|Stovetop Cabbage Rolls.|
I believe there is an element of cooking that is lost, in all the busyness of our days. This belief seems to be observed by the many recipes offered to get a delicious, wholesome meal on the table for your family, quickly. The missing element? Tactile enjoyment of the cooking process. I will be the first to admit that after a 10 hour day has ended, I don't want to spend hours in the kitchen.
But what I do want in addition to a meal to feed my hunger, is a meal that also feeds my soul. I do want interaction with the ingredients that will come together and form that same meal that I look forward to eating.
Especially after a long day, the hands on approach is just what you need to disconnect from the traffic and the noise and the remains of the work day and ease into what you came home for, the family. Yes, the food may take a bit longer, but it is so worth it. I enjoy a meal prepared for me, but I need to prepare a meal. Because after work; I need to let everything else, but home, go.
Give these a try, oh and there are plenty steps for those that want to help, help with dinner!
Stovetop Cabbage Rolls
by the seat of my pants
1 medium-large head of cabbage
a large pot of boiling water
1 small onion, minced
1 pound ground beef
1/2 c dry bread crumbs
1 t salt
fresh ground pepper, as desired
1./2 t ground nutmeg
flour for folding
2 cloves garlic minced
2 bay leaves
1 14-16 oz canned tomatoes
2 T brown sugar
2 T minced sun-dried tomatoes
2 c rich stock or bone broth
Sour Cream, for serving
|Remove individual leaves for Stovetop Cabbage Rolls|
Remove the core from the cabbage, discard. Place cabbage into a pot of boiling water, and after a minute the outer leaf will begin to separate from the head, remove and place on a tray to cool down. Quickly the remaining leaves will do the same, as each can be loosened and remove, place on a tray and continue until you have 12 large leaves.
|Ready to stuff!|
Remove the rest of the cabbage from the water and set aside for another use.
Saute the minced onion until lightly golden, remove and set aside to cool. Combine the remaining ingredients beef through nutmeg, mixing completely. Set aside in the refrigerator.
Cut the thick middle spine from each cabbage leaf in a thin V shape. Discard the spines. Remove meat mixture from refrigerator, like a pie, divide into 12 portions.
Take a cabbage leaf, dust with flour, position the leaf so that the spine area is over lapping, add a portion of the meat by folding the end over the meat, the sides in and then one addition fold over to enclose the meat.
Place open seam down, and continue until each leaf and meat portion are made into a cabbage roll.
In a flat pan large enough to hold the cabbage rolls, add a bit of olive oil and saute the garlic, add the canned tomatoes, minced sun-dried tomatoes and brown sugar.
|Cabbage Rolls ready to simmer.|
Remove cabbage rolls to a serving platter, let rest 10 minutes. Turn the heat up and simmer sauce to reduce and concentrate the flavor. Spoon over cabbage rolls and serve with sour cream if desired.
|Fortunately, we had leftovers!|
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the post is shared with:
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com