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!

Fresh is the Word of the Day!

In my most recent traveling within the Blogosphere, I have come about a Blog that intrigued me. The author is an(on the cusp) 30 year old young woman who describes her blog as a diary of her journey toward a 100% Raw Diet. She admits although at this time she is  "100% Vegan. 60% Raw. 0% Cooking Experience"

Zenobia Sethna is a delightful woman who is boldy honest about her experiments in the kitchen and out.
She tells that she comes from a "non vegetarian" household and that she has always had an "uneasy" relationship with meat. While a confirmed 100% Vegan, she is now exploring the "Raw" revolution. Her take on this comes from research, documentaries and her admitted lack of "cooking" experience.
"Rawk Me",  (Raw Girl in Mumbai) Zenobia's Blog, is a light and refreshing blog on a new discovery of Food in its natural state. 
I was very impressed with the ability to combine, herbs, oils and spices to only enhance the natural flavor of the food. 
Zenobia does cook, but her natural preparations are to die for!


Pictured here is one of her Blog's offerings that takes a grocery store staple and reminds us of where the idea originates!.
Homemade Sun Dried Tomatoes. Zenobia gives us a simple recipe, yet she provides us with the confidence to "do it ourselves". A lovely take on a common ingredient in my pantry, as well as I'm sure in many of my readers.

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Zenobia takes you through the process, visually as well as in text. Here is the final product:

Fantastic!

I originally contacted Zenobia because I received an inbox post @ Foodbuzz for a "Carpaccio of Pineapple". I was again, intrigued. I love her "No Nonsense" attitude toward a Phenomenally Flavorful yet simple idea.

The definition of Carpaccio is "thinly sliced or pounded" usually meats or fish served as an appetizer. Her idea for this became Fresh Succulent Pineapple! I was blown away just at the thought of the recipe.

My jowls began to salivate at the site of it! I knew for sure this Needed to be a Summer in the Kitchen , Winter Revolution Recipe!

Again Fantastic!

Carpaccio of Pineapple

This is a mouthwatering, delightful way of integrating a Fresh ingredient into an everyday meal.

Pineapple, dressed with Olive oil and Vanilla!! Brilliant!

Stop by Zenobia's Blog, It is a Trip to Freshness and Integrity of Food, that you can lighten up your everyday fare! Enjoy!

If you'd like to join the Summer in the Kitchen Party, Winter Revolution please stop by The Revolution.

Leave a comment stating "You're In" and pick up the badge. I'll contact you and let you know when your blog, photos and/or recipes will be published.

Thanks again to my Participants: Please stop by and check out their Winter Blues Beaters!

Ken @ Top Chef Fan

Lynn @ Southern with a Twist

Amber @ Simply Sweet Life as my Best Friend's Wife