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Wednesday, July 30, 2014
Simply DeliciousPosted Tuesday, October 12, 2010, at 4:54 PM
Grandmas Stuffed Cabbage
Grandma actually used V-8 juice and not tomato sauce.
Cook a cup of raw long grain white rice in 2 cups water and salt to taste.
Mix the cooled rice with: ground chuck or ground turkey and a finely minced medium size raw onion.
For the sauce: In a big stock pot or dutch oven mix: large can or jar low sodium V-8 juice, 1 tsp celery salt (omit if using salted V-8), juice of 1/2 large lemon, 1T sugar, 1 tsp. paprika.
For the cabbage: You'll need a large head. Cut out the core and boil half covered in water for about 10 minutes. Remove and cool under running water. Remove the leaves into a colander until you reach leaves that aren't yet pliable. Boil for another 10 minutes until this smaller part is pliable. When you've got all the leaves in the colander and the water shaken off, you're ready to assemble.
I like to work on newspaper to absorb the extra water. Rather than placing the rolls right into the sauce as you work, pile them on a plate. You'll have some extra cabbage. You can chop and add to the sauce, or reserve for another use. Place about an egg sized amount of filling in the stem end of the leaf and press of form a rough rectangle, fold the sides in and roll up. Always place rolls seam side down - important as this holds them together as they cook. Fill your pot rather tightly. When done press down so the sauce covers the rolls. They'll float a bit - you don't want them to rest on bottom anyway, to prevent burning. Cover. Set on a high flame just until boiling. Turn down to medium low for 20 minutes. Allow to cool about 10 minutes before serving.
With the holidays coming up this recipe comes in handy at our gatherings.
[Kettle gravy is made from the liquid in which turkey, chicken, pot roasts or stew have cooked. The less liquid you use, the richer the flavor.]
1 cup meat broth
Remove meat; keep warm. Skim excess fat from meat liquid.
Shake water and flour together in covered jar. For a smooth mixture, always put the water in first and the flour on top. Stir flour and water slowly into hot liquid. Bring to a boil. Cook one minute, until thickened. Season and serve.[Makes one cup.]
Low-Fat Cream Cheese Frosting
8 ounces 1/3 of the fat cream cheese
Beat together cream cheese, powdered sugar and vanilla until smooth.
Zippy Salad Dressing
2 tablespoons olive oil
Combine all ingredients and whisk thoroughly to blend.
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!