Another cold day, another cold weather recipe.
Dec. 9, 2011 3:58 pm
Holy cow, record cold. The high today was about 12 with a low of 6. Big warmup in the forcast for the W/E and next week. What to cook for dinner? My husband has been hungry for rutabeggas. First item will be diced rutabeggas with butter and a little
salt. Now we have the vegetable, what about the entree? I have been craving cabbage so let's work from that. Cooking in my house is difficult as it seems that my husband has decided that he no longer likes my ol standby's which he used to "love." Possbly
getting old, or possibly forgetting that he used to like those things? Sure beats me! Well, how about some Cabbage Rolls which have always been a big success which is evidenced by a lack of leftovers when I make them.
I head of cabbage. About 1 1/2 hours before you want to make your cabbage rolls place the head of cabbage in a plastic cooking bag. Microwave on "high" for about 10 minutes and then cook another 20 minutes on
half power. Remove and allow to cool for about another 30-40 minutes. When cool enough to handle, cut off the stump to free the removal of the leaves. Pick off about 10 large, whole leaves which should be very pliable.
Preheat Oven to 350, or 375 for convection "bake".
1 Head Cabbage, see above previous to starting recipe
2 lbs 80% ground beef
1 lb pork sausage
1 Teasp Seasoned Pepper
2 Teasp Sea Salt
1 Large can "crushed" tomatoes
2 Teasp of Hot Sauce
1 Clove crushed and minced garlic
1/2 cup Heinz Catsup +
1/2 cup Heinz Catsup for the sauce
1 Tablespoon Steak Sauce (A1, or similar)+
1/4 cup Steak Sauce for the sauce
1 Teasp dehydrated parsley
1/2 of a very sweet onion, diced. Right now "O'So Sweets" are the available choice.
(Remaining cabbage can be frozen for a later date. Sometimes I seperate the leaves, sometimes just leave it in the head form.)
In a large bowl mix the hamburger and pork sausage until blended well.
Add the pepper, salt, garlic, onions, parsley, 1/2 cup catsup and steak sauce and blend until fully mixed.
Use about a heaping ice cream scoop for each cabbage roll. Scoop the meat and form into a log.
Place the log on the stalk end of the cabbage leaf and roll over once, fold in the sides and roll again until the entire leaf is rolled. Place in a baking, or cake pan. Continue the process until you have two rows of cabbage rolles taking up all the space
in the pan. You can use the pressure of each previous roll to keep the rolls from unrolling in the pan.
Now use the same bowl the meat was in and pour in the tomatoes, mix in the Steak Sauce and catsup. Add the 2 teasp. "hot sauce." (If you like hot, feel free to add more). Mix well and spoon equally over the cabbage rolls. Pour in about 1 1/2 cup of water
in the side of the pan for more liquid.
Place in the center of oven, about 1 1/2 hour until the tomatoe sauce starts to brown a little.
These are great with a vegetable alone such as the rutabega, or add mashed/baked potato using the sauce as a gravy. I gurantee there won't be many of these left.