See that pile of carrots in the right bottom corner? That’s half a kilo carrots. I had my heart set on making roasted parsnips and carrots, but couldn’t find parsnips anywhere. So I decided that instead I would just roast a kilo carrots. Let me tell you, that was a lot of carrots! I’d recommend making them with the parsnips, or substitute the parsnips for something else. A kilo carrots is just a little bit too much.
On Wednesday we ate Molly Wizenberg’s leeks vinaigrette for lunch, which takes a bit of preparation, but is always worth it. I never knew leeks could taste this good before I made that dish. Since I did cook it, even though it wasn’t dinner, I thought I could sneak it in here. That evening we went out for pancakes.
monday – thai curry with rice, chicken, leeks and bell pepper
tuesday – cabbage wraps with beef, corn, onion and bell pepper
wednesday – Molly Wizenberg’s leeks vinaigrette (one of my favorite dishes)
thursday – roasted carrots with feta + bacon wrapped and goat cheese stuffed chicken
Cabbage wraps are great, because they add some more vegetables to your day and they’re lighter than regular flour wraps. I don’t really have a solid recipe for these; I just put in whatever I feel like or have on hand or is in season. I use this (super easy) recipe to season the ground beef, which I highly recommend. I used a green cabbage, but I like the taste of Chinese cabbage or spitskool better, so I’ll use that next time.
Cook 350 grams ground beef. Season with your choice of taco seasoning. Add 1 chopped (red) onion, 1 jar of corn and 1 chopped bell pepper and cook over medium heat. Wash 6 leaves of cabbage and pat them dry. Fill them with the ground beef mixture and chilli sauce. That’s it!
If it was summer, I’d use fresh tomatoes instead of bell pepper and add an avocado. You can also serve them with homemade tomato salsa and/or sour cream. Or maybe put some cheese on top. You know, just like regular wraps.