When I was a kid growing up in Kansas City, I always looked forward to dinner at Grandma's house. She was the best cook I knew. She used spices I had never heard of and cooked things from scratch. I wish that her cooking expertise had been inherited along with her name. I try, but it's just not the same. Maybe in another 20 years I will catch up.
One of my favorite dishes was something she called Pigs in a Blanket. The rest of the world knows them as cabbage rolls. Like Grandma, I never seem to be able to write a recipe down. I just keep going till it tastes right. In the case of this dish, here is what I did.
For starters, I don't eat red meat so I substituted the piggy part with ground turkey. Yeah, I know it lacks flavor so I spiced it up with generous portions of dried parsley, fennel seeds, tarragon, minced onion and garlic, some smoked paprika and a pinch of coriander. To this I added 1-2 farm fresh eggs and a whole bunch of bread crumbs. Mix it up thoroughly then let it rest a while in the fridge.
While the turkey is napping steam some cabbage. I happened to find a ginormous head of cabbage at the Coyote Ridge Ranch booth at the Battle Ground Healing Arts Farmers Market last Saturday. Carefully remove the leaves and put 8-10 of them in the steamer for a few minutes. These should be cooked Goldie Locks style. Not too hard and not too soft. It's easier said than done.
While the cabbage is steaming, start making your tomato soup base. Again, I just threw things together. I'm not sure if Grandma would approve or scold. Hubby liked it, so that's something. I started with some homegrown canned tomatoes and added some vegetable bullion, chopped onion and garlic and more dried parsley. I think cream or cream cheese may or may not have been involved. I plead the 5th.
Take the cabbage out of the steamer and let it cool. Roll the ground turkey into oblong balls. Wrap one ball in one cabbage leaf then gently place in the tomato soup and simmer till the meat is cooked through. If you need help with this step, I recommend You Tube.
To serve, place two "piggies" and two scoops tomato soup into a large flat bowl. Top with grated Parmesan cheese and radish microgreens.