Cabbage Spring Rolls

One of my most memorable project as copywriter was the series of ads I created for Benilde School of Professional and Continuing Education (SPaCE). Under the supervision [ehem ...euphemism for  passionate brainstorming sessions, heckling, tough love feedback] of my former creative head, our team conceptualized three print layouts to launch SPaCE's Diploma on Restaurant and Institution Management course (I'll share the layouts once I get to retrieve them from my labyrinth of files). 

In one layout, we used a cross-section of a cabbage as a visual metaphor for the brain and the visionary who is responsible for dishing out the recipe for a successful restaurant business. 

Aside from being a spot-on graphic representation for the brain, cabbage is also one of the most wholesome food on the planet. This cruciferous vegetable is a nutrition wonder known for its cancer prevention benefits. Read more on cabbage's nutritional profile at the World's Healthiest Foods website. 

If you want to experiment on cooking cabbages, this version of cabbage spring rolls is a good start.  

The Recipe

Cabage [1 head, blanched; a cup shredded]
Celery [3 sticks with leaves, chopped]
Cilantro [ about a cup, chopped]
White Onion [ 1 large, sliced]
Garlic [at least 5 cloves]
Ground beef [1/4 kilo]
Vermicelli Noodles [about 50 grams]
Tomato Sauce [about 2 cups]
Soy Sauce [To taste]
Flour [1tablespoon]
Water [To preference]
Salt and Pepper [to taste]
Lemongrass [optional for securing the cabbage; you may use strings as alternative]
Sesame Oil [ To taste]

Directions

1. In a pan, render fat from ground beef. Saute garlic and onion.
2. Add shredded cabbage, celery and cilantro and vermicelli noodles. Don't overcook. Season with salt and pepper. Set aside.
3. Blanch cabbage until tender.
4. Fill the rolls with the beef-noodles mixture. Secure rolls by tying lemon grass around it. The lemongrass adds another flavor dimension to this dish. If you don't like the gingery taste, use thread instead. 
5. In the same pan used for the beef-noodle mixture, put in the tomato sauce and flour. Season with soy sauce, salt and pepper. Add water. Drizzle with sesame oil.  
6. Drop the cabbage rolls into the sauce pan and let it simmer for about 5 minutes. 
7. Serve hot.