FOOD PORN

[Carsman]

My guess is stuffed cabbage.

You guessed right!

My mom used to make the best ones ever. She gave the recipe to my wife.

Then over the years, my wife improved on the recipe on her own, using spices I like better! Now My wife makes the best ones ever!

I may be having them tonight! Yum!

Give me the recipe. Mine are ok, but could be better.

OK here ya go! (If you like um, you owe me!)


Ingredients:

3 tablespoons extra virgin olive oil
1 ¹⁄₂ cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomato sauce
1 ¹⁄₂ teaspoons kosher salt
³⁄₄ teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 pounds ground chuck
2 eggs lightly whipped
¹⁄₂ teaspoon freshly ground black pepper
1 ¹⁄₂ teaspoons kosher salt
1 teaspoon minced fresh thyme leaves
³⁄₄ cup uncooked white rice
¹⁄₂ cup finely chopped yellow onions
¹⁄₂ cup plain dried breadcrumbs
2 pounds Country Style Pork Ribs


Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 10 minutes, until the onions are translucent. Add the tomatoes, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stir occasionally. Set aside.

Then, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a sharp knife. Put the head of cabbage in the boiling water for a few minutes, peeling off each leaf as soon as it's soft . Set the leaves aside let cool down. About at least 14 leaves.

First brown the meat slightly in a frying pan, let cool down

Second boil rice for 10 to 15 minutes, let cool down

Then for the stuffing, in a bowl, combine the ground chuck,eggs, onion, breadcrumbs, rice, thyme, salt, and pepper.
Add 1 cup of the sauce to the meat mixture and mix lightly.

Preheat the oven to 325 - 350 degrees F.

To begin, place 1 cup of the sauce in the bottom of a large roasting Pan.

Remove the hard triangular rib from the base of each cabbage leaf with a sharp knife.

Put ¹⁄₂ cup of the mixture (use own judgement as to leave size) in the rib edge of each leaf and roll up toward the outer edge, roll/tuck the sides in as you roll.

Place the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you placed all the cabbage rolls in the pan.

Place the Pork Ribs (Un- cooked) all over the top of cabbage rolls. (To let the juices melt all over the cabbage)

Pour the remaining sauce over the cabbage rolls/ribs.

Cover the pan tightly with the lid and bake for 1 to 1-1/2 hours or until the meat is fully cooked and or the rice is tender.
Option, can leave cover off last 20 minutes. Eye ball it to see if if looks like it needs it

(Side Note) Many people use in the sauce and I hate it, brown sugar, raisins, plums.