Organic Yep there is Fauna.

This is the non cool view of organic food. This is from my father and as you can see it is more than healthy.

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I found this when working out what I could make from what I had in the house . With A. staying home for 12 months for number 3 (more on that later) our budget is being pounded (however there is still a lot of fat in there to be honest compared to many) and we are living on what is in the house and what we have.

So we had a nice cabbage from my father and some cooked rice we had for dinner the night before with some left over curry. So my thought cabbage rolls.

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We did a big purchase of meat from a local farmer at the farmers market and some of the good bacon, a leek, and a few bits and pieces. Below is the recipe I used. So there was a meal for last night along with fresh bread just made and still warm.

This needs to be the philosophy for all, what you have, what is local, a few luxury items and not letting anything to go to waste.

Cabbage Rolls

For the rolls

  • 500 grams of mince
  • Leek finely sliced
  • 2 cloves of garlic
  • 3 rashes of the good bacon diced
  • A cabbage cored and as leaves.
  • 2 -3 cups of rice
  • 1 tsp of cumin
  • 1 tsp of smoked paprika
  • 1/2 teaspoon of nutmeg
  • Salt and pepper to taste
  • 2 eggs to bind
  • Bowl of iced water to quench the leaves.
  • 2 table spoons of passatta sauce.
  • Grated cheese.
  • ½ cup red wine
  • Bread crumbs

Sauce

  • Two cans of organic tomato. Buy European organic if you can (I know not local) as they have rules on BPA in the lining
  • ½ cup red wine
  • ½ cup of water
  • Table spoon of molasses
  • Salt and pepper to taste
  • 4 bay leaves
  • A handful of perennial basil or other herbs (optional)
  • Teaspoon of chilli or to taste.

Fry up the bacon and leek and add the mince, cook till almost brown then add the garlic crushed for a further 2 minutes add the spices for a further 1 minute. Add the red wine and passatta. After 5 minutes add the cooked rice. Cook for a couple of minutes until mixed through. Drop into another bowl to cool.

IMG_3488-2000 IMG_3487-2000Blanch cabbage leaves 4 or so at a time for around 1 minute in lightly salted water. Refresh them in iced water and drain in a colander.

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Mix all of the ingredients for the sauce ready to add.

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Once the filling has cooked add some cheese (of your choice) and two eggs to bind. Mix through and add bread crumbs till the mixture is no longer sloppy.

Once the filling is ready put a tablespoon or so in each blanched leaf and fold, putting the fold down the bottom. Fill the container with rolls ladle over the sauce and either put in an oven until the sauce has thickened or on stove top till the same.

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I served it with grated cheese but some sour cream would be nice as well.

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We need to get over the fact that there will be bugs that things will not be perfect in our vegetables. Be grateful we have food and help out the world by eating what is there not what is perfect. We cannot in the long term afford to ask farmers to throw away straight banana’s or bent carrots. And why should we?

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