Inspired by Cookthink’s Root Source Challenge #5-Maple Syrup, and cranberry, buffalo and pork sausage from Cibola Farms, I conjured up stuffed pork loin recipe that is really delicious! To see my recipe for Maple Glazed Stuffed Pork Loin With A Pomegrante And Maple Reduction Sauce, go to www.dcfoodies.com.
Enjoy!
Stuffed cabbage is a dish associated with Eastern European and Asian cultures. It usually consists of cabbage leaves stuffed with a mixture of meat and grains, such as rice. Growing up in a Polish household, we called these golabki (little pigeons) pronounced ga-WOOM-key. Green leaf cabbage is stuffed with ground meat, either beef or a mixture of beef/pork/veal, and cooked with white rice which is seasoned with salt and pepper. The tomato based sauce can include tomato juice, sauce, puree, soup or even ketchup.
I have always loved golabki, even though as a kid I would peel the cabbage off and shove it to the side, hoping no one would notice (my Nana did). Now I embrace the cabbage and enjoy it as much as I do the meat filling.
Over the years since I have taken over making this dish for my family, my recipe has evolved as a mingling of me, my mom and Martha Stewart.
Unlike my mother and most other people,hey,mheyI do not cut the rib/vein out of the cabbage because I feel I can roll a perfect golabki with the cabbage leaf intact. To make sure that the cabbage, even the rib is tender, I braise the golabki low and slow.
My mother always used a combination of condensed tomato soup and ketchup for the sauce. I have tried changing this up with tomato puree and tomato juice etc. but I’ve decided the flavor of the original sauce suits me the best and is most evocative of my childhood memories of this dish. By the time the dish braises in the oven, the sauce tastes of the meat, vegetables and cabbage. It’s sum is more than the parts, so to speak.
Martha Stewart uses her mother’s recipe for stuffed cabbage. Being Polish, Mrs. Koystyra’s recipe closely resembles my grandmothers, except it has more flavor in the meat, with onion, garlic and green peppers.
Thanks to all of my influenes in developing this dish, I’ve come up with my favorite version of stuffed cabbage. I hope you enjoy it too.
Ingredients;
1 can condensed tomato soup
1/2 cup ketchup
1 large head green cabbage
1 1/2 lbs. ground beef or meatloaf mix- ground beef, pork and veal
1 medium onion, fine diced
2 cloves garlic, minced
1 medium green bell pepper, chopped in food processor or grated
1 cup white rice, cooked
2 eggs
salt and pepper to taste
2-3 strips uncooked bacon
Directions:
For the cabbage
Core cabbage and place head in gently boiling water. Using tongs, remove leaves gently as they become loose and start to give. Transfer to collander to drain.
For the filling
Cook rice according to package directions. In pan, heat olive oil over medium heat. Add onions, garlic and green bell pepper to pan. Sautee until softened but do not brown. Transfer to bowl to cool.
In a separate bowl, add meat mixture. Add eggs, rice and cooled vegetables. Add salt and pepper to taste. Gently combine but do not over work the meat. In a small heated pan, cook a small patty of the meat mixture and taste for seasoning. This step is very important as you will not be able to adjust the seasoning of the filling once it is stuffed in the cabbage.
Once you are satisfied with the seasoning, you are ready to assemble. First, spread a small amount of tomatoe soup in the bottom of a baking pan. Take a cabbage leaf and place a small handfull of the meat mixture at the base of the leaf. Roll like a fajita and place cabbage roll seam down in the pan. Repeat until you have rolled all of your meat mix.
Spread the remaining tomato soup evenly over the top of the cabbage rolls, followed by the ketchup. Add 2-3 strips of uncooked bacon over top of rolls (optional). Cover tightly with aluminum foil and bake in on the middle rack of a preheated 300 degree oven. Braise for 2 1/2-3 hours, basting the rolls with the sauce occasionally.
Remove from oven and allow cabbage rolls to rest for 10 minutes before serving.
*This recipe has been entered into Habeas Brulee’s food blogging event “A Recipe From The Crease Of My Right Eye”
Plums had been showing up at my local farmers markets and their aubergine beauty drew me to them.
I dabbled in a plum upside down cake yet still had a handful leftover. They were beginning to look a little sad and shriveled so “what to do with them?”, I thought. It’s fall and I begin to think about roasts and turkey married with delicious fruits. “Ah, a sauce!”.
Here’s a recipe for a sauce using plums and savory herbs. The flavors compliment meats such as pork, chicken, turkey and veal.
Enjoy.
What you’ll need:
For the sauce.
Ingredients:
8 prune plums or 2 black plums halved, pitted and sliced
3 Tbsp. raspberry jam
1 Tbsp. butter
1 shallot diced fine
1 Tbsp fresh rosemary chopped fine (or 2 tsp. dry)
1 Tbsp. fresh sage chopped fine (or 1 tsp. dry)
1 Tbsp. balsamic vinegar
3/4 cup chicken stock
salt and pepper to taste
Directions:
Heat olive oil in pan over medium heat. Add shallots and saute until translucent, about 5 minutes. Add herbs and cook for 1 minute. Add chicken stock and plums. Simmer in covered pan for 10 minutes, until plums are completely softened. Add jam and balsamic vinegar. Simmer uncovered for 5 minutes. Add butter, salt and pepper. Stir to incorporate.
This sauce can be made up to 3 days ahead, or frozen and gently reheated when ready to use.
For the pork.
Turn on broiler and place rack 6-8 inches below broiler.
Pat 1 to 1 1/2 inch thick boneless pork chops dry. Salt and pepper each side. Place pork chops in a pan lined with heavy duty aluminum foil.
Place pan on rack under broiler and broil on each side for 5 minutes. Turn off broiler and set oven to 425 degrees. Allow pork chops to continue cooking until the internal temperature reaches 145-150 degrees. Allow pork chops to rest for 8-10 minutes before serving with plum sauce.
For cleaning.
Ingredients:
1 dishwasher
1 Bichon Frise
* Weekend Herb Blogging is a weekly event sponsored by Kalyn’s Kitchen and hosted by Ulrike at Küchenlatein this week.
