Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Now that you  have perfected your technique in saute cabbage rolls with juicy pleurotus in the their core, it's high time to show you how to embed them in soups too. Not in any soups, but in THE soup. Now that it's cold outside, a soup that combines such rich flavors and gives you the an enjoyable completeness feeling is the new must. So...

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage rolls and soft Boiled Eggs

(serves 2)

Ingredients:

:: cabbage leafs (for the rolls)

:: feta cheese (for the rolls)

:: 1 medium potato and 1 sweet potato

:: 300gr of beef (or pork)

:: red peas

:: peas, carrots and corn vegetable mix

:: dried mushrooms

:: 2 eggs

:: sweet paprika, salt, pepper and rosemary

Preparation:

1) "Cook" the cabbage leafs in boiling water for 10''. Remove them and with a dry  paper remove the excess moisture.  Remove the cabbage's stiff part if necessary. In each cabbage leaf place a feta piece and roll tightly. Stick skewers into the cabbage roll, every 1 1/2 inches. Make cuts between the bamboo skewers.

2) Boil the eggs for 6mins and then soak them in icy water.  Remove the shells and cut them lengthwise in half.

3) In the same water that you scalded the cabbage leafs, add the sweet potatoes and plain potatoes pieces, dried mushrooms, the beef and finish with salt pepper, sweet paprika and a little rosemary. Cook for 15' in medium heat. Then add the vegetable mix and the red beans and cook another 5' in low heat. At the end add the cabbage rolls and cook 2' more minutes - enough time for the feta to start melting.  Serve hot and garnish with the soft boiled eggs and some salt and ground pepper. 

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Credits: Author & Photos by Deborah Cortes

6 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Saute Cabbage Wrapped Pleurotus Rolls with Feta & Pesto

Saute Cabbage Wrapped Pleurotus Rolls with Feta & Pesto.jpg

The biggest the title, the more mouthwatering the recipe seems right? Well in this case it sure is. This recipe was stuck in my mind, from the moment that I realized that I can't stand wilted vegetables in soups, except for the recipes that require sort of such (like this cuttlefish with spinach recipe). Anyway, I tried them in a delicious soup (coming soon) and then I thought, why not trying them as a meze (a.k.a. side dish or a snack dish)? And they were outstanding this way too.

cabbage spinach and pleurotus mushrooms.jpg
1. On the cabbage leafs place the spinach and the pleurotus spices.

1. On the cabbage leafs place the spinach and the pleurotus spices.

Ingredients (makes 6)

:: cabbage leafs

:: spinach leafs

:: 1 slice of pleurotus mushrooms

:: feta cheese

:: pesto

:: 2 garlic cloves

:: sweet paprica

:: salt & pepper


2. Roll tightly and add the skewers

2. Roll tightly and add the skewers

Preparation:

1) Cook the cabbage and spinach leafs in boiling water for 30''. Remove them and with a dry  paper remove the excess moisture.  Remove the stiff part of the cabbage's if necessary.

2) Place the spinach and the pleurotus mushroom fine strips on the cabbage leaf and roll tightly (pic 1). Stick skewers into the cabbage roll, every 1 1/2 inches (pic 2). Make cuts between the bamboo skewers.

3) In a skillet, on medium heat, add a little olive, the garlic cloves and the rolls. Season with salt and pepper. When the cloves turn golden brown and the rolls become softer than before, they're ready. Stick a piece of feta on the top and season with pesto & sweet paprica. Delicious!

Saute Cabbage Wrapped Pleurotus Rolls with Feta & Pesto.jpg

Credits: Author & Photos by: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

3 Ways for a Cool Refreshment

summer+resfreshments.jpg

This summer although it comes to its end was good. Basically, was veery good for me. It was hot as hell too. As you already know, I made sure to say it several times through my summer posts, I kinda hate the extreme heat. My body protests and the only thing that I can do is sit in the thick shade of something and drink something cooling.

 

Oh and here 3 of my favorite refreshments: 

spicy+watermelon+juice.jpg

Spicy Watermelon Juice (for 2 servings)

Ingredients: 1 small watermelon, sweet paprika, ginger, pepper, honey, ice cubes

Once you cut and clean the watermelon from its seeds, put it in the blender. In a glass add some ice cubes, half a teaspoon honey, 5-6 shavings of ginger, 2 pinches of sweet paprika and a little ground pepper. Take a straw and you are ready to enjoy!

infused+water+with+lemons+and+mint.jpg

Water with lemon, blackberries and mintspearmint

(What's mintspearmint? Well, it grows in our yard and it has a mild mint and spearmint flavor. It's genius! If you don’t have this exceptional ingredient, you can add both mint and spearmint or you can choose)

Ingredients: Water, ice, blackberries, lemon, mint and/or spearmint

In a glass with ice add water and in mint and/or spearmint, which you have cut and hit slightly in the mortar. Then add 2-3 thin lemon slices and 1-2 blackberries after drilling them through. Voila, your infused water is ready!

blueberries+and+raspberries+milkshake.jpg

Blackberry and raspberry smoothie (for 1 serving)

Ingredients: 1/2 cup milk, ice cubes, 1/4 cup black berries, 1/2 cup raspberries

Put the blackberries, the raspberries and milk in the blender. Then pour it into a glass with ice and voile !

 

The summer may comes to its end, but the heat may stay a little bit more, so tell me which are your favorite refreshments?

 ❤

13 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!