Did you see? Brazen introduced Network Roulette today! I’m seriously a Network Roulette addict and not just because of my disclosed relationship with the company. I’ve been to a ton of real-life networking events – heck, my last job was to create those events – and Network Roulette truly mimics those experiences. I love helping people and Roulette makes that super easy to do.
Speaking of help, Ryan and I have discussed getting a live-in masseuse. Some people have butlers, but we would like a masseuse. Especially when we’ve been sick like the past week and a half. Ryan went to the doctor on Monday and actually has bronchitis. I haven’t been, but whatever I have has been holding on for a good ten days now. Ugh.
My only solace has been cooking (when I actually feel like eating), and I’ve been making a lot of comfort food, what with the change in weather and the constant coughing, sneezing and dragging. I stooped to ramen a few days ago, but I thought I’d share a recipe with a bit more substance.
Stuffed cabbage is some of the best comfort food and the batch that you see above was as delectable as cabbage can be. The beauty of stuffed cabbage is that you can use any of the leftover veggies you have in your fridge. I happened to have carrots, green pepper and celery in mine, but you can try others (potatoes would work well, for instance).
It looks like a lot of work, but it’s all quite cathartic – especially when your cute little cabbage packages go into the pot.
Stuffed Cabbage
Adapted from Martha Stewart.
Ingredients
- 1 extra large pot of water
- 1 large green cabbage (about 2 1/2 pounds)
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 garlic, finely chopped
- 2 cups cooked rice
- 8 ounces ground beef (1/2 pound)
- 8 ounces ground pork (1/2 pound)
- Coarse salt and freshly ground pepper
- 1 tablespoon dried parsley flakes, oregano
- 1 medium green pepper, grated
- 2 carrots, grated
- 2 celery stalks with leaves, finely chopped
- 4 cups tomato puree and tomato paste
- 1 Granny Smith apple, peeled, cored, and grated
- 3-4 slices of bacon
- 1/2 cup sour cream, plus more for garnish
To Serve on the Side
- 1 pkg wide egg noodles
- 1/2 can of sauerkraut
- 1 tablespoon caraway seeds
- 1/2 onion, sliced
Preparation Instructions
- Using a paring knife, cut around the center core of the cabbage to remove it. Boil water in a large put, preferably not aluminum which reacts badly with cabbage. Add cabbage and as the outer leaves become bright and slightly tender, remove them with a wooden and fork. Repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups of the cabbage cooking water. Trim thick center vein from bottom of each leaf (watch the video to see how). Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion, celery and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley and oregano flakes, green pepper, and carrots. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling. Aren’t they adorable? Told you so.
- Line a 5-quart Dutch oven or extra large pot (I just used a big pot) with reserved outside leaves. Transfer stuffed cabbage leaves to the pot.
- In a large bowl, combine tomato puree/paste and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple and a few tablespoons of sauerkraut over top of cabbage leaves. Add the bacon slices on top. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- While your cabbage packages are cooking, cook egg noodles according to package. Add the sliced onions to a pan with a tablespoon of unsalted butter and a tablespoon of olive oil. Add the caraway seeds and the rest of the sauerkraut. When pasta is cooked, drain and stir in the onions, caraway seeds and sauerkraut mixture.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with egg noodles and additional sour cream.
Enjoy, these are like little food hugs. And this is a good one to invite your favorite friends over for – otherwise, you’ll be eating cabbage for days!
