Another Cold Day, Another Cold Weather Recipe. - Joanna's, Anything Cooking? Blog at - 260052

Joanna's, Anything Cooking?

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.
Click to Change your Profile Picture
Sweet Pickles Mom

Home Town
Wausau, Wisconsin, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2006

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

Knitting, Gardening, Walking, Fishing, Photography, Music

Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I am a non-working Registered Nurse. I have loved to cook ever since childhood. I love the outdoors and warm weather. Living in Minnesota and being from Wisconsin you would think I would enjoy cold weather and activities associated with, WRONG! I hate the cold and stay indoors almost the entire winter until Spring "breaks." What do you do in the winter? Cook, of course. I love experimenting with new, complicated food dishes and of course I love the taste of my own cooking. I love animals and have a Minature Schnauzer, "Pickles." She is a total joy!
My favorite things to cook
I love to make different Italian dishes. I tend to like spice so I am intrigued by India, Mexico, Thai and anything made with a "bite." Being of German descent, I have some favorite all time recipes that were my mom and dad's. Kliska is one of my families favorites. It is potato dumplings that are browned with bacon and pork pieces until the dumplings are crisped on the edges. Along with the pork pieces and bacon you have alot of chopped onion and a pinch of nutmeg; very tasty, but loaded with cholesterol.
My favorite family cooking traditions
As aforementioned I love to make Kliska. One of my best friends who is Swedish, makes a similar Klub which is a large potato dumpling filled with diced pork, onion, salt, pepper and a pinch of nutmeg. She wraps the dumplings which are coated with butter in aluminum foil and then dropped into boiling water for about 30 minutes. Being German, I do like the 'ol standbys of sauerkraut and pork ribs, sauerkraut and weiner's, sauerkraut and whatever. Sauerbraten, red cabbage and potatoes are a nice combination too.
My cooking triumphs
I just recently watched a cute "date" movie for about the 15th time with Lauren Hutton called Sweet Treats. She's a chef who combines with the male lead to form a team contesting in a cooking contest. In that movie they make a Torta Barozzi which is a very chocolate, non-flour torte. Was a rather complicated recipe, but I made it and it turned out "wonderful." It is a chocolate lovers dream.
My cooking tragedies
I never remember those cooking tragedies. I just never make them again and "move on" to greater things. I will say, I never serve a recipe that I have not made previously! Also when cooking meat, don't over cook and "always" use a meat thermometer!
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States