Bloody Green Fingers
Try this fun, healthy Halloween recipe as a break from all the sweets! For a full spread, pair it with our Yumbini Friendly Ghosts and Orange and Black Halloween Salad.
Servings: 5
Ingredients
- 1 3.5 oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice
- 5 large Green Cabbage leaves or collards
- 1 tsp Salt optional
- 1/4 cup Ketchup
Instructions
- Prepare Yumbini Cowboy BBQ Pinto Beans and Rice using 3/4 cup water according to package directions. Set aside to cool.
- Put two quarts of water in a large pot. If desired, add salt. Start it heating it on the stove while you prepare the cabbage.
- Cut around the base of a large cabbage to loosen the leaves.
- Carefully pull the leaves off whole one at a time. Don't worry if they tear a little bit.
- Trim out the thick center stem, separating each leaf into two. Save the stems to use in other cooking.
- When the water comes to a full rolling boil, add all of the half cabbage leaves. Return to a boil and boil for exactly 3 minutes.
- Drain off boiling water.
- Immediately add cold water to cool completely.
- Lay a half cabbage leaf on the counter, and add a heaping spoonfull of Yumbini Cowboy BBQ Pinto Beans and Rice. Roll up, keeping the cut side even. (Irregular side will be the tips of the "fingers".)
- Repeat with the other leaves. Place, seam-side down, on a large plate. Makes 10 fingers (or course!)
- If desired, transfer cabbage "fingers" to a large platter in hand shapes. Use your own hand as a guide.
- Garnish the end of each "finger" with ketchup "blood". Serve chilled or at room temperature.
