Brown Rice, Walnut, and Dandelion Green Veg Sausage Wrapped in Cabbage Leaves with Tomato-Caper Sauce

Name: Brown Rice, Walnut, and Dandelion Green Veg Sausage Wrapped in Cabbage Leaves with Tomato-Caper Sauce
Yield: serves 6
Ingredients: 1 cup short- or long-grain brown rice, preferably organic; 2 1/3 cups water; 1 yellow or white onion, finely chopped; 1 cup chopped dandelion greens; 1/2 cup walnuts, toasted and finely chopped; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon tomato paste; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 large head cabbage (2 to 3 pounds); 1/3 cup extra virgin olive oil; 1 large tomato, peeled and coarsely chopped, or 2 canned plum tomatoes, coarsely chopped; 3 large cloves garlic, coarsely chopped; 1 tablespoon capers, preferably salt packed, rinsed; 1 tablespoon chopped lemon peel (not just the zest); Kosher salt

January 24, 2012

Once veg burger and veg ball are in the sausage lexicon, why not include another offbeat member? In the spirit of having fun stepping outside the box, and for the love of my vegetarian son, Jenan, here is a cabbage leaf–wrapped brown rice, walnut, and dandelion green mix that simulates sausage without the meat. Dandelion greens are the surprise. No matter how young and tender you pick them, they retain a decidedly bitter pucker. But tucked into the brown rice, they cease to affront and instead demur to lending their healthful, herbal kick to the dish. The made-on-the-spur-of-the-moment tomato-caper sauce adds the acid element that brings it all together.

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