International Variations of Stuffed Cabbage...21st Century twists..RECIPES

OK! So this sounds strange but Stuffed cabbage has been around thousands of years yet, and yet it is so often overlooked in modern cuisines. Given a 21st Century approach it can be classed as a "new" dish...simply adapt the ingredients and you have a fantastic ,gluten free  cannolli; a wonderful vehicle for enchiladas; can be used as a filling for Moroccan dishes.
They are  so versatile that the only thing holding it back is the cook's imagination.

The trick is to peel the cabbage, so the leaves remain whole ( removing the center stalk in the tougher leaves, after blanching).

Choose a hard/firm close leaved cabbage, either green, red or Savoy( which is more tender).
With a sharp knife remove some of the center core, and plunge into boiling salted ( also add 1 tbsp baking soda..this preserves the color) water, enough to cover the cabbage, might have to hold it down with a heavy lid.
Bring back to boil and cook on high simmer for about 20 mins.
Remove from boiling water and plunge straight into cold water,allow to cool then drain well.

When cool enough to handle, gently peel away the leaves, setting them flat onto a cookie sheet.

The center tender leaves may be chopped and used in what ever filling you are going to prepare;

Cheese is optional in all these ideas

Fillings: the mix should be 2/3 vegetables to 1/3 cooked steamed grain of choice, you may also serve with extra cooked grain when it is plated.

Chopped celery, carrot, onion, garlic..base for:

Italian filling...add chopped (or canned) tomato, herbs of choice( parsley, rosemary, basil, thyme, marjoram) and steamed brown rice or barley.
Top with a tomato sauce

Moroccan...add raisins, slivered almonds,cooked chickpeas, steamed couscous or bulgur, chopped potato, turmeric, cumin, cinnamon, mint, peas, green beans, fennel seeds
Top with a sauteed onion-yogurt sauce

Spanish ...add smoked paprika, steamed rice, peas, potatoes,parsley,  cashew nuts, steamed grain
top with a tomato sauce

French ..zucchini, eggplant, red onion, tomatoes,fennel root, black olives, herbes d'Provence, steamed grain, top with a red wine-tomato sauce

Asian..beans sprouts, ginger, garlic, chopped cooked broccoli and or cauliflower, steamed brown rice, beans and  snow peas, cilantro, basil, tempeh, scallions..top with a ginger-basil vegetable stock.

Indian style...  ginger, lemongrass, garam masala, cilantro, mint,  cauliflower, spinach, fresh chopped tomato, cooked lentils, steamed long grain rice, curry or fenugreek leaves, top with a ginger-chipotle curry sauce

Mexican.. chili powder, chipotle peppers, bell peppers, pinto beans ( or refried beans),potatoes, canned tomatoes, cilantro, oregano, tempeh top with enchilada sauce and sour cream

May also use steamed quinoa, steamed kasha( buckwheat groats), steamed spelt

Cook the fillings and allow to cool.

In a greased oven proof dish  pour some of the sauce.
Top with the stuffed cabbage leaves ( rolled like a burrito, spring roll or wrap)
Top with more of the sauce and cover with foil.

Bake  on middle shelf of a 350f preheated oven for about 25 mins to heat through..2 rolls are a portion.

These are low calorie, vegan if you don't add cheese, high in vitamins and anti-cancer, anti-aging, and cabbage helps prevent stomach ulcers.
So all in all a win, win Vegetable..and for great health one should eat Cabbage family vegetables 3 times a week at least..so be respectful of the humble cabbage, it is a Number 1 Vegetable year round.