Blue Cabbage Rolls
Submitted by mgmworld
Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.
YIELD
1 recipePREP
35 minCOOK
10 minREADY
45 minThese aren’t your grandma’s cabbage rolls (unless your grandma was way ahead of the curve).
Steamed cabbage leaves wrap around a filling made from blue cornmeal cooked with scallions, whole corn kernels, and a trio of herbs (garlic powder, thyme, oregano).
The cornmeal mixture thickens into a polenta-like consistency before getting rolled and blanketed with grated cheese.
A quick 10-minute bake melts everything together into a vegetarian main that’s equal parts comforting and unexpected.
Kitchen Tips
- Stir the cornmeal mixture constantly while cooking (it thickens fast and can clump)
- Steam cabbage leaves just until pliable (overcooked leaves tear when rolling)
- Use about 1 tablespoon of filling per leaf (overstuffing makes them hard to seal)
- Any melty cheese works here (cheddar, Monterey Jack, or a Mexican blend)
- Serve with salsa, sour cream, or hot sauce for extra Southwestern flair
Ingredients
Directions
While steaming cabbage leaves, mix remaining ingredients except cheese in a sauce pan and stir with a wire whisk over medium heat until mixture is very thick.
Be cautious to keep mixture stirred thoroughly. Roll 1 tablespoon mixture in each cabbage leaf.
Place in baking dish and cover with cheese.
Bake for 10 minutes at 300 F.
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