Brown Rice, Walnut, and Dandelion Green Veg Sausage Wrapped in Cabbage Leaves with Tomato-Caper Sauce

Name: Brown Rice, Walnut, and Dandelion Green Veg Sausage Wrapped in Cabbage Leaves with Tomato-Caper Sauce
Yield: serves 6
Ingredients: 1 cup short- or long-grain brown rice, preferably organic; 2 1/3 cups water; 1 yellow or white onion, finely chopped; 1 cup chopped dandelion greens; 1/2 cup walnuts, toasted and finely chopped; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon tomato paste; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 large head cabbage (2 to 3 pounds); 1/3 cup extra virgin olive oil; 1 large tomato, peeled and coarsely chopped, or 2 canned plum tomatoes, coarsely chopped; 3 large cloves garlic, coarsely chopped; 1 tablespoon capers, preferably salt packed, rinsed; 1 tablespoon chopped lemon peel (not just the zest); Kosher salt

January 24, 2012

Once veg burger and veg ball are in the sausage lexicon, why not include another offbeat member? In the spirit of having fun stepping outside the box, and for the love of my vegetarian son, Jenan, here is a cabbage leaf–wrapped brown rice, walnut, and dandelion green mix that simulates sausage without the meat. Dandelion greens are the surprise. No matter how young and tender you pick them, they retain a decidedly bitter pucker. But tucked into the brown rice, they cease to affront and instead demur to lending their healthful, herbal kick to the dish. The made-on-the-spur-of-the-moment tomato-caper sauce adds the acid element that brings it all together.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.