Happy Monday everyone! I want to get this posted early, since I have tons to do today. This is a simple, but filling meal. It was fun to make and it has a nice presentation. I had a green cabbage, a red cabbage, and some potatoes to use up, and I was inspired by the quiche I bought at my son's school last week. I wanted to make something pie-ish, but vegan. This is one of the meals I came up with. I also made a variation of this which was delicious, and I will post it later this week.
5 large potatoes, diced and boiled about 15 min. till tender
6 green cabbage leaves
1 red onion, diced
1 clove garlic, minced
1/4 head red cabbage, shredded
1 tsp. sea salt
1/4 tsp. black pepper
2 tsp. caraway seeds
Preheat oven to 350. Par-boil cabbage leaves in boiling water 4 min., drain, reserving 1/2 c. cooking water. In a pie plate, arrange leaves in a rosette, with ribs in center of plate, and the leaves hanging over the edge of the dish, overlapping the leaves. Saute onion, garlic and shredded cabbage in some of the reserved water 5-6 min. till tender, stir in seasonings. Stir cooked veggies into potatoes, place on top of cabbage. Fold cabbage leaves over the filling. Cover with foil and bake 40 min. Enjoy!
