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

stuffed cabage

Our July cooled down today so I went with something in my mind that my mother would prepare often.
The spices (except the hot pepper) represent her well.
My friend said it was very European and I knew my dad would be pleased with this dish also

stuffed red cabbage, stuffed squash flowers, stuffed tomato and boiled potato

Stuffed cabbage

·       1 lb ground meat mixture of equal parts veal, beef and pork

·       1/ white onion, minced

·       1/4 teaspoon ground allspice

·       1/4 teaspoon clove

·       1 teaspoon kosher salt

·       1/2 teaspoon thyme

·       1 teaspoon course ground black pepper

·       2 eggs

·       1 red cabbage

Optional spices:

·       3 cloves garlic, minced

·       1/2 teaspoon crushed red pepper

The red cabbage is boiled till just soft enough to remove the leaves easily

          (about 10 minutes)

the cabbage is cooled and the juice retained for other use

          (I make borscht with it)

leaves are separated and excess liquid allowed to drained off

The spices, egg, onion, garlic and meat is mixed together well

About a table spoon of meat mixture is placed in each leaf.

The leaves are rolled and placed in a greased baking pan.

baked covered at 350 F for 1 hour

serve warm