Steamed whole cabbage

In winter, when it's cold and dark I really love to eat cabbage based recipes. One of my favorite yet simplest is steamed cabbage. Basically I steam a whole cabbage so that the inside is still a little crunchy while the outside melts in the mouth. I usually accomodate it with only a fruity olive oil, thyme from Aix garden and salt. Today on the plate I've added a few slices of crunchy grilled bacon, but it's optional.

Stuffed cabbage

It's cold outside, time for a winter dinner again. Today I made stuffed cabbage. It's not that difficult.

I prepared a farce with veal, carrot, cabbage, onion and bread with milk. I kept big leafs of the cabbage and bleach them in hot water. 

Them I put the farce in the leafs and rolled them. I cooked the stuffed cabbage in a big pot with olive oil, when they're golden, added bouillon and waited for 20 minutes. It's ready. 

Technicolor dinner

I'm in love with this purple sweet potatoes (murasaki imo). They make every plate instantly look so much different, so much illuminated!!! 

Here for dinner, sliced with just some cabbage and carrots, and cooked simply with a bit of olive oil. You can eat it as a main dish (what I usually do) or as a side.

I also come with the idea that a bit of consomme with it will make a great soup, or with some Carnerolli rice or Arborio rice that'd make an awesome risotto. So I tried the risotto, except that I was running out of cabbage, so replaced it by brocoli and diced the carrots and sweet potatoes instead of slicing them. Taste wise it was delicious, but I admit that pictures of risotto never look too good!!!

(Hint to keep the rice white: cook separately the sweet potatoes and add them in the end, if not the purple color will transfer to the rice)