Purple Cabbage Purses....

Being St. Patrick's Day, it was only fitting to include cabbage into this evening's meal. These precious little "purses" are home to a tasty medley of black eyed peas, brown rice, veggies, currants, chopped walnuts and gorgonzola. Maybe not entirely Irish, but tradition worthy none the less.

Purple Cabbage Purses:

*1 cup cooked brown rice

*1/2 cup cooked black eyed peas

*1/3 cup chopped sweet onion, chopped

*2 celery ribs, chopped

*1 carrot, diced

*1/4 cup walnuts, chopped

*2 Tbsp. dried currants (or favorite dried fruit)

*3 cloves garlic, minced

*1 tsp. chopped rosemary

*1 Tbsp. red wine

*10-12 small purple cabbage leaves

*1 Tbsp. gorgonzola

*salt and pepper

*olive oil for sauteing

Saute onion, celery, carrot and garlic in a medium skillet drizzled with olive oil. Add red wine. Stir. Add rice, black eyed peas, rosemary, salt and pepper. Remove from heat. Stir in currants and chopped walnuts.

Bring 2 inches of water to boil in a large pot outfitted with a steam basket. Use the smaller leaves from the cabbage, about the size of your palm. Place cabbage leaves in steam basket once water begins to boil. Cover and steam for about 4 minutes. Spoon about 1-2 Tbsp. rice mixture into a cabbage leaf. Sprinkle with a very small amount gorgonzola. Pinch together to create a "purse". Repeat with remaining leaves. Serve warm. Drizzle with balsamic vinegar if your heart desires.

An alternative ending. . . roll the stuffed leaves instead, delicious either way!