Dec 21, 2008 15:36
Cabbage rolls
6 cabbage leaves, boiled for a few minutes each, then cooled. Cut the heavy stem out.
Use up the leftover stuffing from the stuffed peppers, with the rest of the rice and the rest of the pound of ground beef. Add 1 egg to bind it all together, don't forget a bit more salt.
A big spoonful of meat mixture wrapped in a cabbage leaf, until all the meat is gone. I see no need to tuck a toothpick in to close the cabbage roll when setting it down in the baking dish to hold the loose end in place works just fine.
Sauce made of the second half of the can of diced tomato, ketchup and Worcestershire sauce, plus a bit of water, mixed and poured over the cabbage rolls. Add an extra bit of water into the dish, cover, and bake at 350 for an hour to an hour and fifteen minutes.
Yum. Much easier than I ever thought it would be. I think that having more counter space now really makes a difference with that. I can have the leftover cabbage rolls with the one leftover stuffed pepper. The thought pleases me. And kugel!
Cooking is helping me with feeling at home here. I've got the last load of laundry in the dryer. Still, anxiety levels a bit above medium and climbing, for some unknown reason.
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