The week before we go we’ve had a few dishes left to make that we’ve tried and honed here over the last 2 years, many from my childhood (well the vegetarian versions of), and also trying to take advantage of the autumn feelings in the air. When I was a teenager this was one of my favourite dishes, me and my best friend Leanne would have as many portions as we could until we were bursting full, I still do that but I have to compensate in other ways, weight just didn’t stick at 16.
So the dish in question is cabbage rolls, and I know from talking to people and researching recipes that there are many versions out there, Adam has suggested using raisins in the stuffing, and although I know there are other possibilities, all I want are my Moms – with a few embellishments.
|Tofu cabbage rolls baked with sauerkraut, served with light rye bread & Earth Balance|
Cabbage Rolls with Tofu Stuffing, Baked in Tomato Sauce with Sauerkraut
recipe to follow
In keeping with the theme, we served the meal with borscht soup. The colours were lovely and it’s always great to use the local beetroots.
Recipe to follow