Conchy Joe Cabbage Rolls

Cooked on Guess Who's Cooking by Mikey Reiach

Originally aired on Cable 12 October 21, 2005

Conchy Joe Cabbage Rolls

Wash two conchs and tenderize them. Julienne the red, orange and green bell peppers, the pumpkin, the carrot, the scallions and the conch. Dice half of an onion. Boil the cabbage leaves for approximately three minutes and then let drain. For the sauce, add olive oil to a pan, heat and then add diced onion and garlic. Add your tomato sauce to this mix, then add one teaspoon of sugar and two teaspoons of lemon juice. Add salt, pepper and thyme to taste. In a frying pan add oil to coat pan then add pumpkin and carrots followed by the bell peppers and then finally the scallions. Add salt, pepper, thyme and Herbes de Provence to taste. Fry the conch in a pan. Add salt and pepper, along with some crushed red pepper to taste. Take one of the cabbage leaves, lay it out flat and add some cooked rice to cover the leaf. Add some of each of the julienned items and then add some lemon juice. Roll up the leaf. Place it in the oven for approximately ten minutes at 375 degrees. Add some sauce to a plate and then cut the baked stuffed leaf and place on the sauce and serve.

Ingredients

2 tbsp. vegetable oil
4 cabbage leaves
2 medium conchs
6 scallions
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 orange bell pepper
1/2 pound of pumpkin
1/2 tsp. crushed red pepper
1/2 cup cooked rice
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
15 oz. tomato sauce
1 tsp. sugar
1 tsp. lemon juice
1/2 tsp. dried thyme
balsamic vinegar
salt to taste

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