Certain smells evoke warm happy memories thats what today was for me. Got up this morning and while my hubby made coffee I began the Banana Muffins which were done 20 minutes after the coffee was made! mmm delicious. I was going to make stuffed acorn squash today but had picked up the wrong ingredients so I thought well.I have 1/2 a head of cabbage and I did save some large leaves so.Let's see if we can make stuffed cabbage from scratch with a little bit of memories. My Mother was the best cook other than my Grandmother (Katie) I know; growing up with Mom being first generation German they made some delicious dishes. I recall playing outside and coming in to the delicious smells that tickled our noses and made our tummies growl. This was one of those aromas that I recall and brings those memories of good times an my Momma's good cooking. So I decided to make this with out a cookbook nor did I jog Mother's memory for how to make it or what herbs. This was fun to see if it would turn out as yummy as I recall. Mom did say it was excellent that her Mother always uses fresh herbs, an added the oregano leaves to the sauce (so I really made it 50 yrs later like Grandma)! Oh yes,my Mom said really enjoyed this dish tonight. Dave said hunny you out did yourself and as for me it was so good I had to fight myself to not keep eating. I hope you enjoy this one as much as we did. It'll be our lunch tomorrow.For more of my recipes feel free to check out my blogsite below. mommamaryssoutherncooking.blogspot.c...
1Pour 2-1/2 cups of chicken broth in a pot bring to a boil and add 1 cup brown rice and cook on medium for 45 minutes till liquid is absorbed. In a seperate skillet brown your ground sirloin (or ground turkey) as you are smashing it to smaller pieces and browning add your diced onion, diced garlic, Montreal Steak Seasonings. Brown then add 2 fresh diced Basil & 3 diced Oregano, add the totally cooked rice & 1/2 of the can of tomato sauce into skillet stir together.
2In another pot bring water to a boil and place your cabbage leaves in one at a time for about 2-3 minutes till they are slightly soft/pliable drain water off and set on your cutting board, one by one doing this with all your cabbage leaves.
3Now empty your pot of water rinse it out and pour in the other half of the can of tomato sauce and the can of cooked peeled roma tomatoes I smush the tomatoes between my fingers till they are in pieces (wash your hands first) rinse your cans with about a 1/4 of a can of water in each to get all the sauce out. Rinse your hands and add 12 fresh washed small to medium leaves of oregano and another diced basil leaf a tsp of dried Parsley and a tsp of garlic powder, 1/8 tsp ground pepper, 1/8 tsp salt, 1/8 tsp hungarian paparika to the pot of simmering tomatoes & sauce.
4Next pick up one cabbage leaf and put a good sized scoop of the meat and rice mix in the middle of the leaf.Then take one side of the leave and fold it over on both sides then close each end and stick a toothpick through.It might take 2 or 3 toothpicks,place the toothpick through by sides to keep it from opening in the pot.Use 1-3 toothpicks so it doesn't pop open in your sauce as it simmers. When its nice and tight put in your simmering sauce gently don't burn your fingers.
5Your pot should now have all the stuffed cabbage leaves in.Bring sauce to a simmer & Turn burner on low (if electric low or corning stove to 3) and cook covered 45 minutes to make sure all the flavors disperse and mingle with each other.
6When I serve it I add a little of the tomatoes drizzle some sauce over it.Take the toothpicks out before you eat! You can add a salad or a vegetable if you like. Enjoy!