Slovenian Recipes

Menu Stuffed Cabbage Makeover: Beef-Cauliflower Filling Green Salad Stuffed cabbage was the first dish I tackled, back in January of 2012 , when I launched my year of Slovenian cooking.  I was happy with the result. The next time, I planned to make the filling more highly seasoned—and to cook the cabbage rolls on a bed of sauerkraut. Suddenly, it was December. My year of ethnic cooking was in the home stretch, and I still hadn’t gotten around to trying stuffed cabbage again.  But now I had another agenda:  how to do healthy makeovers. For a healthy version of stuffed cabbage, I figured on skipping the pork and using just beef. But what to do about the added starch in the filling?  I could substitute buckwheat for the rice, as I’d done with my stuffed peppers makeover. But this time I wanted to go even lower carb. So I did an Internet search and discovered a fascinating alternative to rice: finely diced cauliflower.  I found plenty of examples, ...

Menu Stuffed Peppers with Turkey-Kasha Filling Fresh Cranberry Beans Green Salad Lost Kosovo Kugel Now, with an eye to a healthy makeover, I made a few more changes.  For starters, I would make an all-turkey filling, instead of the beef-pork-turkey mixture I had used before. That meant increasing the spices, as I had done in my recent attempt at healthy turkey cevapcici.  And why not substitute high-protein, flavorful kasha for the white rice?  It might not be traditional, but it would be in the Slovenian spirit. Otherwise, I followed my original recipe, although I did add a little wine to the tomato sauce. When I went to the market in the morning, I found a surprise: fresh cranberry beans, otherwise known as Roman or borlotti beans.  By now, the dried version had become a staple in my Slovenian kitchen.  I couldn't resist buying these tasty beans fresh, although I wasn't quite sure how to prepare them. And for dessert, I invented something new...