Testimonial

I'm a working mom who loves to cook. I don't subscribe to any diet fads and we don't have dietary restrictions in our house. We just love healthy, home-cooked, from-scratch food.

To say I'm addicted to recipes is an understatement. I can sit and read a cookbook like you read a novel. Magazines with recipes litter my desk and counter tops. Even if I cooked a new recipe every week, it'd be years before I got through them all. So ... I'm going to give it a try.

What you'll find in my blog is a record of the recipe I try each week and my opinion of the recipe - was it easy, how much time did it take, did my daughter like it, was it cheap and other thoughts.

Happy cooking!

Sunday, March 17, 2013

Week 17: Cabbage Rolls


Source: Pioneering Today
Overall Impression: St. Paddy's Day deliciousness

Cabbage Rolls
Time = 1/2 hr active (8 hrs total)
Servings = 6

Ingredients:
1 large head cabbage
1 lb ground beef
3/4 c uncooked rice
1/2 onion, diced
1 garlic clove, diced
1 egg, beaten
1/3 c milk
1 tsp. salt
1/2 tsp. pepper
1 jar prepared marinara sauce
2 tsp. Worcestershire sauce


Directions:
1.  Bring a very large pot of water to boil.  
2.  Cut the bottom off the cabbage and add to water.  Boil for 2 minutes.  Remove  from water and pull off soft leaves.  Add back to water for 30 seconds.  Remove and pull off soft leaves.  Keep going until you have 12 leaves softened and removed.
3.  In a bowl, mix beef, rice, onion, garlic, egg, milk, salt and pepper.  Use an ice cream scoop to put roughly 1/4 cup of beef/rice mixture into each cabbage leaf.  Fold leaf like a burrito and place, seam side down, in crock pot.
4.  Pour marinara sauce and Worcestershire sauce over.  Cook on low for 8 hours.

Notes: 
* I served with a side spinach egg noodles and kale with a garlic infused olive oil.  It was a perfect green dinner for St. Patrick's Day.