Tuesday, April 7, 2009

Stuffed Cabbage

This recipe for stuffed cabbage is one that my mother learned from her mother and I learned from her. It really is quite simple and really good. I find it therapeutic to roll the cabbage. I am posting this in honor of my Aunt Emilie whose funeral was yesterday. Her son brought an arrangement of cabbage and flower in her roasting pan to the funeral home and altar in honor of the "gwumpke queen." Spelling is probably way off but you get the point! I serve this with the traditional Polish cucumber salad--sliced cucumber with sour cream or mayo (low fat is fine), salt, pepper and dill.

1 head of cabbage
1 cup of rice, cooked (makes 2 cups, I use brown for healthier version)
1 pound ground beef
1 onion, chopped
1 tsp. olive oil
1 tsp. pepper
2 tsp. salt
1/2 tsp. garlic powder
1 can tomato sauce

Cook the chopped onion in the olive oil till soft either microwave or stovetop. Mix in ground beef and cooked rice, salt, pepper, garlic powder. Insert a knife around the core of the cabbage then steam in a microwaveable dish with about 1 cup of water till soft enough to roll. Remove the cabbage leaves from the head. Place filling (1/4-1/2 cup depending on size of leaf) on one end. Fold over the end, then the sides then the opposite end to make a package. Place seam down in a roasting pan. Pour tomato sauce over top of rolls and bake about 1 hour in a 350 degree oven. Serve with catsup.

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