Wednesday, February 3, 2016

Stuffed Cabbage

I "sang" my thoughts and memories of this dish before making it.
This is the actual recipe:
Stuffed cabbage
my mom's style

§       1 head green cabbage (Savoy is best)
§       2 lbs lean ground pork (or beef or lamb)
§       2 large onions, white or yellow, diced
§       1 cinnamon stick
§       1 tablespoon whole cloves
§       kosher salt
§       8 cloves garlic, minced
§       1 tablespoon dry oregano
§       1 cup cooked long grain rice
§       2 tablespoons parsley
§       1 32 oz can tomato sauce
§       black pepper to taste

bring a large pot of water to a boil with the cinnamon stick and cloves
Salt the water to "pasta water" saltiness
core the cabbage and boil for 10 minutes
reserve the spiced water
Add tomato sauce to 1 cup of the spiced water with 3 garlic cloves
cook this to a "gravy" thickness
remove the cabbage and when it cools, separate the leaves
cook the ground pork with onions, the remaining garlic and oregano
when cooked, salt and pepper to taste
add 1 cup tomato sauce to the meat mixture and mix well
coat a baking pan (or 2) with equal parts of tomato sauce and spiced water
~2 tablespoons of meat mixture per large leaf, fold and place in pan
top with tomato sauce and bake at 350 F for 45 minutes
serve hot