For our final cooking adventure evening of 2018, Wendy and Rebekah made stuffed cabbage, created from a surprisingly enormous cabbage. A literal head of cabbage, which was bigger than either of our two heads!
We adapted a recipe from the New York Times Cooking (we used pork instead of lamb; the pork was tender and juicy): https://cooking.nytimes.com/recipes/1013338-lamb-and-rice-stuffed-cabbage-with-tomato-sauce?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1.
Many thanks to the very helpful video about how to roll the stuffed cabbage leaves (hint: make little burritos!).
As you can see from this picture, we were also joined by special guest The Dumpling! Rebekah was totally prepared to drive Wendy to the hospital if she went into labor during the cooking adventure.
Wendy also added some herbs de Provence for flavor, which gave it just the right amount of spice/heat.
As a side, we made mushrooms poached in stout and fresh herbs, also from NYT Cooking (John Willoughby’s recipe): https://cooking.nytimes.com/recipes/1013214-mushrooms-with-herbs-and-stout?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=1
For dessert, Rebekah forgot all the delicious fresh berries at home in her fridge, so we made fresh slightly whipped cream (feeling lazy, we just shook it in a jar for awhile) over frozen blueberries with mini meringues.
