Stuffed Cabbage and Perogies

You will need to set aside some time to make this recipe. I usually start in the morning so that this can be for supper. Other times I’ve started this at night, and let it cook all night. Yup… the house smell like cabbage but it smells like heaven!!

large head cabbage or two medium (save the scraps)

1 pound ground chuck

1 pound of ground pork

1/2 cup rice instant rice cooked to yield one cup (a little more if you like)

1 medium onion chopped very fine

2 stalks of celery chopped very fine

2 garlic cloves chopped very fine

1 tablespoon salt

1 teaspoon black pepper

1 28 oz. can of crushed tomatoes

3 or 4 bay leaves

5 slices of bacon

Cut the core out from the bottom of the cabbage; Place into a very large kettle of boiling water and cook the cabbage pulling off the leaves every 4 minutes or so. Once you have all of the leaves off, with a small knife, cut the large stem flat so that the cabbage leaf is the same thickness all the way down. Stack all of your leaves and let them cool.

Save all of the scraps of cabbage and toss them into the bottom of the large pot that you are going to cook your cabbage rolls in. This is in case any should scald or burn, you’ll only burn the scraps and not the cabbage rolls. But, you will only cook these on low heat, so burning should not be a problem if you pay attention.

Combine evenly the ground chuck, ground pork and the cooked rice. Add the garlic, onion, celery, salt and pepper and blend all of this with your hands so that it is completely mixed together. Scoop the meat mixture into the stem end of the cabbage leaf – lay it on the counter and roll up the leaf from the bottom while tucking in the sides until sealed. By trimming that think stem, you’ve made it easier to roll the leaves and not have to rely on toothpicks to hold the rolls together. (You’ll notice later when the rolls have been cooked that they hold nice and tight). Fill all of the leaves in a like manner. YES – you are filling the leaves with the raw meat mixture – don’t worry, they will cook just fine – and the taste will be magnificent.

In bottom of large pot or dutch-oven, place the cabbage scraps. Arrange layers of cabbage rolls, seam side down – repeat til the pot is full. Pour in the crushed tomatoes then shake the pot so that the tomato liquid settles throughout. Lay on the strips of bacon and toss in the bay leaves. Bring the pot to a slow simmer and keep covered the entire time you are cooking. Once the pot simmers, you will need to cook this on low heat for at least 4 hours. Make sure that the liquid bubbles very slowly. Good food takes time. That’s why your Bobcha was always hanging out in the kitchen… the golomkie (or goo-um-key) took most of the day.

Make a pot of mashed potatoes or perogies and serve with your stuffed cabbage. Salt and pepper to taste. Serve with marble rye or pumpernickel bread and butter. ENJOY!

Perogies

If you choose Mr & Mrs T’s Perogies, I boil them as directed on the package. Then I fry them in 3 tablespoons of butter and one large onion chopped. Fry until the perogies are brown and the onions are caramelized and/or crisp. Delish!!!!

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Best Cornbread Ever!

We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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Tyler Florence Ultimate Pot Roast

I got two great looking chuck roasts at Costco, so today is going to be pot roast day.  I really like the kind of cooking from Tyler Florence -he’s so down to earth and it seems all of his recipes are do-able (ingredients are easy to get – and methods are not difficult – for the working people).

Tyler Florence Ultimate Pot Roast

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and black pepper
3 tablespoons olive oil
1 large can crushed tomatoes
1 cup water
2 yellow onion, halved
4 garlic cloves, chopped
6 carrots, rough chopped
2 celery stalks, sliced
2 cups button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 bay leaves
1/2 cup of red wine

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside, about 15 minutes total. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil, and add in the wine. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

 

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