What are some appetizers side dishes and a dessert to compliment a main dish of cabbage rolls?
Here are some great recipes and they are full of colour for the festive season (or any time.)
RED/GREEN/YELLOW BELL PEPPERS IN A POCKET:
(NOTE: YOU CAN MAKE ONE BIG TIN FOIL POCKET OR DO INDIVIDUAL ONES. IF YOU ARE HAVING A BUFFET I SUGGEST THE BIG TIN POCKET.)
THIS WILL SERVE 4-5 PEOPLE:
1 each of red/green/yellow peppers green onions (diced thinly)
2 - 3 tbsps. olive oil grated parmesan cheese to taste pepper salt 1 clove garlic (or garlic powder)
Wash, and cut each pepper in half, scooping out seeds. Then cut peppers lengthwise (you can cut sideways again if you feel they are too long.)
Thinly slice a bunch of green onions and mix with peppers.
In bowl combine olive oil, grated parmesan cheese (you can use the dry as well) salt, pepper, garlic and drizzle over peppers.
Place on a large enough sheet of tin foil, so you can loosely seal the peppers inside the foil pocket to keep juices in.
Bake in over 20 minutes (or until tender)
GREAT ANY TIME OF YEAR AND FANTASTIC ON A BBQ GRILL
ACORN SQUASH (1/2 squash per person)
NOTE: 1/2 of a small Acorn squash is plenty for each person. THIS SHOULD BE DONE THE NIGHT BEFORE AND WARMED UP WHEN YOU ARE READY TO SERVE:
Small acorn squash raisins or currants Diced red & green apple Brown sugar (or maple syrup) Butter Salt Pepper
After you have cut your Acorn squash sideways, clean out the seeds. In a steamer (or on a rack in your roaster with a small rack to keep the squash out of the water) steam until tender. HERE IS A TRICK TO SEE IF THEY ARE DONE ... WEAR RUBBER GLOVES, AFTER ABOUT 15 MINS. PUT YOUR RUBBER GLOVES ON, CUP THE ACORN WITH MEATY SIDE UP AND STICK A FORK IN IT (DO NOT MAKE HOLES IN THE GREEN RIND) If the fork goes in smoothly they are done. Don't over-cook!
Let the steamed Acorn squash sit on a wire rack to dry out.
In saucepan combine butter, salt, pepper, brown sugar (or 1/4 cup maple syrup) and your raisins or currants and your cubed apples. Mix well, and fill cavity of each 1/2 of the Acorns.
Let cool, put in a dish and refrigerate. When you are ready to serve, place in your oven at 350 for 15 - 20 mins., or microwave on high for 4 - 5 mins.
STRAWBERRY SPINACH SALAD: (You will always come back for more and wow your guests with this simple, but colorful salad.) Serves: 6 - 8 people
2 tbsps. sesame seeds 1 tbsp. poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 tsp. paprika 1/4 tsp. Worcestershire sauce 1 tbsp. minced onion 10 ounces fresh spinach - rinsed, dried and torn into bite-sized pieces (you can also buy the bagged spinach) 1 quart of strawberries - cleaned, hulled and sliced thinly. 1/4 cup slivered almonds.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl combine the spinach strawberries and almonds. Pour dressing over salad and toss. Refrigerable 10-15 mins., before serving.
LIGHT DESSERT (When a meal is a heavy one, I usually make a very light dessert and this is quick and easy. Since I am in Canada, I don't know what brands you can get, but here goes:
Dr. Oetker Mousse (or Whip & Chill Mousse) in your grocery store by your powdered jelly packages. Note: You may need 8 to 10 boxes for 6 guests.
This comes in Strawberry & Chocolate. This can be done the day before as well.
You can get chocolate cups already made (if you have a Costco Warehouse there or in some of your grocery stores. You can put this mousse in these cups or if you can't find these put them in small parfait glasses.
Once the mousse is in the container, then put whipped cream over top (Cool Whip is excellent and quick or the tin of real whipped cream in your dairy case at the store) and then sprinkle crushed Hannah Montana over top. On the chocolate one, sprinkled shaved chocolate over the dab of whipped cream and stick a mini candy cane on the side.
After making this, you can serve shortbread, or any fancy little cookies you please just for those guests with a real attitude.
The above is what I would serve with cabbage rolls, but you may come up with even a better idea.
I usually serve Cabbage Rolls with Potato Pierogies sauteed in Butter with caramelized Onions.
I love baked beans and coleslaw with cabbage rolls. With this rather heavy meal I think fruit salad would make a bad dessert.
Well I hate cabbage rolls, I think they are gross but since they are somewhat of an ethnic dish and a home cooked one (since you'd rarely find it in a restaurant) a decent dessert would be Rhubarb pie. I think this might be a complimentary dish because of its simple nature. As for an appetizer, cabbage rolls are a pretty hefty dish, I don't see the need for an appetizer.
I agree, cabbage rolls are a pretty full main dish, since they have veggies and carbs, so there's not really a need for side dishes. Cabbage rolls seem like a winter dish, so you might want to serve a similarly "winter" dessert, like apples baked with cinnamon and sugar.
This is my favorite recipe!
What you need:
- Eggplant - I used 2 of them
- Onion - I have used a half of a medium size onion
- Around 1/5 cup of oil - I used Sunflower oil - she recommended me to use it. Has a better taste, but you can use any kind you have at home
- Sea salt - I used a smaller amount as I try not to eat too salty
- Ground black pepper
- 1 egg yolk
- 1 spoon of mustard
Roast the eggplant on the BBQ until the peel gets hard and the inside, the flesh gets soft. But before putting the eggplant on the BBQ poke it a couple of times with a fork otherwise, it will explode from the inside pressure. That way the juice from it will come out (which is a good thing). You don't want any extra juice in your salad. I roasted them for 30-45 minute. Don't forget to turn the eggplant on every side so it can cook evenly.
Once it's done, let it rest for 15-20 minutes for the extra juice to come out. ( I forgot about mine and left it to rest for 1 hour)
After you left the eggplant rest, peel of the outside and chop it finely with a wooden spoon. Add the finely chopped onion and the oil, and then mix them. Add how much salt and pepper you like.
The egg yolk and the mustard are for a homemade mayo, but if you don't know how to do it or just prefer the store bought one, you can use the store mayo. I homemade mine. It's easy.
Mix the mayo with the eggplant salad and you're done.