I use a le Crusset enamel-coated cast iron pot with a tight-fitting lid. A heavy Dutch oven will work well, just be sure to line the pot with extra cabbage leaves for insulation . It will be delicious ! Penny
Sent from my iPhone On Jul 23, 2012, at 7:23 AM, "Gerry Leary" <[email protected]> wrote: > 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]> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
