Preparing Cabbage

my wife loves cabbage stuffed with bacon, green peppers and such, any suggestions would be greatly appreciated from the VI and the Yankeee on preparation?

 

never heard of cabbage and green peppers mixed together...i'll see what i can dig up

 

try chopping about one inch squares of a whole cabbage then toss in pot with about a cup of water, a tablespoon or two of powdered chicken bouillon, some cracked pepper and a tablespoon of bacon grease

cook on medium heat with lid on until the water starts to boil then turn down to medium low stirring a few times until cabbage is to your liking on tenderness,, when done to your liking give it a final stir and take off the heat and let sit a few minutes while the flavors meld with the cabbage as it cools a bit(about 5 minutes)

it will knock your dick in your watchpocket

 

its the wife's Thinking on the green peppers but

trying a German style(?) tonite

....similar to your recipe, Hyme, thanks!!

 

Epicurious.com

 

Try this

Cabbage Rolls:
8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper

Tomato Sauce:
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper


Making the cabbage rolls:
Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.

Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed (similar to a hog leg doobie). Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9x13x2 baking dish.

Preheat the oven to 375 degrees F.

Make the tomato sauce:
In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the baking dish.

 

do you brown the ground beef fiurst, before adding it to the cooked rice and sour cream? I'm assuming you do.

anyway, that sounds pretty good.\

 

no...beef raw...onions, garlic, rice, cabbage leaves cooked. the beef will cook in the oven.

 

can you substitute Slim Jim for the beef?

 

Only if it's been marinated for a week in Cholula's hot sauce. Stinky Pete's just doesnt cut it for this recipie.