I love shortcuts, so when I was at a new local veggie market and saw
Savoy Cabbage, the idea of cutting out my least favorite part of the stuffed cabbage (
Golubtzi)
preparation came to me. I've seen this type of cabbage before, however never had a purpose for it. Unlike the white cabbage I usually buy, its leaves are loose and crinkly. It's the looseness of the leaves that made me consider it. In previous preparations, I've boiled the white cabbage to loosen the leaves, which is a quick, but awkward process. I skipped that part entirely with Savoy. Since I was in the experimental mood, instead of rice, I used pink lentils and dark ground turkey meat for the stuffing.
I love shortcuts, so when I was at a new local veggie market and saw Savoy Cabbage, the idea of cutting out my least favorite part of the stuffed cabbage (Golubtzi) preparation came to me. I've seen this type of cabbage before, however never had a purpose for it. Unlike the white cabbage I usually buy, its leaves are loose and crinkly. It's the looseness of the leaves that made me consider it. In previous preparations, I've boiled the white cabbage to loosen the leaves, which is a quick, but awkward process. I skipped that part entirely with Savoy. Since I was in the experimental mood, instead of rice, I used pink lentils and dark ground turkey meat for the stuffing.
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