"I'm stuffed!..." - the cabbage said

Am adorat mereu legumele umplute. De ce? Pentru ca pacalim frumos ochiul si mintea, fara a face rabat de la calitatea lor de alimente sanatoase. De multe ori legumele mele sunt umplute cu... alte legume. Cantitatea de branzeturi sau produse din carne pe care o folosesc pentru a da aroma finala e de cele mai multe ori suficient de mica incat aproape pot sa le consider la categoria "condimente". Cateva fire de branza cu mucegai sau doua bucatele de ansoa, trei fasiute de somon sau una de prosciutto... sunt cateva exemple.

De data asta am impopotonat varza rosie cu roquefort. Am scobit doua sferturi de varza si am bagat "barcutele" in cuptor presarate cu sare, iar din bucatile ramase, impreuna cu ceapa, morcov, usturoi, condimente si un pic de smantana, am facut umplutura. Le-am montat si le-am bagat in cuptor cu cateva fire de roquefort deasupra.

Secretul pentru astfel de preparate consta in modul de a le gati. Barcutele au stat in cuptor la temperatura mare vreme de cateva minute, cat am tocat rapid legumele deja pregatite pentru umplutura si le-am sotat rapid in tigaie. Apoi toate impreuna nu au stat mai mult de 10 minute in cuptor, cu branza deasupra. Rezultatul? Si-au pastrat o textura placuta, usor crocanta si, odata cu asta, si vitaminele, in plus farfuriile mele fitoase au ajuns pe masa intr-un timp foarte scurt.

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English

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I've always adored the stuffed vegetables. Why? Because we gently trick our eyes and mind, without compromising on their quality as healthy food. Often my vegetables are stuffed with... other vegetables. The amount of cheese or meat products which I use to give the final flavor is often small enough that I can almost consider them as "spices". Several grains of aged cheese or two pieces of anchovies, three salmon tiny slices or one of prosciutto ... this are some examples.

This time the red cabbage was jazzed up with roquefort. I caved two quarters of the cabbage and I put the salted "barges" in the oven and, from the remaining pieces, along with onions, carrots, garlic, spices and a little sour cream, I prepared the stuffing. I mounted them and put all in the oven with some roquefort pieces on top.

The secret for this meal is the method of cooking them. The boats were cooked at high temperature in the oven for just several minutes, as I quickly chopped the vegetables which were already prepared for the stuffing and I quickly roasted them into the pan. Then all together didn't stay for more than 10 minutes in the oven, with the cheese on top. The outcome? They have kept a nice, crisp texture and, together with that, they kept a lot of vitamins, plus my fancy plates have reached the table in a very short time.