A head of green cabbage, a weighty eggplant and several ears of corn suggested the accompanying recipe to Mark Graham of the Tribune test kitchen. It’s not a quick dish to prepare, but savory, slow-cooked flavors are the reward.
This is a hearty meat-free entree (though the cheese keeps it from claiming vegan status). Carnivorous cooks could mix in a bit of cooked ground meat, seasoned to suit.
Cabbage stuffed with roasted vegetables
Preparation time: 30 minutes
Cooking time: 1 1/2 hours
Yield: 4 servings
1 eggplant, about 1 pound, cut in half lengthwise
2 tablespoons plus 2 teaspoons olive oil
3 ears corn, kernels cut off and reserved
1 teaspoon salt
1 small head cabbage, leaves separated
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon hot paprika
1/4 cup milk
1 egg
1/2 cup grated Cheddar cheese
1/4 cup dried bread crumbs
Freshly ground pepper
1 cup tomato puree
1/2 cup grated Parmesan cheese
1. Heat oven to 425 degrees. Place eggplant on large baking sheet; drizzle cut side of eggplant with 2 teaspoons of the olive oil. Roast cut side up 20 minutes. Toss corn kernels with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt; sprinkle around eggplant on baking sheet. Roast until eggplant is tender, about 20 minutes. Set eggplant and corn aside to cool; reduce oven to 350 degrees.
2. Meanwhile, heat salted water to boil in large pot. Dip a cabbage leaf in boiling water using tongs; remove leaf from water; plunge into cold water. Drain on paper towels; repeat using remaining leaves.
3. Cook onion in 1 tablespoon of the oil in small skillet until soft, about 2 minutes. Add garlic and paprika; cook 1 minute. Transfer to large bowl; stir in eggplant, corn, milk, egg, cheese, bread crumbs, remaining 1/2 teaspoon of the salt and pepper to taste. Fill each cabbage leaf with 1/4 cup of eggplant filling; roll. Place leaves seam side down in 9-inch square baking pan; spread tomato puree over mixture. Top with Parmesan cheese; bake until bubbly, about 40 minutes.
Nutrition information per serving:
360 calories, 47% of calories from fat, 20 g fat, 7 g saturated fat, 80 mg cholesterol, 34 g carbohydrates, 16 g protein, 1,200 mg sodium, 8 g fiber
