons of the prepared stuffing inside, and start rolling
- Prepare a pot and with a bit olive oil and carefully arrange the rolled cabbage leaves inside it
- Prepare sauce (according to step 11 below)
- Cover the cabbages and cook on low heat for about an hour.
ingredients for the sauce
- Half a cup to a cup of date syrup. you can use sugar or Agave syrup.
- juice from one lemon
- Olive oil
- Pepper salt and half a teaspoon of cinnamon
- Boil the sauce and pour over the stuffed cabbages.
- Cook on low heat for about an hour. The rolled cabbage will swell and the rice will cook.
- Check that there is some sauce remains and if needed, add a little more boiling water.
- Transfer to a baking dish (you can slightly caramelize the cabbages; in the oven if you want but this dish is so good that you don’t even have to)
- Serve warm and with a smile on your face
Have a good day and see you tomorrow!
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