I love the steam cabbage leaf wrap idea of these Inca Parcels, but, sadly, they ended up in the garbage uneaten.
That's a rarity in our household. I hate to throw away food, but we just couldn't eat these. This recipe from Vegan by Tony Weston and Yvonne Bishop stuffs steamed cabbage leaves with amaranth a gluten-free grain.
But we didn't appreciate the caviar-popping texture of this grain. Texture apart, the sweetness of this stuffing was really unappealing. Balsamic vinegar along with the smoked paprika made this far too sweet and the balsamic vinegar didn't pair well with the olives and jalapeno. A more savory approach would have truly appealed. Next time, I'll stuff my cabbage leaves with couscous with feta and pine nuts and they'll be golden.