Sausage Stuffed Cabbage in Tomato

These sausage stuffed cabbage rolls are made with very simple ingredients, but they are packed with flavor from the sausage and the tomato sauce they are cooked in.  Once you have the cabbage leaves separated it is a very easy process to roll them up and then they cook away on the stove and taste just as good reheated on the second day.

Sausage Stuffed Cabbage Rolls

1 large head of cabbage
1 pound sweet italian pork or turkey sausage
1/4-1/2 cup grated parmesan
4 slices bread
1/2 cup milk
2 cloves garlic
1 teaspoon rosemary
1 teaspoon salt
fresh pepper
1 large can (28oz) tomato puree

Fill a large pot or dutch oven with water and bring to a simmer.  Peel away the largest leaves of cabbage, wash, and reserve for later.  Place the head of cabbage in the simmering water and slowly and gently peel away the outer layers.   I find using a pair of tongs and a knife or fork help.  Set the leaves on a sheet pan to cool.   Reserve 2 cups of the cooking liquid and discard the rest.
In a food processor place the onion and garlic.  Pulse a few times and then add the fresh bread.  Pulse a few more times and then dump into a large bowl.  Add the paremesan, milk, rosemary, salt and pepper and mix thoroughly.
Layer the dutch oven with a few of the large green outer leaves.  Trim a bit of the thick stem from the leaves and then place an ounce or two of meat mixture on each leaf and roll them up a bit like a burrito.  Place them in the lined dutch oven and repeat with remaining leaves until you run out of filling or leaves.
Pour the can of tomato puree over the rolls and gently tip the pot around to distribute the sauce.  Add some of the cooking liquid, about a cup or so, and tip to moisten all of the rolls.  Add more if it looks to be too little.  Heat over medium and simmer for 1 1/2 to 2 hours.

Malfouf - Middle Eastern Stuffed Cabbage

Malfouf is a Middle Eastern Stuffed Cabbage Roll that is stuffed with a mixture of rice, meat, and spices and then cooked with lots of lemon and garlic.  It is another family favorite in our house and the kids gobble it up and ask for seconds which justifies the amount of time it takes to make this dish.  Set aside an afternoon and give this a try, just promise me that you'll serve it with a generous squeeze of fresh lemon on top, it makes all the difference in the world!

Malfouf
1 large head of cabbage
1 pound minced beef or lamb (this version was made with minced venison and was equally as tasty, and much leaner than a traditional filling.  You can also used ground beef in a pinch.)
1 cup rice, washed and drained of water
3 lemons, juiced (More lemons for serving)
2 heads garlic, sliced thinly
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp cumin
1 T olive oil
1 1/2 tsp salt

Fill a large pot 2/3 of the way with water and bring to a low boil.  Cut the core out of the cabbage and place entire head of cabbage in boiling water.  Boil for about 5 minutes and then carefully remove each leaf as it loosens.  I often use a fork and a pair of tongs to gently peel each leaf off and place it on a sheet pan to cool.  Do not try to force the leaves apart or they will tear, simply leave them to boil for another minute or two and then try again.

While cabbage is cooling, mix meat, rice, spices, and 1/2 tsp salt in a bowl.  Set aside.  Take the cooled cabbage leaves and cut the thickest part of the stem out.   I use kitchen shears and cut a V shape removing the tough vein out of each leaf.  Use the three largest, most outer leaves and line the bottom of a heavy dutch oven with them(I often throw in the smallest pieces as well).

Spread 1-2 tablespoons of the meat mixture on the edge of a cabbage leaf( start with the darkest leaves).   Roll each leaf, folding the edges over, around the meat and line the rolls carefully in the dutch oven or large pot.  Continue until you run out of meat or cabbage.  You should end up with 3-4 layers of rolls.

Next heat olive oil in a sauté pan and fry garlic until golden and then dump on top of cabbage rolls.  Mix 3 1/2 cups of water with lemon juice and 1 teaspoon of salt.  Pour over garlic and cabbage.

Carefully rotate pot around to saturate all of the rolls and then bring up to a boil and then reduce to a low simmer for 1 1/2 hours until rice is fully cooked and no longer crunchy.  Also, check occasionally to make sure there is still enough liquid left, do not let it get dry and feel free to add a little water if necessary.  Serve with lemon wedges.

Coleslaw

This coleslaw recipe is easy and delicious. I like it because you can make it ahead of time and let it rest in the fridge until you're ready to serve lunch or dinner. I even bought the prepackaged coleslaw cabbage mix at the grocery store so all I had to do was make the dressing and toss it together. Easy peasy!
Coleslaw
1 package coleslaw cabbage mix
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
1 lemon, juiced
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

In the bottom of a large bowl mix all ingredients except cabbage mix. Whisk together until sugar begins to dissolve. Add cabbage mix. Toss to coat. Cover and refrigerate for at least 2-4 hours before serving to allow the cabbage to soak up the marinade.

Beef Lo Mein

The other day I had a few minutes to kill and decided to swing through the asian grocery store that was nearby. I thought I might pick up a few supplies for my son's bento box and thought it would be fun to browse as well. I did in fact find a few cute things for his lunch and I also picked up a pair of beginner chopsticks. On my way out I also grabbed up a couple boxes of lo mein noodles to take home.
Even though I didn't have a plan, I ended up having everything I needed for a quick and tasty beef lo mein. This dish is great because you can use whatever combination of veggies you have and it will taste great.
The kids loved having a chance to use the chopsticks we had picked up and they gobbled up their entire dinner. My son had three helpings...he was a fan of this dish. I will be adding it to the rotation! Beef Lo Mein
8 oz chuck roast, sliced thinly
1 small onion sliced, julienned
1 small zucchini, julienned
1 small summer squash, julienned
2 carrots, sliced
2 cups cabbage, chopped
1/4 cup soy sauce
sesame oil
1 T sugar
2 t cornstarch

Cook lo mein noodles according to directions. While noodles are cooking, heat large frying pan on med high and add a tablespoon of vegetable or peanut oil. Season beef with salt and pepper and add to hot oil. Fry until just cooked through. Remove from pan and set aside. Add all remaining vegetables to hot oil and cook for 3-4 minutes or until desired doneness. Add beef and cooked noodles to hot pan. Stir soy sauce, sugar, and cornstarch together. Pour over noodles. Stir and cook until everything is coated in sauce. Add about a teaspoon of sesame oil to finish dish, add more soy sauce and/or sesame oil to taste.