~Cabbage Rolls~

Let's talk cabbage, shall we?  I love cabbage.  You can steam it, bake it, roast it, fry it, make it into soup, make it into sauerkraut, and coleslaw, I could go on and on.  I  remember my mom growing cabbage in our garden as a kid, I don't remember loving it as a kid.  Is cabbage an adult vegetable?  It kind of feels like it is.  Just like asparagus pronounced in my family as (ass-per-a-guhs).  Some vegetables I think you have to acquire a taste for, and for me cabbage is that.  Not to mention a tolerance of the SMELL!

This being said, I don't remember how I was introduced to cabbage rolls.  Maybe my husband?  I only made them for the first time maybe 2 or 3 years ago.  I have had a couple of requests for some healthier dishes and looking at my history, yea, don't have so many of those!  We do eat healthier food than I blog on a regular basis, but all things in moderation, right?  We aren't rabbits!   However, this dish is so healthy I think even healthy eaters only will say, "DAMN that IS healthy"!!!  It is so tasty and flavor can truly be added in so many ways that aren't salt!  I do use cans of tomato soup, BUT, you can get the healthy request, or change it out for something else.  I like the creamy tomato, it sticks to the cabbage rolls and just "feels" right for me.  I have done them with my own sauce, plain diced tomatoes (to watery), I like the tomato to be almost like gravy.  Pureed veggies add a world of difference and my husband even LOVED them!! 

Cabbage Rolls
1 head of cabbage
1 lb ground turkey
1 stalk of celery
1 medium shallot (2 small)
1 carrot
1 clove of garlic
1 cup instant white rice
2 cans of tomato soup
1/4 cup chicken stock
Salt and Pepper to taste (1 use 1 1/2 tsp salt and 1 tsp pepper)

(If you have no fresh veggies on hand use, 1 tsp each, garlic powder, onion powder, 1 tsp season salt of your choice)

Preheat your oven to 375 degrees.  There are a couple of methods you can choose here.  First, and foremost cut the core from your head of cabbage.  Now is where you have options, 1)put it in a microwave safe bowl half filled with water, cover tightly with plastic wrap and nuke on high for 5 minutes.  This should cook your cabbage enough to peel off the leaves and it will cook the rest of the way in the oven. 2) Go the old fashioned route *which I know works well* and boil in a pot of water for 10-15 minutes, lid ON.   When it is done,  let cool while you prepare the filling.  Make sure your cabbage is 80-90 percent cooked through or you risk it not cooking ALL the way and that is a bummer.

In a food processor add in a roughly chopped stalk of celery, carrot, garlic and shallot, along with a splash of chicken stock or water.  Zap it until it is almost completely pureed.  Add to a mixing bowl, add turkey and rice and combine thoroughly.  Salt and pepper to taste.  My husband thought mine was perfect, I would have preferred more salt, which I added at the table.

Now, carefully peel the leaves one at a time from your head of cabbage.  You will get 8-10 rolls out of this amount of meat mixture. You may need to cut the thick tough middle from the leaves as shown.  Add your mixture and closing the "V" by bringing the sides together to overlap slightly roll your cabbage like you would a burrito!

Place in 9x13 pan and continue until all of your mix is used.  Some may be bigger or small, it doesn't matter!

Combine in a small bowl 2 cans of tomato soup and chicken stalk.  I peppered this well.  Pour carefully over the cabbage rolls and then cover tightly with foil.  Bake for 45-60 minutes, until filling is firm and completely cooked through.

These are fabulous, I hope you try them and love them!  Guilt free eating!  Eat ALOT!!

Your "cabbage smells funny"chefwannabe

Chris

PS.  So I just made these for lunch today (9-4-13) and I added Italian seasoning to the meat mixture and sprinkled some on top.  I used no veggies, just the garlic powder, onion powder, salt and pepper.  Almost like an Italian twist on Cabbage Rolls.  AH-MAZEBALLS.  Just FYI. 

Blast from my past, PORCUPINE BALLS! School Lunch Series

Is my memory serving me when I say we had these for school lunches in elementary school?  I think we always had them with mashed potatoes, which is why I always still serve them with mashed potatoes.  I had forgotten about them for years, and then my sister made them a few years ago and it sparked my porcupine ball love back up and I had to redo them, MY way!!  

Isn't it funny how food can take us to a place, way back when in our minds?  Certain foods (and songs) remind me of certain times in my life,  different experiences or situations and sometimes I let the memory play out in my head and sometimes I shut it off, it wasn't good the first time, and it sure as heck wasn't going to come out any different or better the second time!  

These do use a convenience item of canned tomato soup, but I don't care who ya' are, it is just good sometimes!!  This is a great make ahead and put it in the fridge so it just needs popped in the oven type of meal!  Chefwannabe fans with families, this is a must try for you!  So pay attention and eat ALL of your lunch!!  

 Now lets get started on what we need for 6-8 big balls.

PORCUPINE BALLS
2 lbs ground beef
1 1/2 cups raw minute rice
3 tbsp dry Italian seasoning
1/4 cup dehydrated onion or 2 tbsp fresh grated onion
1 tbsp salt
1 tsp pepper
2 tsp red pepper flakes (optional)
2 cans of tomato soup

In a bowl combine ground beef, rice, onion, seasoning, salt, pepper, red pepper and 1/2 can of tomato soup.  Use your hands people!  Clean em' up and get em' in there!  Form into balls.  Size is up to you.  Place in 9x13 pan and cover meatballs in remaining tomato soup.  I sprinkle a wee sprinkle of parsley on top or course salt.  Bake at 350 for 30-45 minutes depending on meatball size!  Serve with mashed potatoes and green beans! 

Hope you enjoy my recreated school lunch and take the time to think about your own favorite school lunches and post them, I will try to recreate them as well!!!  Share with me one of your favorite school lunch memories!  

Your "Ord Elementary Alumni" Chefwannabe

Chris