Sweet and Sour Cabbage Rolls

Part 2 of this week’s cooking with maple syrup. Adapted from Maple by Katie Webster.

 

 

Sweet and Sour Cabbage Rolls

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 whole leaves from 1 large cabbage
  • 3 cups boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion diced
  • 1/4 teaspoon salt
  • 1/2 pound lean ground beef
  • 1 cup finely chopped mushrooms
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dark pure maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 15-ounce can tomato sauce
  • 1 cup shredded part-skim mozzarella cheese

 

Directions

  1. Stack cabbage leaves in a large Dutch oven and pour the boiling water over top. Cover, set over high heat, and boil, rotating top leaves to the bottom. Cook for 4 to 6 minutes, until cabbage is just tender enough to be pliable, but not too soft that it tears. Drain the leaves on a work surface and let cool.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and salt, cook stirring often for about 6 to 8 minutes, until the onion is soft and starting to brown. Add the beef, mushrooms, and pepper.  Using a wooden spoon to break up the meat, cook for about 3 to 4 minutes until the beef is browned and no pink remains. Add tomato paste and coat the mixture. Add the vinegar, syrup and Worcestershire sauce and bring to a simmer, stirring often. Remove from heat.
  3. Spoon 1/4 cup of the filling onto each cabbage leaf and roll tucking in the sides. Arrange the rolls in the skillet with seam side down. Pour the tomato sauce over rolls. Cover and cook over medium-low heat. Cook for about 20 minutes. Uncover and add the mozzarella cheese. Cover and cook for about another 2 minutes., until cheese melts. Let sit for about 10 minutes before serving.

 

 

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Maple Tahini Chicken and Broccoli

Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!

 

Maple Tahini Chicken and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons of dark pure maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • pinch salt
  • 4 teaspoons avocado oil or organic canola oil, divided
  • 1 pound boneless skinless chicken breast, cubed
  • 1/4 teaspoon ground white or black pepper
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 teaspoons grated or minced fresh ginger
  • 1 cup reduced-sodium chicken broth
  • 4 cups broccoli florets
  • 2 cups peeled sliced carrots
  • 1 tablespoon lime juice
  • 2 teaspoons sesame seeds for garnish, optional

 

Directions

  1.  In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
  2.   Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
  3. Add remaining  oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
  4.   Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Remove from the heat and stir in the green scallions and garnish with the sesame seeds.