On Sat 12 Nov 2005 02:46:53p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

> "Nancy Young" > looking for trouble wrote in
> :
>
>>
>> "Wayne Boatwright" > wrote
>>
>>> I just put 36 stuffed cabbage rolls in the electric roaster to simmer
>>> in tomato/sour cream gravy. Will freeze it in portions after we have
>>> some for dinner tonight. Also have a big pot of spaghetti sauce with
>>> meatballs simmering on the stove, to be divided and frozen.
>>
>> Man, it's *all* good ... thanks for reminding me, why I never think
>> to make stuffed cabbage, I do not know. Love that! Add it to my list.
>>
>> nancy
>
> I want his recipe.
>
> Michael

Michael, I don't really have a recipe. Learned how to make them watching
the mother of a friend. Since I just made them, however, I can "walk"
through what I do, and that should serve...

1 large green cabbage

1 lb. lean ground meat
1/4 lb. ground pork
1/4 lb. ground veal
1/2 cup finely chopped onion
2 small or 1 large clove garlic, finely minced
1/2 teaspoon bouquet garni (or herb of your choice)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Hungarian sweet paprika
2 teaspoons Worcesterchire sauce
1 egg, well-beaten

1/2 cup raw white rice, well washed in cold water
1 cup minus 2 tablespoons cold water
1/2 teaspoon salt

1 "family size" can tomato soup
1 pint sour cream (you can use fat-free sour cream, if preferred)
1/2 teaspoon bouquet garni (or herb of your choice)
1/2 teaspoon freshly ground black pepper
1 tablespoon Hungarian sweet paprika
2 tablespoons brown sugar
2 tablespoons white vinegar
2 teaspoons Worcesterchire sauce

First, cook the rice. Bring water to a boil, stir in rice, cover, then
simmer on low heat 15 minutes. Remove from heat, fluff with fork, place
towel over pot, the cover with lid. Allow to stand 5 minutes. Spread
rice out on a plate to cool and dry a bit.

Combine all ingredients in the meat mixture, mixing gently with 2 forks
(avoid compacting the meat).

Add cold rice to meat mixture and toss with forks to combine, keeping
mixture light.

I use the old-fashioned boiling water method of cooking the cabbage to
loosen the leaves. It really does produce the best results. Freezing or
nuking the cabbage destroys the texture and makes it watery. Have a large
pot of water boiling. Stab the core of the cabbage with a large pot fork
and hold the cabbage under the boiling water for 1-2 minutes or until the
outer couple of leaves loosen. Use a sharp knife to sever the stem end of
the leaf from the core and pull the leaf away with a pair of tongs.
Continue this process until you have a dozen or so large leaves. Coarsely
chop some of the remaining cabbage to place in the bottom of the cooking
pan.

If the stems of the cabbage leaves are especially coarse and inflexible,
carefully remove or thin them down with a sharp knife. Place a leaf on a
cutting board or plate and place approximately 1/3 cup of the meat mixture
at the stem end of the leaf. Begin rolling the leaf, tucking in the sides
to contain the meat. When fully rolled, secure carefully with a toothpick
and set aside. Continue until you run out of filling.

Prepare sauce by combining all ingredients, whisking thoroughly.

Scatter chopped cabbage on bottom of baking dish, roaster, or electric
skillet. Pour a cup of so of the sauce over the cabbage. Arrange stuffed
cabbage leaves over the sauce. Pour remaining sauce over all.

If using the oven, cook covered for 45-60 minutes, then uncover and
continue cooking until the top begins to brown slightly, about 10-15
minutes. I usually turn over each cabbage roll halfway through cooking.

If using an electric skillet, assemble the same way and turn halfway
through cooking, for a total cooking time of 1 hour, 15 minutes.

These freeze well. Should be completely thawed in the refrigerator before
reheating gently.

Serve with mashed potatoes.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!