Tag Archives: rice

Purple Cabbage Rolls

Purple Cabbage Rolls - close

Every month, when the Daring Cooks’ Challenge entries are posted, I do my best to look at a number of the entries. I love to see the variation on the given theme, the creativity that people add to their interpretation, and of course I get inspiration!! This month was no exception.

One alternative to the challenge was to use a different leaf to wrap the rice – so there were quite a few people who chose to make cabbage rolls (either because they didn’t like grape leaves, couldn’t find grape leaves, or had mastered that recipe already and wanted a challenge). I realized that not only had I not attempted to make cabbage rolls before, but that I had never even EATEN cabbage rolls that weren’t based on the traditional Polish style that I was used to.

I had decided that some day, I would try to make cabbage rolls… eventually. That is, until I saw a post that used red cabbage. The colour was so compelling that I decided I would make some right away, and when I set eyes on a red cabbage at The Big Carrot, I decided to make some IMMEDIATELY. No joke. We were still deciding what to make for dinner the next night when I spotted it, turned to J and said “I could work on some cabbage rolls tonight and bake them up for dinner tomorrow”. Done.

Purple Cabbage Juice

One of the first things was to try and blanch the cabbage. Some recipes say to pull the leaves off first, some say to put the whole head in. I tried the first way — DISASTER!! The leaves ripped like mad. Blanching the whole thing was challenging, but a better option in the end.

The most hilarious part was the colour that came off of the cabbage. The boiling water turned a colour that bent from straight-up purple, to blue, to green as it poured. Of course, I managed to drip purple liquid all over the kitchen, and did my best to wipe it up immediately. I didn’t know if it would stain if I left it – reminded me of the days when my hair was purple, and I had to be careful not to get any of the coloured water on anything as it dripped from my head after a shower. Ahhh, memories.

Purple Hair

That done, I prepared the filling, which was mostly comprised of rice, rehydrated TVP (but you can use ground meat, if you like), and some herbs, mushroom and spinach.

One thing it should have contained – but didn’t – is egg. It was on my list, it was in my instructions…. but I forgot. Honestly, it could have used it. When you make vegetarian rolls, you don’t have the benefit of meat to help hold things together. An egg in the mix would have helped with that, but luckily it didn’t cause any disasters.

Purple Cabbage Rolls - assembly

Next. I set up to roll. I measured out a blob of filling, and basically used the same technique I used to roll the dolma – fold the bottom up tightly, tuck in the sides, continue to roll up and tuck in until you’re out of leaf. Since there was less leaf to work with than the dolma, I had to put them seam down on the tray. From there, I refrigerated the tray of rolls, with plans to assemble my baking dish the next morning.

I lined the bottom of the baking dish with a layer of thinly sliced tomato (to stop the rolls from sticking to the bottom, and to make a bit of a “sauce”), and a layer of thinly sliced leek. Next, I packed the cabbage rolls in pretty tightly, and studded them with halved garlic and button mushrooms. For the heck of it, I topped with sprigs of rosemary and covered with tin foil.

Purple Cabbage Rolls - assembled

I baked them covered for 40 minutes, uncovered for another 10. I found that it wasn’t quite enough. I upped the temperature, and turned it to broil. Better – but still not as cooked as I probably would have liked it. I think I should have baked them covered at a slightly higher temp for at least an hour, then uncovered for at least 20 minutes. Good to know for next time (I’ve made the changes to the recipe below).

I would also salt & pepper the mixture more than I did. You don’t want to season it as though you will be eating the filling on it’s own – it needs to have a stronger taste. That was mistake #3.

Overall, I think it was a great first attempt. I didn’t go too crazy with the ingredients – I did want them to taste something like a cabbage roll, after all. I learned a few things (don’t forget the egg! bake longer! season more!). We had a great meal, that made great leftovers.

Unfortunately, my pic of the actual baked dish kinda sucks. Oh well!

Purple Cabbage Rolls - baked

Full recipe after the jump!

Continue reading Purple Cabbage Rolls

Twice as Nice! BBQ Corn to Summer Corn & Rice Salad

BBQ Corn and Mahi Mahi

When the summer hits, you really want to cook as infrequently as possible. On a hot week like this, I’m grateful for leftovers that I can use in another dish. This post revolves around sweet and juicy grilled corn on the cob, and how to transform the leftover kernels into a fantastic summer salad!

Last night’s dinner was pretty simple and yummy – some corn on the cob and mahi mahi (marinated in piri piri sauce) done up on our wee BBQ. Soo tasty and filling!

After dinner, we had two ears of corn left so I carefully cut the kernels off of the cob and cooked up the rice for my salad. This salad is a mix of sweet, fresh, salty and savoury. You can substitute any of your favourite fresh or grilled veggies, as well as any dressing you like. Keep in mind that the rice will absorb most of the dressing.

Corn & Rice Salad

Try not to overcompensate by drowning the salad in dressing – that will leave your rice gummy and possibly with too strong a taste. The dressing I used is a mild blend of orange juice, very green tasting hemp oil, a wee bit of apple cider vinegar and fresh herbs. It gives a light coating and flavour without covering the smokiness of the grilled corn, the light anise flavour of the fennel,  and the freshness of crisp vegetables.

BBQ Corn & Rice Salad


  • 1 cup mixed rice, cooked (I use a fun blend of brown, red and wild rices)
  • 1-2 cups grilled corn kernels
  • 2-3 tbsp fresh green onion (green part sliced, white part finely minced)
  • 1-2 tbsp fresh basil, chiffonade
  • 1 tsp fresh mint, roughly chopped
  • 1/2 – 1 cup thinly sliced fennel bulb
  • 1-2 tbsp extra-virgin olive oil
  • 1/2 red pepper, thinly sliced
  • 1/3 cucumber, chopped


  • 1/4 cup orange juice
  • 1-2 tsp apple cider vinegar
  • 2 Tbsp hemp oil
  • 2 Tbsp Piri Piri sauce
  • 1/2 tsp garlic powder
  • salt & pepper, to taste


  1. Combine the rice with the corn, onion, basil, mint and fennel. Toss with olive oil.
  2. Mix together the ingredients for the dressing. Be sure to mix well enough that the garlic powder dissolves completely.
  3. Toss the salad mix with the dressing. This can sit overnight if required.
  4. Slice and mix in the rest of the veggies just before eating.