July 24th - I was reviewing the recipes that I have posted and just saw that this one never made it!!! Here is the actual recipe instead of a blank post :)
1 lb Italian sausage
2 large russet potatoes - or preferred potato
1 large onion chopped
2 garlic cloves minced
2 cups kale or swiss chard
16 oz chicken broth
1 qt water
1 cup heavy whipping cream
Brown crumbled or sliced sausage in a large soup pot. Add chicken broth and water. Add onions, potatoes and garlic. Cook on medium heat until potatoes are done. Salt and pepper to taste. Simmer an additional 10 minutes. Turn to low heat and add kale and cream. Heat through and serve.
* This can be made in the crockpot!! Add bacon if you want to make it even more delicious.
Cabbage is delicious but it also seems to expand from a tightly packed head into cups and cups of cabbage that takes me all week (or longer) to use up. While most people think cole slaw – I prefer my cabbage any other way and have a great grilled cabbage wedge salad that I will share before the end of the summer! But today we are talking egg rolls.
Again, I apologize because I didn’t follow an exact recipe. The main structure of the recipe came from Cherished Bliss and I will put the link at the bottom of the recipe so you can check out the original recipe. I went all vegetables this time around because I didn’t have time to thaw any meat. I added the fresh cilantro after reading other recipes and substituted chives for green onions…both herbs were fresh from the garden!
This is also a plug for the magic of using a food processor to slice, chop, and mince everything in your kitchen. I have a dream of being able to use a knife like the chefs on the cooking shows but until then, it is a food processor for me. I had all the veggies prepared in less than 5 minutes for this one with mine.
OVEN BAKED EGG ROLLS
6 cups shredded cabbage
½ cup shredded carrots
¼ cup thinly sliced bell pepper
¼ cup thinly sliced sugar snap peas
2 tbsp fresh cilantro finely chopped
2 tbsp fresh chives finely chopped
2 tbsp soy sauce
1 tbsp rice vinegar (I used just a smidge less)
1 ½ tsp minced garlic
Pepper to taste
1 package of egg roll wrappers (I found them in the refrigerated specialty section of the produce department.)
2-3 tbsp of preferred oil for brushing (I used olive oil)
Heat oven to 425.
Toss vegetables, herbs, garlic, soy sauce, vinegar and pepper together.
Fill a small bowl with 2 tbsp of water for “gluing” together the egg rolls. Lightly wet the edges of the egg roll wrapper with your fingers. Fill with a heaping ¼ cup of the filling. Then roll and seal the edges. The link below has far better instructions (with pictures) of making the perfect egg roll.
Place on a baking sheet lined with parchment paper. Brush lightly with oil.
Bake for approximately 25 minutes, turning once.
Serve with your favorite dipping sauce.