A cabbage centrepiece
#Eat Plentiful 53
As previously mentioned, I didn’t drink a drop of alcohol in January or February. I thought some super-transformation might happen, never-ending energy, a razor-sharp mind, glowing skin. I can’t say I got any of those and actually life just felt a lot more serious. Almost like someone removed the background music from my film.
I must admit, work was busy and I didn’t socialise much during that time, though the two don’t necessarily go hand in hand. That’s something I need to learn to separate. During those months everything felt very controlled. Control felt tiring and restrictive.
I went to Paris in early March to visit family, and I didn’t even try to not drink. I definitely drank less, but I didn’t force it and it felt good. Like I’d spent two months trying to keep everything perfect, and suddenly I was allowed to undo the top button of my jeans and just breathe.
What did the experience teach me? I enjoy a drink once in a while every couple of weeks or so. I’m no doctor, so don’t quote me on this, but I’m fairly sure the laughter, the happiness, and the human connection I get from those nights outweigh the benefits of living the life of a monk. As much as I like the idea of being superhuman and living forever, right now, I still enjoy that release.
Another way I left the steam off, which I try do two or three times a week is running. If I were to plan my perfect day, it would always start with a workout. That special feeling, spring in your step that happens after exercise is irreplaceable.
Cooking is, and always will be, another release, although a more relaxing one. Turns out chopping and watching something bubble away is pretty meditative. A few weeks ago I saw this beautiful photo of a stuffed cabbage; and thought I’d give it a go. It’s the perfect centrepiece for a lunch with friends.
Stuffed Cabbage
Ingredients
1 large savoy cabbage
250gr pork mince
250gr of long grain white rice (cooked)
1 large carrot
1 onion
3 garlic cloves
1 cups chicken stock
1 teaspoon cumin
1 fresh parsley, large handful
1 fresh mint, large handful
1 fresh chives, large handful
2 tablespoons olive oil
1 large knob of butter
Salt and pepper to season
Instructions
Cook the rice according to packet instructions I like to add a cute of chicken stock for flavour. Take if off the heat 2-3 minutes before packet time as it will keep cooking later.
Prepare the cabbage: Remove the core from the cabbage and carefully separate the leaves, keeping them as whole as possible. Roughly chop any remaining damaged leaves or unused parts and set aside for the mirepoix. Blanch the whole leaves in boiling water for 1-2 minutes. Lay them out on a tea towel to cool.
Brown the mince in a large pot with a splash of olive oil and the cumin. Remove from the pot and set aside.
Build the mirepoix: In the same pot, add your diced 1 onion, 1 large carrot. Cook until softened, then add the sliced garlic cloves Dice and the chopped leftover cabbage. Cook for a few more minutes until everything has softened.
Combine and season: Return the meat and rice to the pot. Season well with 1 salt and pepper.
Cool the filling: Transfer the filling to a large bowl and allow to cool completely. Then add the fresh herbs and mix well. Meanwhile, preheat your oven to 180°C.
Butter a cake tin generously. Place your best-looking cabbage leafs vein-side down on the base. Line the sides with the remaining leaves, overlapping them for full coverage and leaving about 5-10cm overhanging the top, you’ll fold these over later.
Fill and layer: Spoon half of the filling into the tin, then add a cabbage leaves in the centre and fold the overhanging leaves over the top. Dot with couple of cubes of better.
Bake: Wrap the entire tin tightly in foil and bake at 180°C for around 40 minutes Remove the foil for the last 10–15 minutes if you want a little colour on top. Once cooked the sides of tin and slide onto a plate.
I served mine with some yoghurt and spoon of rose harissa which made all the difference. This is isn’t your quick mid-week meal but it’s easy to prep in advance for a lunch or dinner and can be broken done in different phases (Day 1: do the mixture, Day 2: cook the cabbage leaves, and put the cabbage and rice mix together, and day 3 cook and serve it.)
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What made me smile this week:
Restaurants like A Valenciana in Lisbon which withstand time; the institutions who have captured everyone’s appetites and keep doing so without changing as quickly as the world does. It's reassuring these places still exist and do well. 200 covers; busy every lunch and dinner and the speciality is chicken, rice and fries with a mean piri-piri sauce.
Interesting Podcast from Esther Perel, my favourite couple/ sex therapist who also has the most soothing voice ever. My AI loves me better than anyone else ever could - A man falls in love with the AI personal assistant he’s built. In the show they explore how it feels to be in love wit something which isn’t embodied. It made me smile; I was telling my husband the other day that I spoke to Claude more than anyone else. Maybe I’m falling in love with him…Claude.
Until next time,
Aimee x