Hey all,
I’ve recently been working on purchasing more stuff made and grown here in Canada, and have been making changes to my diet to account for that. One product that has me curious that I’ve never had before is “sour cabbage”, which can be bought in the produce section and is apparently grown the province over.
While I haven’t bought it, I was wondering what some ideas are that I can make with it. Thanks in advance!
Whole head of cabbage, right? Probably intended to make cabbage rolls, aka holubky, golubtsi, sarma, etc.
You could also slice it to shreds and make choucroute garnie or any other sauerkraut dish.
Do you think it would work as a replacement for regular cabbage in borscht? While I love sauerkraut, cabbage rolls are a bit hard for me as I’m trying to go vegan, and I can’t seem to find many vegan cabbage roll recipes.
I suggest looking into Turkish cuisine or any cuisine influenced by the Ottoman empire for ideas on vegan cabage rolls. Look for sarma or dolma to get inspiration for fillings. You’ll get some results with grapevine leaves, but you can substitute cabage or sour cabage if the filling fits.
To echo the other poster, a good starting point would be mushrooms, rice/barley, spices. Could probably add some walnuts in there, or pecans.
Try looking at what cigkofte is made of (the veggie one, not the raw meat one) to maybe get some inspiration?
Heck yeah! It should be great in borscht. I would reserve the liquid in the cabbage and use it to add acidity and salt to taste when the soup is done.
I’ll bet a mushroom and rice or barley cabbage roll would be great, if messy. We sometimes make unrolled lazy cabbage rolls. Chopped onion, celery and carrot, cooked in a little oil, add garlic and the chopped protein. Season with salt, pepper and caraway. Add the cabbage or kraut and a splash of beer or water, cover and let steam a bit. Stir and serve when the texture is as you like it. Chopped tomatoes are good on top as a fresh addition.