Coconut Risotto Cabbage Wraps

On the first day at our new WWOOFing home I had to raid the kitchen to see what was there. Its quite a busy kitchen, with lots of things everywhere. I like this. It’s used often. And that’s how kitchens should be.

Right when you walk in, the smell of fermentation and pickling overwhelms you; Gill, our host, is experimenting with fermenting all sorts of vegetables. It’s not the most pleasant smell at first, but once you taste her freshly pickled daikon radish and carrots you’ll quickly forget about any of these strange odors. I’ve decided to dedicate some time on this farm to learning the ways of fermentation. Fermented foods are a great source of probiotics, keeping the gut and immune system healthy.

We got in rather late and wanted something relatively quick. I thought that navigating unfamiliar kitchens would be intimidating on this trip, but I’m finding it to be more of an adventure; not knowing what I’ll have to cook, or cook with, and being creative with what I do have.

This was the last of the broccoli (or broccoli shoots, rather) picked from the season. And the peas were picked fresh last year and frozen.


pixel Coconut Risotto Cabbage Wraps

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