“‘The time has come,'” the Walrus said, ‘to talk of many things: of shoes and ships and sealing-wax, of cabbages and kings.’”
– Lewis Carroll, The Walrus and the Carpenter
We’ve definitely got a lot to talk about. But today, I’m just going to talk about cabbages.
You’ve got your basic garden-variety green, your red — which magically, upon cooking, turns blue — your curly savoy, and your cute little baby bok choy, to name a few. I love them all, and for some reason I’ve been craving them this fall. Maybe it’s a Vitamin C thing.
My kids — not so much. It’s hard for me to swallow, but they just don’t share my love of dishes like cabbage salad or braised cabbage. They will, however, eat piles and piles of the leafy stuff if it’s tucked inside some adorable little oven-fried egg rolls.
Let’s gather up the ingredients…
…and get cooking.
Two-Bite Egg Rolls
 Heat oven to 400 degrees F.
 Line a 9×13-inch baking pan with a sheet of non-stick foil. Coat the foil with 1 tbsp. light olive oil.
 Mix together in a microwavable bowl: 8 oz. shredded green cabbage and carrots, 4 oz. shredded red cabbage, and ¼ cup water. Cover the bowl and microwave for 3-4 min. Drain.
 In a small microwavable bowl, mix together: 1 tbsp. tamari (soy sauce), 2 tbsp. peanut butter, ½ tsp. garlic powder, ½ tsp. ground ginger (feel free to use fresh garlic and ginger if you have them). Microwave the mixture for about 15 sec., then stir.
 Spoon the tamari mixture into the cabbage mixture. Combine thoroughly. Add white pepper to taste.
 Lay out a wonton wrapper like a diamond. Put a tsp. full of filling in the center.
 Dip your finger in water and run it along the top two sides of the diamond. Lift up the bottom corner of the diamond to cover the filling.
 Fold in each corner.
 Roll up tightly away from you (bottom to top). Repeat till you use up all the filling.
 Place the eggrolls on the baking sheet, seam side down. Roll them in the oil until they’re coated.
 Bake for around 10-12 min., turning the eggrolls over halfway through.
 Watch them disappear.
p.s. I like to make extra filling, heat it up, and serve it on a bed of brown rice, with some salted peanuts sprinkled on top.