It is easy to get in a rut when it comes to planning meals. Actually, I don’t plan meals. They just kind of happen. Every once in awhile an idea will pop into my head and I’ll file it under must try/must do for the next meal, but it is an invisible file with ideas written in disappearing ink. So menu planning is mostly spur of the moment. Still it is too easy to fall back on the old standbys that worked in the past or ones that didn’t work the greatest but might with a little tweaking.
It was a relaxed morning with no deadlines so it was okay if breakfast was a little later than usual. I thought about the cabbages growing out in the garden. The lower/outer leaves are nice and big right now and bring cabbage rolls to mind. They might as well be put to use because they are the first to be ravaged by pests and usually go to waste.
To make cabbage rolls “breakfasty” I decided to stuff them with homestyle fried potatoes. It started with a hot skillet with a mix of olive and canola oil and crushed cumin seeds. To that I added chopped onion, green jalapeño and red ripe jalapeño (both thoroughly deseeded and de-ribbed).
When the onions had softened I added chunks of pre-boiled potatoes and kosher salt.
To prepare the cabbage leaves I thinned down the thick center stem vein on the under side of the leaves then plunged them into boiling water for 30 seconds to a minute to make them limp and pliable.
The fried potatoes were then rolled up in the cabbage leaves. The toothpicks were not at all necessary.
I poured V8 Juice into the same skillet the potatoes were fried in and whisked in tomato powder to thicken it a bit and cayenne pepper for seasoning.
The cabbage rolls were placed into the V8 sauce along with a couple of eggs and cooked at low heat under a lid.
As I am wont to do, although it is not what I want to do, I cooked the eggs a bit longer than I would have liked. It seems to always happen that way.
The only hint of heat in this dish was from the cayenne pepper in the V8 sauce and not from the jalapeños in the potatoes.