November 25th, 2017

camp cook

Necessity is a Mother

We had a lot of leftover turkey from Thanksgiving; unfortunately, Deanne didn't care for its smokiness (a by-product of how I cooked it over an open fire). She asked if there was something you could do to meat that would take the smokiness out of it. I said no, you can't remove the smoke flavor, but you could make something that would work with it. I suggested Chili. She vetoed that -- she's avoiding canned tomatoes and all kinds of beans. So, I suggested a spicy cabbage roll. We tried them, and they're probably worth doing again, so here are my recipe notes.

First, I diced a yellow squash fine. Then, I added the same amount of diced turkey. To that, I cut up and added 7 oz. of chipotles in adobo sauce. (It was great, but if I make these again, Deanne says I should use a smaller amount of chipotles. I agreed, saying we could call these "Dragon Breath Cabbage Rolls." Which doesn't mean we didn't eat them.)

Anyway, this three-ingredient filling made enough for about eight rolls. There being just two of us, I blanched four large cabbage leaves in a pot, then made rolls in a casserole dish. (The rest of the filling I put in the fridge.) For sauce, I drizzled some salsa over the rolls. Then I put the dish in a 350-degree oven for 25 minutes.

When I removed the rolls, I sprinkled shredded pepper jack cheese over them and set the table. Sour cream to top the rolls was on the side.

The verdict: very tasty. I could see doing this on a campout for some Scout leaders. They'd love it. Deanne thought it would be a good summer dish, but we don't normally have turkey in the summer. But then, you could use leftover pork just as well as turkey.

And there you have it: Dragon's Breath Cabbage Rolls. With only seven easy ingredients: cabbage leaves; leftover turkey (or whatever); yellow squash (or zucchini); chipotles in adobo sauce; salsa; shredded cheese; sour cream. Start to finish, about 35-40 minutes.