OT: How does this sound?
what a wonderful daughter you are. let me tell you as a mom it's wonderful to have your daughter (s) make your favorite foods for mother's day.
my girls are making me my mom's recipe for chicken croquettes, scalloped potatoes, and spinach.
As far as Gene's taste goes he'd probably be heading to your house for th epierogies and gloumpki, two of his all time favorites his mom used to make but can't anymore because of a bad back and shoulders.....
how you have a wonderful mother's day with you mom
my girls are making me my mom's recipe for chicken croquettes, scalloped potatoes, and spinach.
As far as Gene's taste goes he'd probably be heading to your house for th epierogies and gloumpki, two of his all time favorites his mom used to make but can't anymore because of a bad back and shoulders.....
how you have a wonderful mother's day with you mom
IdaMae
1 pound ground beef
1 pound ground pork
1 egg
2 cups of steamed rice
1 yellow onion, chopped
4 cloves of garlic, two smashed, two minced finely
2 Tablespoons tomato paste
1 1/2 courts (48 ounces) of canned, crushed tomatoes
1 Tablespoon Sugar (I would assume you could use splenda..but it such a big batch, I didn't care)
2 Tablespoons white vinegar
2 heads of cabbage, approximately 2 pounds each
Olive Oil
Salt and Pepper
Make the rice, set aside (or use left overs)
To make the sauce:
Coat pan with olive oil (2 teaspoons approximately)
Saute onion and two cloves of smashed garli****il soft and tender (approximately 5-8 minutes)
Add in tomato paste and stir until well combined
Add in tomatoes, cook on medium/medium high stirring frequently for 5-8 minutes until sauce thickens just slightly.
Set aside
To make the filling:
Combine pork, beef, egg, 2 cloves of minced garlic and cooled rice
Season liberally with salt and pepper
Add 1/2 cup of the previously prepared sauce and mix until well combined
To make the cabbage rolls:
Remove outer big leafy leaves from cabbages, rinse and place in bottom of baking dish, allowing some of it to hang over the edge.
Cut the bottom of the cabbages off, and core it, allowing separation of the leaves from the bottom.
Remove the leaves, keeping as whole as possible. I use about 2/3 of the cabbage...the really small inner leaves don't really work to well)
Place in large pot of salted simmering/boiling water for 2-4 minutes or until tender.
Remove from water and run under cold water to stop the cooking process. Lay them out.
(some of them may break down if left in the simmering water to long. Discard any that may have broken a part to much)
Using a sharp knife, remove the large portion of the stem in the middle of the leave (this will cause the leaves to have a bit of a "heart" or weird V shape to them) This will make them easier to roll.
To assemble and cook (finally!)
Take approximately 1/4 - 1/2 cup of the pork mixture and place at the "bottom" of one leaf. As close to where the stem used to be as possible.
Fold over the edges like a burrito type roll, and then roll them up, ending seam side down, completely enclosing the meat (well, not all of them will be completely enclosed, but as best as possible)
Place side by side in baking dish with the other leaves you already put in it (this will help provide insulation and prevent burning while baking)
Once you have all of them in the pan, cover with the remaining sauce.
Fold the leaves of the cabbage that is hanging out over the prepared rolls/sauce
Cover with foil
Bake in a 350 degree oven for approximately 1 hour or until meat is cooked through (you will have to use a thermometer for this cause you obviously can't SEE if the meat is done)
Pam
1 pound ground pork
1 egg
2 cups of steamed rice
1 yellow onion, chopped
4 cloves of garlic, two smashed, two minced finely
2 Tablespoons tomato paste
1 1/2 courts (48 ounces) of canned, crushed tomatoes
1 Tablespoon Sugar (I would assume you could use splenda..but it such a big batch, I didn't care)
2 Tablespoons white vinegar
2 heads of cabbage, approximately 2 pounds each
Olive Oil
Salt and Pepper
Make the rice, set aside (or use left overs)
To make the sauce:
Coat pan with olive oil (2 teaspoons approximately)
Saute onion and two cloves of smashed garli****il soft and tender (approximately 5-8 minutes)
Add in tomato paste and stir until well combined
Add in tomatoes, cook on medium/medium high stirring frequently for 5-8 minutes until sauce thickens just slightly.
Set aside
To make the filling:
Combine pork, beef, egg, 2 cloves of minced garlic and cooled rice
Season liberally with salt and pepper
Add 1/2 cup of the previously prepared sauce and mix until well combined
To make the cabbage rolls:
Remove outer big leafy leaves from cabbages, rinse and place in bottom of baking dish, allowing some of it to hang over the edge.
Cut the bottom of the cabbages off, and core it, allowing separation of the leaves from the bottom.
Remove the leaves, keeping as whole as possible. I use about 2/3 of the cabbage...the really small inner leaves don't really work to well)
Place in large pot of salted simmering/boiling water for 2-4 minutes or until tender.
Remove from water and run under cold water to stop the cooking process. Lay them out.
(some of them may break down if left in the simmering water to long. Discard any that may have broken a part to much)
Using a sharp knife, remove the large portion of the stem in the middle of the leave (this will cause the leaves to have a bit of a "heart" or weird V shape to them) This will make them easier to roll.
To assemble and cook (finally!)
Take approximately 1/4 - 1/2 cup of the pork mixture and place at the "bottom" of one leaf. As close to where the stem used to be as possible.
Fold over the edges like a burrito type roll, and then roll them up, ending seam side down, completely enclosing the meat (well, not all of them will be completely enclosed, but as best as possible)
Place side by side in baking dish with the other leaves you already put in it (this will help provide insulation and prevent burning while baking)
Once you have all of them in the pan, cover with the remaining sauce.
Fold the leaves of the cabbage that is hanging out over the prepared rolls/sauce
Cover with foil
Bake in a 350 degree oven for approximately 1 hour or until meat is cooked through (you will have to use a thermometer for this cause you obviously can't SEE if the meat is done)
Pam
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
I don't make it for "us" cause Brian doesn't eat it, and well...way to much trouble for me and me alone.
And really - it's pretty WLS friendly except for the rice.
Maybe I will work on the casserole idea...change the ratio of rice (or omit it all together) and make a casserole for one of Liz's support groups....
And really - it's pretty WLS friendly except for the rice.
Maybe I will work on the casserole idea...change the ratio of rice (or omit it all together) and make a casserole for one of Liz's support groups....
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
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