MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
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Sunday, March 24, 2013

MS. LUCY OF THE CABBAGE PATCH



Our farmers market gave away free seed packets several months ago. We picked up a pack of cabbage seeds. We cleared a little patch of dirt and planted them. Several months later we have these huge cabbage leaves but no heads haved formed yet. This is the perfect opportunity to make some stuffed cabbage rolls. Cabbage rolls will be a Chilebrown first. Of course there will be a little Chilebrown twist. You are absolutely right! Bacon, will be an ingredient. We will be using some ‘Pink Slime Free” hamburger from Angelo. Tomato puree from last summer will be included. Pull up a hoe and let’s all go to the cabbage patch.
  We harvested about a dozen large outer leaves. They were washed before we blanched them in boiling sea salted water. They were only blanched for several minutes until the leaves were pliable. They leaves were drained and left to cool.


Filling
1. 1 pound of hamburger
2. 4 slices of bacon finely chopped
3. 1 egg
4. ¼ cup tomato sauce
5. 1 cup of cooked basmati rice
6. salt & pepper to taste

  The finely chopped bacon is my contribution to this filling. Combine all the ingredients and refrigerate until leaves are ready.
  When the leaves have cooled remove inner vein. I used half of the leaf for my wrapper. Take 1/3 cup of filling and place in center of leaf. Fold all the edges around filling to form a packet.


Sauce
1. 2 cups tomato puree/sauce (I had some in the freezer from last summer)
2. 1 tablespoon honey
3. ½ teaspoon of oregano, basil, parsley
4. salt & pepper to taste

Simmer all the ingredients for 15 minutes. Reserve ¼ of sauce for your filling. Place ½ cup of sauce on bottom of baking pan. Arrange your cabbage rolls in pan and cover with remaining sauce. Bake at 350 degrees for approx 50 minutes.




Our cabbage rolls were served with asparagus. This dish was a success. The cabbage wrapping was actually a little sweet. The filling was delicious with its hint of bacon flavor. This recipe is a keeper in our household. Being able to pick the cabbage straight from the patch and using great ingredients is a formula for a fabulous dinner.





7 comments:

Three Dogs BBQ said...

That looks yummy for sure Chilebrown. I might have to make some soon...

cookiecrumb said...

Hokey, aren't they? I love stuffed cabbage rolls. You completely nailed it.

Chilebrown said...

Three Dogs BBQ, I was happy with the results. We will have to make it again because we have a lot of cabbage right now.

cookiecrumb, My clean and shiny freak flag was flying this morning. We saw Rob and he told us about your fancy new BBQ rig. Congrats!!!!!

Zoomie said...

Lucy has grown up! The cabbage rolls sound so good that I may have to try making some. I've actually never made them.

Chilebrown said...

Zoomie, Lucy probably will fill out some more. She is a handful. You will have to put cabbage rolls on your food bucket list with corn dogs and tamales.

Greg said...

Never much cared for cabbage rolls but these do appeal. Yums!

Chris said...

I love cabbage rolls but the bacon is a new twist for me. I wonder how they would taste with a sauce that leaned more towards bbq. hmmmm