You grew up on fried chicken and Oreos.
If you’re like me…
You’re just now discovering health food is delicious.
A recent surprise:
I’ve been trying it a lot as a mix-in for soups and pastas by sauteeing it. But recently, I boiled those healthful little leaves. My eight-year-old self would have cringed at the very word of such things. My twenty-three-year-old self was more open-minded.
A spicy tuna mix can make anything delicious, but the boiled cabbage I used as wrappers was such a nice compliment of flavors/ textures. I think I’m in love.
And I feel a little bad for my anti-cabbage younger self. Missed way too much good eating because I was way too stubborn.
5-6 cabbage leaves
2 packet of shredded salmon
handful of kale
1/2 t minced garlic
squeeze of lemon
tiniest dash of cayenne, and a heftier dash of red pepper flakes
-Peel and clean off your cabbage leaves. Boil for only a few minutes or until tender. Remove and let dry as much as possible while you…
-Set broilers to high (or bake setting to 400 degrees). Prepare broil-safe pan with cooking spray.
-Prepare salmon mix in skillet with cooking spray on the pan first. Then add in garlic, spices, and chopped veggies. When it starts to look the like the heat is drying it out. Use the lemon juice you’ve been armed with. Sautee for a few minutes; ’til warmed through completely.
-The wrappers are the tricky part. Let them face up and spoon some of the mixture on the fullest end. Not too much salmon, though. You’d be surprised how little it needs. You don’t want it spilling out the edges. Fold the sides in, roll, tuck the bottom of the leaf under. Repeat.
-Line up your salmon rolls. Broil or bake until they’ve turned a bit more translucent and yellowish in color. Remove and serve warm.
You can, of course, also try them cold. I’m sure they’d be just as delicious.
My lunch was delightful. How was yours?