Can you describe an oven pot? Is that similar to a Dutch Oven?
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Sent: Sunday, July 22, 2012 8:42 PM
Subject: Re: [CnD] stuffed cabbage
This is how I make stuffed cabbage. It's time consuming but well
worth the effort!
To make the stuffing:
Cook 1 cup of long-grain white rice.
Cook 1 pound ground beef. Remove from skillet and, in drippings, or
olive oil, cook 1 medium-size onion, chopped, until golden and
smelling delicious!
Combine cooked rice with cooked meat and onion and add 2 TBSP.
ketchup. Season with lots of freshly ground pepper, and set aside.
Bring large pot of water to boiling. A pasta pot works well, since
the insert allows you to remove the cabbage as needed in order to
remove the leaves from the head.
Cut around the core of a large head of cabbage, then add to pot of
boiling water. Cook for a few minutes, remove the cabbage, and peel
off as many of the whole leaves as you can easily remove. At the core
end of each leaf there's a thick stem embedded in the leaf, shave this
stem area with a paring knife, so the leaves will fold easily and cook
more evenly.
Line a heavy, oven-proof pot with the outermost cabbage leaves -- the
dark green ones that are less tasty. Allow the lining to cover the
sides of the pot as well, and save some leaves to cover the top of the
cabbage rolls once they have nbeen completed.
Now, working with one cabbage leaf at a time, place a few tablespoons
of the filling in the center of the leaf. Fold in the sides, then
roll up the leaves to form a tidy package. Continue in this way until
you have used up all of the filling and all of the leaves. If it
becomes difficult to remove cabbage leaves from the head, just return
to simmering water for a few minutes until the leaves come off easily.
Cover all of the packets with more cabbage leaves -- this insulates
the cabbbage rolls as they bake.
Now, combine 3 cups of water or stock with a teaspoon or so of salt
and 2-3 TBSP. ketchup and 2 TBSP. olive or sunflower oil. Pour this
mixture over the cabbage rolls in the pot.
Cover the pot tightly, and bake the cabbage rolls in a 350-degree oven
for an hour. Remove from oven, and remove cabbage rolls to a platter,
discarding the cabbage leaves that lined the pot.
Serve with sauteed onions and dollops of sour cream.
If you are feeding vegetarians, make the stuffing without meat. Just
substitute sauteed onion and mushrooms, raisins if you want, and at
least 1 tsp. paprika for the ground beef.
Enjoy!
Penny
On 7/22/12, Laury-Johnson, Shawnese (LARA) <[email protected]>
wrote:
Hello everyone I love stuffed cabbage but have never tried making it
myself.
If anyone has any recipes for this Please send. I would love to have
them.
Thanks
Shawnese Laury-Johnson, MA, CRC, LLPC
Assistant Regional Manager
Michigan Commission for the Blind
3038 W. Grand Blvd. ste. 4-450
Det., MI 48202
313-456-1957
FAX: 313-456-1645
[email protected]<mailto:[email protected]>
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