Cabbage Rolls

April 20, 2017  •  Leave a Comment

suffice to say that this was one of those first spring evenings where the temperature and the stretch of brightness into the end of the day confuses you, and you start a crazy ambitious task of making in the kitchen at like 7.  On this particular evening I made a nettle pesto, a chocolate cream for one, a batch of stove top granola and because i was starving I also made these asian cabbage rolls. I amused myself and took images of all that I made, but the cabbage rolls really photographed well so I thought i'd have today's blog post be about them. I am not trying to make this space become a cooking/recipe space. I just think the photo narrative works in this circumstance.

I could not get enough of my back door being wide open ( flies are not in full force yet ) and laughingly, I took two very similar images of this little blue vase obviously because of the way the light was shining through it. I crack myself up.  

And then, to have the entire evening be sent off with a visual kiss from the universe - there was this remarkable sunset. With clouds outlined in golden light. Gorgeous.  

I had so many dishes to do - it wasn't even funny.  

asian cabbage roll recipe

asian cabbage rolls - these were amazing. preheat oven 400 degrees. rinse 8 cabbage leaves and boil for 3 minutes. transfer to a bowl of ice water, remove then dry. in a skillet heat 1 T of oil, 1 teas of garlic and ginger - fresh grated ginger, add 1 shredded carrot and 1 shredded zucchini - add 4 fried eggs ( i did those separately ) add 1/4 cup green onion. lay out cabbage leaf add veggie/egg mixture and roll - brush with oil - bake for 25 minutes. top with soy sauce, toasted sesame seeds and more green onion. note: i steamed mine vs baking.

 

 


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Photography = a never ending opportunity to capture visual celebrations. 

 

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