Let me preface this by saying that I’m not normally a worry wart. Maybe because I don’t let myself get into any sort of situation in which I can even become one.
Yes. I’ve studied the night before an exam, a time or two. I’ve gone shopping for someone on Christmas Eve thanks to Miss Procastination. I’ve been late for an important meeting. And yes, with all of these kinds of things, I get a little frazzled.
But. I handle it.
But this dietitian exam?
This is different.
I’ve spent 4 years climbing my way through chemistry, biology, anatomy, medical nutrition therapy.
I’ve spent almost 1 year completing three separate rotations to pass my dietetic internship.
And now. It’s all coming down to one. final. exam.
I can feel my Type A personality coming out.
I want to be perfect. I want to know everything. I want to pass on my very first try. I want these past three months in which I spent hours and hours of relentlessly studying, to come out and prove themselves once and for all.
Most of all.
I want to finally be able to say that I’m a Registered Dietitian. I’ve wanted this meaningful title since I was 17. And now that it’s so close, I can taste it. I can feel it. And I’m most definitely worrying about it.
Needless to say, I am officially (currently) a full-blown worry wart. Until the end of September, sometime, when it will either all be over, or it will all re-start.
And since I’ve come to terms with this fact, I decided that some therapy might be in order. Something to carry me through the hours, days and months of studying.
I figured you might conjure a guess as to what this might be.
Because, as you know, an evening of simmering, sauteing, stirring is oftentimes just what you need to unwind and refresh. With some Norah Jones ‘n’ Brad Paisley too (along with lots and lots–I do mean LOTS–of praying!!!)
Cooking. Eating. Smiling.
Sometimes that’s just what the body needs.
Vegetarian Cabbage Rolls
- 4 cups water
- 8 large green cabbage leaves
- 1 cup cooked quinoa
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 3 15-oz. cans diced tomatoes
- 2 teaspoons red-wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup crumbled goat cheese
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped fresh mint
- Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5-10 minutes.
- Transfer the cabbage leaves to a dry paper towel to cool. Discard the water in the pan and dry.
- Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, salt to taste. Cover and cook, stirring occasionally, 8-10 minutes.
- Meanwhile stir cheese, olives and 2 tablespoons mint into the quinoa. Mound about 1/2 cup of the mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
- When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 8 to 12 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired. ENJOY!