Tag Archives: fall harvest

fruits of labor – stuffed cabbage leaves

January 9, 2010

these stuffed cabbage leaves were absolutely delicious and a different way to use a head of cabbage, it being winter an all lots of cabbage has been coming in my weekly produce box, and ive been trying to come up with creative and different ways of using it – this is and involved, but really really good one!!

this recipe is adapted from one found in the oct/nov ’06 edition of Eating Well – these can be made up to a day ahead too!
1/2 cup of brown or wild rice (i used a really yummy wild medley from trader joes)
1 cup of water
1 large Savoy cabbage (approx. 3lbs)
1 tbsp of EVOO
1 med leek white and light green parts only
3 sm/med. cloves of garlic
6 tbsp of fresh lemon juice
1 lb veal (ground turkey would be good too)
2 tbsp of fresh dill
1 tsp of caraway seeds
1 tbsp of fresh or dried thyme
1 tbsp of hot paprika
3/4 tsp of salt
tsp of fresh black pepper
1 1/2 cup of no-salt-added tomato sauce
1 cup chicken stock
1 tsp of honey
Preheat oven to 375
first combine rice and water in a small sauce pan, bring to a boil. cover, reduce heat, and simmer until rice is tender and water is absorbed – set aside to cool
while rice is cooking – fill a large pot or dutch oven full of water and bring to a boil. carefully peal of the largest 14 outer leaves of the cabbage (you should only need 12 but its nice to have backups) – when the water is boiling, drop in leaves and boil for 6 minutes, stirring occasionally to ensure all leaves blanch evenly. after 6 minutes drain and rise with cold water, set aside to continue cooling.
chop up approx. 2 cups of cabbage from what remains of the head and combine with chopped onion in a med sauce pan with the olive oil. cook, stirring often, until mixture is softened – 4-5 minutes. add the chopped garlic and continue cooking 1 additional minute. next add 4 tbsp of fresh squeezed lemon juice – continue cooking and stir until the liquid has almost evaporated – set aside to cool.
next combine in a large bowl the meat, dill, caraway, thyme,paprika, S&P, rice and the onion and cabbage mixture. mix all of this together thoroughly. when the mixture has been combined, clear a workspace, and lightly oil the bottom of a large baking dish (9×13″). lay one of the cabbage leaves on the work surface – place a small handful, approx 1/3 cup of the mixture in the center of the leaf – fold in the sides of the leaf over the filling and then roll closed. place in the baking dish seam side down – repeat until mixture is gone.
finally – whisk together the honey, remaining 2 tbsp of lemon juice, chicken stock and tomato sauce – pour evenly over rolls. cover the baking dish tightly with tinfoil and place in the over for one hour. after one hour remove pan and uncover, baste rolls then place back in the oven and continue cooking and basting for an additional 15-20 minutes or until meat is cooked through –

i served these with a mixed green salad with orange and pomegranate seeds – enjoy!

fruits of labor: swedish meatballs

September 26, 2009

with fall fast approaching i thought i would share one of my favorite cool weather dinners thats easy enough to make on the weeknights. this is a dish i have been eating since longer than i can remember, and it has been passed down through the women in my family- i love it so much i though i would share it with you all.

this recipe is for two plus some for lunch the next day, its also a great appetizer to bring to a party with some pretty toothpicks and napkins! and you can make them a day ahead.
1lb of ground beef (highest quality)
1/2 cup of bread crumbs
1 tbsp of minced green bell pepper
1/2 small onion minced
1 egg
a conservative 1/2 cup of milk
2 tbsp of dried thyme or 9 springs of fresh.
salt and pepper generously
combine all ingredients well in a large bowl, then take a small pinch of the mixture between your index and middle fingers and thumb take a small pinch of the mixture and roll into a nice ball. it should be approximately the diameter of a quarter
in an extra large frying pan melt 2 tbsp of butter to coat the bottom of the pan over medium high heat and begin to add your meatballs, turn frequently so that all sides become nicely browned and they are cooked through. when all of the meatballs have been cooked turn the pan up to high and deglaze with about half a bottle of dark beer and reduce for a nice sauce, you can also use water. i love to serve them with mashed potatoes and a crisp green salad.