Mid-Atlantic Gardening: Watch'ya got cookin' 2014, 4 by Gitagal

Gitagal wrote:
Speedie-
One of the OLD favorite Meatloaf recipes is the AnnLander's meat Loaf.
I think you ca n google for it....it had a lot of ketchup in it.

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Cabbage Rolls: Thanks for asking.....

1--prepare meat mixture. Ground Pork--Ground beef--diced fatty ham--some diced bacon
couple onions-diced--some diced garlic--lots of S&P--a tsp. of caraway seed--
2-3 eggs, hand-beaten--some fresh bread crumbs (not necessary--but OK)--
if using, put the bread crumbs in the beaten egg to soften. about 1 cup of rice
(can par-boil a bit first) --mix all together well--use your hand.
For a decent-sized head of cabbage, you will need at least 2lbs. of meats--
so, approx. 1lb. of ground Pork--and 1lb. of Ground beef--plus all the other stuff.

TO DO:
Brown onions in 1/2 stick of butter--add ham and bacon and garlic--brown a bit more.
Mix all this into the meat mixture. This can be done the day before.

2--In a tall pot--keep a whole lg. head of cabbage boiling to remove leaves as they soften.
You may need to cut the ribs away from the core as you go--to loosen them.
You want just the larger leaves--big enough to wrap meat into. Use a 2 forks to loosen
the leaves from the head. Try not to break them apart. Save the cabbage water.
Cut up the outer leaves and the rest of the unused cabbage and add to bottom of the pot.

3--Working on a dinner plate--Fill and roll up all the cabbage leaves and stack on
another plate until all are done.. If you have meat left over--you can make
meatballs and cook them along with the cabbage rolls.

4--Get the largest frying pan you have (or a shallow electric roasting pan)
and melt about 1/2 stick of butter. Brown filled rolls on both sides.

5--Use a Dutch Oven type of pot, with aa lid, to cook them in.
Lay any extra leaves or cut away pieces of the cabbage in the bottom of the pot.
Place browned rolls in the pot, layering them as needed--one on top of the other.

6--Scrape up any brown bits from the browning pan with spme of the cabbage water.
Add one 8oz, can of Tomato sauce to the water and pour over the rolls until just covered.
Cover and simmer over a very low fire for about 1 1/2 hrs. Do not stir...

7--Meanwhile--prepare the thickening "sauce" to add when rolls are all cooked.
Use some chicken broth, some rendered chicken fat (optional--but tasty)
a couple Tbs. of flour to make the sauce. Start with a roux--then thin with more broth.
Add more salt here--as cooked cabbage is very sweet. Mix in LOTS of Sour cream.
Turn off fire when simmering is done, and slowly incorporate the "thickening sauce"
over the rolls in the pot. Careful! You don't want to loosen the wrapped rolls...
Use a spatula to lift the rolls a bit so the sauce will be evenly incorporated.

Serve with your favorite sides--mashed potatoes, potato skins, Country fries, etc.
That's it! These freeze VERY well!!

Pictures:
1--Removed leaves from cabbage head--in the pot
2--Placing a spoon-full of meat mix unto a cabbage leaf--trim the thick vein of the leaf,
roll up by folding sides in first, then top--then roll up and place on plate--seem side down.
3--Finished rolls--stacked on plate.
4--Rolls browning in butter in lg. pan
5--Browned rolls layered in pot.

cont'd in next post