Last night, like some sullen teenager, I demanded that Brofriend stop at the local Chinese food restaurant so I could pick up dinner…which has nothing to do with our marathon wine tasting the day before.
Why do people go out on Sundays?
Regardless, we shuffled home with our (my) boxes of food, put on sweatpants and watched Fraiser.
Whenever I order from this restaurant, my eyes are is always bigger than my stomach leaving leftovers in the fridge.
I think nothing taste better than leftover take out, but, if you’re like me, there is always an abundance of moo shu chicken as the pancakes and plum sauce met their demise the night before.
Now the challenge is how to use it for dinner, quickly before I end up eating it out of the carton over the sink.
In the fridge, we have asparagus (shocking), cabbage, eggs, bacon, Greek yogurt, avocado, fried rice and rosé - pretty bleak.
I remembered growing up my Mom used to make something she’d call Hippie Rice. The idea was to throw whatever leftovers you had in the fridge in a pot of rice and cook it up. It was always excellent.
Channeling my mother, I summed up a meal worthy of Master Chef Night.
Stuffed Cabbage Rolls
Instead of the traditional stuffed cabbage leaves bathed in a delicious tomato sauce, I opted for a “inventive” “fusion” type.
1: To soften the leaves, bring a large pot of water to boil. Season the water with a pinch of sea salt.
2: Preheat the oven to 350F and grease a large square oven dish with some olive oil. ( All I had was a glass bread pan)
3: Boil the leaves in batches for 2-3 minutes until just softened. Dry the softened leaves.
Helpful hint - If you thin the spines of the leaves by cutting them from the outside, they won’t break during the rolling process.
4: Place a few teaspoons of filling on each cabbage leaf and wrap into tight rolls. Tetris the rolls into the oven dish.
5: Bake for 15-20 minutes.
6: Take several photos for your blog while Brofriend impatiently waits.
7: Put your feet up, turn on Master Chef and eat.