Cathy,

This recipe turned out rather well... Can you add it to the signature
recipes on the website for me pretty please, if you concur? :-)

Served simply with some steamed mushrooms and broccoli on the side with
sesame seeds and lemon pepper.

Pics:

http://tinypic.com/29zybkg.jpg
http://tinypic.com/333ygrt.jpg

Stuffed Napa Cabbage

16 Napa Cabbage leaves, steam wilted

Stuffing:

2 lbs. fresh ground pork
1 lb. fresh italian sausage
1 bunch fresh thin sliced basil leaves
6 cloves pressed garlic
3 stalks fine chopped celery including leaves
8 oz. fine chopped fresh mushrooms

Mix well, roll into flat balls and place into the large
end of the cabbage leaf, then roll up. Place in the
bottom of a large cast iron pot over a thin layer of
olive oil.

Top with sauce:

2 cans tomato paste
4 medium tomatoes, blanched, peeled and cut into small cubes
15 cloves of garlic, sliced fine
1 medium onion, chopped (pre-cooked until slightly carmelized)
3 bunches of fresh basil leaves, thin sliced
1/2 lb chopped mushrooms
2 stalks fine chopped celery (including leaves)
Generous sprinkling of salt free lemon pepper

Cook over medium heat until the stuffing in the cabbage is done thru.
(approx. 45 minutes). Stir gently occasionally to prevent scorching.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
>
> Served simply with some steamed mushrooms and broccoli on the side with
> sesame seeds and lemon pepper.
>
> Pics:
>
> http://tinypic.com/29zybkg.jpg
> http://tinypic.com/333ygrt.jpg

Very nice stuffed napa. Recipe sounds tasty too.

But (you just knew there'd be a "but") your plating leaves a lot to be
desired, way over crowded, and I would recommend placing only one of
those recipes on one plate, they do not complement each other
visibly... and I'd not serve broccoli with cabbage anyway, they clash.
Oh, and I wouldn't use a glass plate for an entree... save those for
appetizers and desserts.

I'm going to try your recipe.

Sheldon

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > Served simply with some steamed mushrooms and broccoli on the side with
> > sesame seeds and lemon pepper.
> >
> > Pics:
> >
> > http://tinypic.com/29zybkg.jpg
> > http://tinypic.com/333ygrt.jpg
>
> Very nice stuffed napa. Recipe sounds tasty too.
>
> But (you just knew there'd be a "but") your plating leaves a lot to be
> desired, way over crowded, and I would recommend placing only one of
> those recipes on one plate, they do not complement each other
> visibly... and I'd not serve broccoli with cabbage anyway, they clash.
> Oh, and I wouldn't use a glass plate for an entree... save those for
> appetizers and desserts.

So noted... :-)

I should have had one, and perhaps a second one, split...
I was tired and that was dad's plate. <G>

I generally use the blue plates, or the crystal for photography.

Ok, notes for next time, thanks!

>
> I'm going to try your recipe.

Hope you enjoy! Italian style cabbage.... I did end up taking off some
liquid and freezing it for later use, and am using it today for some
chicken thighs.

Cheers!
>
> Sheldon
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> Cathy,
>
> This recipe turned out rather well... Can you add it to the signature
> recipes on the website for me pretty please, if you concur? :-)

I do indeed concur, Madam Om You can find it he

http://www.recfoodcooking.com/sigs/O...20Cabbage.html

Sounds (and looks) delish! Reminds me of the stuffed cabbage my Dad used
to make...

--
Cheers
Chatty Cathy

In article >,
Chatty Cathy > wrote:

> OmManiPadmeOmelet wrote:
> > Cathy,
> >
> > This recipe turned out rather well... Can you add it to the signature
> > recipes on the website for me pretty please, if you concur? :-)
>
> I do indeed concur, Madam Om You can find it he
>
> http://www.recfoodcooking.com/sigs/O...Napa%20Cabbage.
> html
>
> Sounds (and looks) delish! Reminds me of the stuffed cabbage my Dad used
> to make...
>
> --
> Cheers
> Chatty Cathy

Thankee kindly ma'am! :-)
The celery and mushrooms kept the meat stuffing from coming out really
hard, and it's a "low carb" recipe as you can see.

I've pretty much adjusted to that lifestyle now.

Shel' had a point about serving cabbage with brocolli, but sometimes ya
gotta use the "musgovian" stuff in the 'frige. <G>

It's like today... I'm making an Italian style chicken using the
leftovers from that sauce I drained off and froze, along with a nice
bunch of fresh shitake mushrooms I bought last weekend. I don't want
them to go to waste!
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson