I may not be around for a few days or so. This dang hurricane is going to slam right into our little beach town. And since we will need to evacuate and head inland I am not sure what the after math will be. The schools have closed, Halloween will be non existent, and we will most likely have no power for another ten yes ton days like last year. Wish us luck! What a Monday.
So what do you do with 150 pounds of fresh veggies that your farmer friend just gave you? Shriek I don't even have room in my freezer for all this. The cabbage alone were 10 pounds each. Needless to say I have been giving as much as I can away.
Because it's that time of year to get away from the barbecue and get back to "good old home cookin", here is my dad's recipe for Stuffed Cabbage. He has tought me how to cook since I was a child. Now I cook for him. This time of year makes me so happy to just make the stick to your ribs comfort food. I hope you enjoy it!
1 head Green Cabbage
2 quarts Water
1 Tablespoon Butter
1 whole Onion, Chopped
1 clove Garlic Chopped
2 cups Cooked Rice
1 pound 90% Ground Beef
Salt And Pepper, to taste
1 Tablespoon Dried Parsley Flakes
4 cups Tomato Puree
Using a paring knife, remove the center core of the cabbage. In a large stockpot, bring 2 quarts of water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. I pull the leaves off as they cook or you can take the whole cabbage head out. Reserve 1 cup of cabbage cooking water. Separate all of the leaves from the head and trim the thick center vein from bottom of each leaf. Don’t cut it out, just shave it so it’s thin like the rest of the leaf.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until tender.
In a large bowl, combine onion mixture, cooked rice, raw ground beef, salt, pepper, and parsley flakes. Stir to combine.
Add about 1/3 cup of the rice filling to one cabbage leaf. I use an ice cream scooper. The leaves hold 2 scoops. Fold the sides of the cabbage over the filling, and, starting with the stem end, roll the cabbage up. Repeat with the remaining leaves and filling.
Add 1 cup of tomato puree to the bottom of a Dutch oven. Transfer the stuffed cabbage leaves to the Dutch oven.
In a large bowl, combine the remaining 3 cups of tomato puree and the reserved 1 cup of cabbage cooking water. Pour some of the tomato sauce over the cabbage to almost cover. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
*Shared over at Melt In Your Mouth Mondays, Weekend Potluck, Foodie Friends Friday, Foodie Friday, Strut Your Stuff Saturday