Nov 08 2007
Thanksgiving
November is here and the fall colors are magnificent. It’s my favorite season. Thanksgiving will soon be here and as you stroll through the department stores, you’ll notice Christmas items are everywhere already. The excitement begins. And when the weather starts to change, I think of all the wonderful meals that can warm you up. So, I’ll leave you with this delicious recipe for stuffed cabbage.
This year though, as we sit down to our Thanksgiving dinner, we have to be thankful that we have a place to sit and those we love are around us. It has been such a devastating year across the country and the world and so many have lost so much.
Stuffed cabbage in tomatoe sauce.
1 large head of cabbage ½ c. rice (raw)
1 ½ lb. ground beef or lamb ½ c. parsley, chopped
2 medium onions, chopped fine salt and pepper
1 clove garlic chopped fine 2 to four Tbsp. butter
Core the cabbage and parboil, removing outer leaves as they become tender. Set aside to cool. Mix meat, onions, garlic, rice, parsley, salt and pepper and about 1/3 to ½ cup of water. Remove the heavy part of the vein from each leaf. Place 1 full tablespoon of the meat mixture on the end of the leaf. Fold each side of the leaf over the meat and roll it. Place cabbage rolls in a large pot close together in layers.
If using tomato sauce, pour 1 (8 ounce) can of sauce over cabbage and add enough water to cover the tops of the cabbage rolls. Top with dabs of butter. Place an inverted small plate on top, cover pot and simmer for about ¾ hour. Serves 6 to 8.
I hope you enjoy the stuffed cabbage and the holiday season too! Don’t forget to check out our new sexy lingerie line at www.LaviniaLingerie.com. The colors are energizing.
Enjoy!
