May 20, 2008
I'm still recovering from landing in the US and having the unsettling sensory overload of understanding the language and culture nuances of everyone around me. And, sifting through the nearly 10,000 pictures we took! (Seriously! Just consider yourself lucky we only posted a fraction on Picasa Web.) I'm also enjoying some simple things I missed while away. Here is one of them, slightly modified to remove all the fat and most (or all, depending on the egg choice) of the cholesterol:
Ingredients:
- 1 pound ground soy "beef" (Gimme Lean! makes my favorite)
- 4 tablespoons uncooked rice
- 1 onion, half grated and half sliced
- 1 egg (or proportional amount of egg substitute)
- 1 large head of cabbage
- 3 cups canned tomatoes
- 3 bullion cubes
- 3 tablespoons honey
- 1/4 cup lemon juice
- 1/4 cup raisins
In a mixing bowl, add soy "beef", egg, rice and grated onion. Blend mixture by hand, form 6 to 8 "meat" balls and set them aside. In a stock pot, add a layer of cabbage leaves. Then add soy balls and cabbage in layers, carefully separating the soy balls from each other with the cabbage leaves. Add sliced onions, tomatoes and bullion into the stock pot and fill to the top with cabbage leaves. Cover and cook on a low flame for one hour, stirring once or twice. Add remaining ingredients and cook for an additional 30 minutes. Serve and enjoy!
