Saturday: Chabisbünteli

We decided to use up some of the cabbage from this week's biokiste by making Kohlrouladen. The question remained what kind to make. This seemed like a good time to put a Swiss cookbook I had taken out of the library last week (Aus Schweizer Küchen by Marianne Kaltenbach) to the test. The Kohlrouladen (Chabisbünteli) were vegetarian -- filled with a bread, cabbage, onion, and parsley mixture seasoned with pepper and marjoram -- and were braised in a bit of sauce made from tomato paste, vegetable bouillon, and rosemary. And they were very tasty indeed.

As a side I tried a recipe for carrot-ginger puree from JPT. This was much less successful. I don't know if the ginger was particularly potent or if the recipe has a typo or what, but this puree was much, much too gingery to be enjoyable. Ah well.

We also had steamed potatoes that I sprinkled with salt and drizzled with good olive oil before serving. Simple and good.