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Archive for September, 2010

As we in the autumn of my mind automatically conjures up the delicious dishes I enjoy, but not on hot days. There’s just something about the 100 + degree day that makes a quick meal to make. But when the days become cooler, I like to do what I call my cooler (notice I did not say cool or cold) day recipes. These cabbage rolls one of them. The combination of beef and pork make these special roles. Try it soon for a real old-fashioned comfort

food.
Beef and pork stuffed cabbage ROLLS
1 medium to large head of cabbage
1 pound lean ground beef
1 pound lean pork
3 / 4 cup rice, uncooked
2 small onions or 1 medium onion, chopped
salt to taste
pepper
1 tablespoon dill
1 / 2 pint sour cream
3 tablespoons flour
1 small can tomato paste
1 teaspoon salt
2 tablespoons sugar *

Remove core from cabbage, place cabbage in a large saucepan of boiling water. Cook the cabbage until you peel the leaves one by one. Put the leaves on a paper towel or clean tea towel to drain.

Mix ground beef, ground pork, rice, onion, salt and pepper. Put some of mixture on each cabbage leaf, leaves enough cabbage leaves to roll the mixture, envelope fashion, secure with toothpick.

Place cabbage rolls in a large saucepan and cover with boiling water. Add dill to the water and get water to a boil. Cook rolls for 1 hour. Remove rolls from pan with a skimmer. In a medium bowl stir together sour cream, flour, tomato paste, 1 tsp salt and sugar. Touch this mixture into the saucepan, where the cabbage rolls away. After the mixture is well blended, add the carbon back into the saucepan and heat for about 10 minutes.

Diabetics can enjoy this recipe by substituting sugar with 2 tablespoons Splenda granular.