Wednesday, December 28, 2011

stuffed cabbage and ground kitchen! kitchen

Cabbage leaf blanched in hot water to make it work friendly.
About 2 tablespoons of turkey stuffing, rolled and wrap like
gift secured with a tooth pick.

Happily simmering in the pot.

Serve with some slivers of Montasio cheese
or grated parmigiano reggiano
It has been a while since I made stuffed cabbage and with so many versions of this dish, it is hard to pin down the best recipe...and to me all versions of the stuffed cabbage are good.
 So, I decided to make it with what I have on here goes......

8-10 cabbage leaves (bottom vein trimmed off) - blanch in hot water for a few minutes to soften and making it manageable to work with. Drain and let cool for a few minutes....
In a large bowl combine ground turkey (any ground meat you have will do). Add....and combine....
3-4 cloves minced garlic
1/2 cup finely chopped mushrooms
1/4 cup finely chopped green onions
1 egg
2 tbsp. buttermilk
Place one leaf on a flat surface and put about 1-1/2  to 2 tablespoons of the turkey mixture and fold one end closest to you - then fold the 2 sides (just like wrapping a small package) and close by securing the ends with a toothpick. Set aside.
In large deep oven proof pan sautee with olive oil .......
2 roughly chopped garlic
1 small roughly chopped onion
1 tablespoon of tomato paste
1 can (15.oz) of tomato sauce
Season with salt and pepper
Add some sprinkling of dried oregano
Let it simmer for a few minutes then add all the prepared stuffed cabbages, cover and finished cooking in the preheated oven of 350F for 50 minutes until cooked. If you want to reduce the sauce, simmer on a stove top for another 15-20 minutes. Correct seasoning and serve with slivers of Montasio cheese or parmigiano reggiano.
You could also serve this over is very satisfying and delicious -yet light..

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