Wednesday, December 28, 2011

Black Eyed Pea Cabbage Rolls

Black Eyed Peas are traditional to eat at the end of the year/beginning of the new year and they happen to be one of my favorite beans so I am getting a head start now. These could also be wrapped up in blanched collard greens for a more Southern approach.

Tender black eyed peas, bell peppers, carrots, garlic and herbs wrapped up tightly in large cabbage leaves and braised in a spicy tomato sauce.

Creole Tomato Sauce
1 tbl extra virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1 bay leaf
1 tbl creole seasoning
1 tsp dried parsley
1/2 tsp black pepper
1/4 tsp salt
1-15oz can tomato sauce
1 cup vegetable broth

Saute the shallot and garlic in olive oil until soft and translucent, 4-5 minutes. Add the herbs and seasonings and cook 1 minute more to toast. Add the tomato sauce and broth and bring to a simmer. Cover and simmer for 15 minutes. Remove the bay leaf and pour the sauce into a 8x8 casserole dish.

Black Eyed Pea Cabbage Rolls
makes 9 rolls
1 head green cabbage
2 tbl extra virgin olive oil
1/2 large white onion, small dice
1 carrot, small dice
1 orange bell pepper, small dice
3 garlic cloves, minced
1 tsp dried parsley
1 tsp black pepper
1/2 tsp salt
1/4 tsp red pepper flakes
1 small zucchini, small dice
1-15oz can black eyed peas, drained
1/2 cup vegetable broth
3 tbl chopped fresh parsley

Bring a large pot of salted water to a boil. Submerge the entire whole cabbage in the water. Boil for 10 minutes then flip the cabbage over and boil 10 minutes more. Remove from the water. Once cool, trim off the stem end and peel apart large cabbage leaves. Carve out the thick stem in the middle of each leaf then overlap the leaf onto itself so there is no gap.
Saute the onion, carrot and bell pepper in oil until the vegetables start to become tender, 7 minutes. Add the garlic, parsley, pepper, salt and red pepper flakes. Add the zucchini and peas and saute 5 minutes more. Add the broth and cook until most of the liquid has evaporated, 4-5 minutes. Add the parsley. Taste and adjust seasonings.
Preheat the oven to 350.
Fill the bottom third part of each cabbage leaf, fold in the sides then roll up like a burrito. Place each cabbage roll, seam side down in the casserole dish. Cover and bake for 30 minutes. Remove the foil and bake 30 minutes more.

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