Mother's Day Fave: Stuffed Cabbage

This Mother's day weekend my Son was 1500 miles away he sent flowers but I had to cook :) So I decided I would make one of my absolute faves! I love Stuffed Cabbage. I updated the recipe to substitute tomato juice for tomato sauce and also included a Pictorial Tutorial to help with assembly.

Hope this make it easier to pass it on! 

I would love it if you "Pinned" it as Tutorials are awesome on Pinterest!

Ingredients:

Medium Head Green Cabbage (par boiled)

(Filling)

1 1/2 lbs Ground Beef

1/2 lb Ground Pork

2 C Cooked Rice

2 Tblsp Olive Oil 

1/2 C Onion (chopped)

1 Tblsp Garlic (chopped)

2 Tblsp Worcestershire Sauce

1 tsp Celery Salt

1 tsp Salt

1 tsp Black Pepper

(Sauce)

3 cans (4oz each) Tomato Juice

1/4 medium Onion (grated)

1 stalk Celery (grated)

2-3 Tblsp Worcestershire Sauce

1 C Brown Sugar

2 Tbsp Butter

1 Tblsp Vinegar

1 Tblsp Lemon Juice

Salt & Pepper to taste

Prep:

Cut Head of Cabbage in half.

Remove Core

Place Cabbage in Large Pot, cut side down.

Add Water to Cover.

(Secret: Add 1 Tbsp Baking Soda, 1 Tbsp Lemon Juice and Salt to water. This Baking Soda reduces the gassy "after effect" of the cabbage) The rest is for flavor. ;)

Boil Cabbage until softened to roll. (about 10 mins @ rapid boil)

After 10-15 mins, drain and allow to cool.

Prepare Sauce: 

In a Saucepan, saute grated onion and butter until onion translucent.

Add remaining ingredients, whisk to Combine.

Bring to boil to dissolve sugar. Once sugar is not visible, boil rapidly for 5 minutes.

Cover and Reduce heat to Low. Simmer until ready for it.

Filling: 

In Saute Pan warm Olive Oil.

Saute Ground Beef and Ground Pork in the Olive Oil.

When Meat starts to sear, Add Onion and Garlic.

When Onion is translucent, Add 3-4 tbsp of the Sauce.

Combine.

Lower Heat to Medium Low. Simmer for 5 minutes.

Add Cooked Rice.

Combine Well.
Remove from heat when filling is thoroughly combined and heated through.

Salt and Pepper to taste.

Prepping Baking Dish:

Cover bottom of  Baking Vessel (I used 13x9x2) with sauce. (about 1/3 of sauce for same size pan)

Making Rolls: 

Place 1 Cabbage Leaf on a flat plate. Using Tbsp, scoop filling and mold into cannell

Place filling at edge of cabbage leaf closest to you.

Fold edges of cabbage inward.

Roll filling into cabbage leaf, folding the ends inward as you continue.

Place Cabbage Roll in baking Vessel with folded edge at bottom of pan

Continue rolling until pan is filled

Cover Cabbage Rolls with Sauce.

Bake @ 400°  for 30 mins. Serve.

Note: For the Sauce. I wanted the onion and the celery grated as I like a smooth sauce. It also seems to have an effect on the onion that makes it less potent. It seems to "melt" into the sauce this way.

It truly was a great outcome. Hope you try it soon!

Enjoy!

Making Stuffed Cabbage tonight!

I'm making an Old Fashioned Favorite!! Stuffed Cabbage!!

 I love a good old fashioned Dinner sometimes!!

It's just warms me up from the inside out. Good old Comfort Food!

Yum!!!

Stuffed Cabbage Recipe

Jambalaya for the Virtual Mardi Gras Party

It's Time to let the Good Times Roll!!! We are quickly approaching Fat Tuesday!!!

What better way to Celebrate Fat Tuesday than with a Virtual Mardi Gras Party???

Michelle at LaBelle Cuisine is throwing a Virtual Mardi Gras Party and we're bringing Jambalaya!

Of Course we are doing it the Food is Love way...Jambalaya "Easy Style"!!

I am passing along a Weeknight 5 Ingredient Jambalaya that you can jump on the bandwagon and make in no time! This Jambalaya is one of the many recipes included in my Cookbook 5 Ingredient Solutions!

Stop by and take a peek at the Slideshow!

5 Ingredient Jambalaya

This is a way to bring the entire “flavor” of Louisiana Creole into your home in a quick and easy 

way. 

Webster‟s defines Jambala

ya as “rice, usually cooked with ham, sausage, chicken, shrimp, or 

oysters and seasoned with herbs”. Such a simple definition for what can be a complex recipe. I have paired it down to 5 Quality Ingredients that will allow a really flavorful experience, yet take advantage of some quality shortcuts. Any combination of Polish Sausage & Chicken, Shrimp and Andouille Sausage, Ham and Shrimp or anything of the like, will work here. Just remember to adjust stock flavors to compliment your choices. Ham stock, Seafood stock, Chicken stock etc…

Ingredients:

1 box Jambalaya Rice Mix or Fiesta Southwest Rice

2 lbs. Polish Sausage, cut on the bias to 2 inch pieces

2 Boneless Skinless Chicken Breasts (cubed)

1 (8 oz.) jar spicy Salsa or a 10 oz. can “Mexican style” tomatoes

16 oz. Chicken Stock

Instructions :

Prepare chicken Breast:

Dry Chicken Breast with paper towels.

Season with Salt & Pepper to both sides & Set aside

In a Large Skillet:

Heat 2-3 tbsp. Olive Oil to Medium High Heat.

Place chicken in skillet.

Brown chicken on both sides (Approximately 3 minutes then turn and cook additional 3 minutes)

After chicken is brown:

Add Sausage to skillet.

Brown Sausage and warm through

Add Salsa & Stock.

Check for seasoning. Add Salt and pepper if needed.

Once Mixture is at a boil,

Add Jambalaya Mix.

Bring to boil, then cover and simmer, on Medium/Medium-Low Heat 25-35 minutes.

Stir mixture about half through cooking time.

Adjust cooking temp to medium-low, if rice is sticking to bottom of skillet.

Once Rice has soaked up all the liquid and is soft, run a fork through the rice to “fluff”.

Serve.

**Note after Meat has been sautéed the remaining steps can be done in a rice cooker.

Add meat to rice cooker with remaining ingredients and set rice cooker to cook as per manufacturer directions.

Lemon & Roasted Red Pepper Risotto

This is an awesome dish I make almost on a monthly basis. I change it up a bit depending on the season but Risotto is a quick and easy accompaniment to alot of different entrees. today I picked Oven Roasted Salmon. Enjoy!

Stop by the Website to pick up this Easy Recipe