It's hard to explain, but one of my favorite things to do is stuff greens with meat and/or vegables and/or rice, and plenty of seasonings, bake it until the greens are papery and tender, and top it with a sauce. The greens can be anything from lettuce to collards, mustards, or even turnip, and the seasonings can be either savory, Mediterranean, Indian, or Southwestern. The meat can be ground lamb, beef, sausage, or poultry, and one may fill out the stuffing using rice or potatoes or any vegetable mixture.

This version is for when the only local greens in season are cold weather or storage greens, a.k.a. cabbage. The seasonings are fusion, with a Spice Road feel to them. Aside from the seasonings, the stuffing is just chicken, onion, and carrot.

Stuffed greens can be disappointing if not highly seasoned, because all greens are a little bitter and, once well-cooked, will not contribute a lot of flavor. (Mustards are an exception.) It is for this reason too that I like to make a sauce. Typically the sauce will be either tomato and/or chili pepper, or, as in this case, a sweet-spicy sauce with a dried-fruit base. I especially love to use tamarind. The spices, ginger, etc. used below, and especially the listed quantities, should be considered nothing more than very loose guidelines. Following your own flavor instincts is your best bet.

If you've never stuffed greens before, the trick is to blanch them just to the point that they can be rolled snugly without breaking. Too cooked, and they'll tend to fall apart. (So lettuce for example only blanches for a few seconds, collards for a couple minutes.) Don't be shy about flattening out the stem end with your palm to make it easier to roll. Put a blob of stuffing in the middle, fold the top down over it, fold in the sides, and then roll it towards you to complete the envelope. Stack them in a single layer in the baking dish, flap-side down.

If rice or potatoes are used, stuffed greens go well with a hearty vegetable. If the stuffing is meatless, they make an excellent side-dish. If, as here, the stuffing is just meat and vegetables, then it is best served with rice or quinoa. I recently served this alongside a quinoa pilaf made with lots of mushrooms, tomato sauce, some hot red pepper, and herbs. The pairing worked, somehow.