Subj : St. Cletus 05
To   : All
From : Dave Drum
Date : Sun Apr 25 2021 17:05:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Cletus' Stuffed Cabbage Rolls
 Categories: Pork, Greens, Vegetables, Herbs, Chilies
      Yield: 8 Servings
 
     12    Cabbage Leaves
    1/2 lb Ground pork
      1 tb Minced garlic
      1 ts Smoked paprika
      2 ts Thyme
    1/3 c  Fine chopped onions
      1 lg Egg
      1 ts Salt; to taste
    1/2 ts Chicken bouillon
  1 1/2 ts White pepper
      2 tb Parsley
    1/3 c  Cooked rice

MMMMM------------------------TOMATO SAUCE-----------------------------
    1/2 c  Diced onion
      1 ts Thyme
      2 ts Minced garlic
     15 oz Can tomato sauce
      1 ts Creole seasoning
      1 ts White pepper
    1/2 ts Cayenne pepper; to taste
      1 ts Smoked paprika
    1/4 c  Chopped bell pepper
      2 ts Beef or chicken bouillon;
           - opt
      2 c  Chicken broth
 
  Fill a large pot with water. Carefully remove core from
  head of cabbage, discard leaves that are discolored or
  torn.
  
  Add raw cabbage and boil for about 4-5 minutes or until
  leaves are pliable tender. Remove from stove , then pour
  hot water out and add ice water , let it cool.
  
  Once cooled remove about 10-12 cabbage leaves. If
  desired use a paring knife to cut away the thick center
  stem from each leaf, without cutting all the way
  through- makes it easier when folding. Set Aside.
  
  In a large bowl, combine ground beef and pork, then add
  garlic , paprika, onions egg, salt ,white pepper,
  parsley , chicken or beef bouillon and rice . Mix well.
  
  ASSEMBLING: Place about 1/4 - 1/3 cup of meat mixture in
  center of each cabbage leaf, and tightly roll up,
  tucking in ends. Secure with toothpicks .Repeat process
  until all the meat mixture is used up. Set aside.
  
  TOMATO SAUCE: In a large saucepan, add about 1/4 cup
  oil, bring to medium heat.
  
  Add chopped onion, thyme and garlic to the oil, stir for
  about a minute.
  
  Next add tomato sauce, creole seasoning , white pepper,
  cayenne pepper and paprika. Stir the pot frequently to
  prevent the sauce from sticking to the pot.
  
  Add salt and bouillon according to preference with about
  2 cups of stock. Bring to a boil and let it simmer to
  blend all the flavors- about 15 minutes or more -
  stirring occasionally. Salt and adjust seasonings.
  
  STOVE TOP METHOD: When the sauce is ready, place the
  stuffed cabbage seam-side down in single layer in the
  sauce. Spoon some of the sauce over the top of the
  stuffed cabbage so that theygCOre covered. Cover and
  simmer over medium-low heat undisturbed until tender ,
  about 35-40 minutes.
  
  OVEN METHOD: Place the cabbage rolls, seam-side down, on
  top of the tomato sauce (I used a 12 inch pan) or a
  casserole dish , if using one (9" +u 13" baking dish
  would work), seam side bake @ 350+|F/175+|C until filling
  is cooked through, about 45 minutes, or until tender.
  
  Serve warm with rice.
  
  RECIPE FROM: https://www.africanbites.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Is garlic illegal in England?
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