Cabbage Egg Rolls

This is an old Weight Watchers recipe that is so good that you don't have to be on Weight Watchers to enjoy them. I took them to a pot luck dinner last night because they are fine at room temperature. I only made about 30 of them, but they all disappeared, I should have made more!
-Amanda

Baked Cabbage Eggrolls

1 small head of cabbage, shredded
3-4 carrots, shredded
4 scallions, sliced thin
4 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp sesame seed oil
1 tsp (or more if you like it hot) Asian Chili Garlic Sauce
3 tsp grated fresh ginger
3 tbsp corn starch
25-30 wonton wrappers 
cooking spray

Put shredded cabbage in a large bowl and cover with plastic wrap. Microwave 8-10 minutes until cabbage is wilted. Drain any excess water and return to bowl. Add shredded carrots and scallions. In a small bowl, mix the soy sauce, rice wine vinegar, sesame seed oil, chili sauce and ginger. Add cornstarch and mix until the cornstarch has dissolved. Drizzle over cabbage mixture and stir until well mixed. Taste your cabbage at this point to make sure it has enough flavor. You may need to mix up a bit more of the sauce an add it, depending on how much cabbage you have and how strong you want your eggrolls to be.


Take one wonton wrapper, and place about 2 tbsp of cabbage mixture in the lower bottom corner. Roll the bottom corner up towards the middle of the wrapper. Fold the left side in and then the right side. Continue rolling, wetting the top corner with a bit of water to make wonton stick. Place on a greased cookie sheet. Continue with all of your wrappers. Keep about 2 inches space between each eggrolll so they will get crispy. Spray each eggroll with cooking spray and bake at 350degrees for about 25 minutes or until golden and crispy on the edges. For an easy dipping sauce I make another batch of the soy sauce mixture leaving out the cornstarch. Float a few sesame seeds & cut scallions on top for a nice finish. Makes about 25-30 rolls depending on the size of your cabbage. 

If I'm making these for myself at home, once they are completely cool, I store them in the refridgerator in a large ziplock back with a papertowel to catch moisture. I either eat them cold or toast them in my toaster oven for a minute or two.

Patlican Salatasi (Eggplant Salad)

This summer was so hot in Marmaris it was unbelievable.  There is nothing tastier that a cold salad for dinner when it is hot and sweaty out.  I love this salad.  It is tasty and easy and has that yummy roasted flavor. 

P.S. Please excuse the quality of the photo, and the appearance of the salad.  I was on vacation and took the photo with my phone, and the kitchen at the summer house is kind of like camping, one knife, four plates, a pot and a sauce pan.

-Jules 

Patlican Salatasi

1 large eggplant or 3 or 4 smaller ones (I like the small ones myself)
1 or 2 cloves of garlic (mashed)
Juice of 1 lemon
1/4 cup of yogurt
A splash of olive oil*
1 tomato diced
Salt and pepper to taste

*optional

Poke holes in the eggplant(s) before you roast them.  I use the grill but you could roast them on the grill, the stovetop (over the flames) or broil them in the oven.  Whatever the method-roast the eggplant until it is soft about a half hour or so depending on the size.  After they are done, let them cool and then peel off the skin.  Dice the eggplant small ad toss in a bowl.  Dice the tomato and throw that in the bowl too.  Mash one or two cloves of garlic, to taste, remember it will be in the salad raw.  Add that to the mix as well as the juice of the lemon the yogurt and the oil if you want it.  The oil makes it taster but without it the salad is pretty light calorically, cooked eggplant has about 35 calories per cup.  I also use light yogurt.  Add about a 1/2 tsp of salt to start with and a little pepper.  Salt to taste, you may want to add more salt (I do) but I do a little at a time or to my serving on my plate as I am always afraid to over salt the whole batch. 

Mix well and chill, serve cold.  It is best served after an hour or two when the flavors have time to meld.