Madhur Jaffrey to the rescue! I made Turkish cabbage and seasoned rice from her "World Vegetarian." When done properly, this layered dish is supposed to slide out of your pan like a cake. I didn't even bother. I just stuck a spoon in it and said "I'm done! If you're hungry, you'll eat it."
It's got onions, pine nuts, currants (for which I cleverly substituted raisins), cinnamon, and dill.
This would have gone great with some braised lamb or something cool like that. Too bad I didn't have the energy or the food on hand. We are such a one-dish family!
1 comment:
Nikki and I made a great dish the other day that was a casserole with rye bread and cabbage. Maybe those are the kinds of flavors you are trying to avoid though. I am in love with all the stinky flavors of cabbage.
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