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Saturday, April 16, 2011

Stuffed Green Cabbage & Potatoes


Ingredients: serve 6


  • 1 Organic Green Cabbage (2.5 to 3 lb)
  • 3 large Potatoes
  • 3 medium organic Carrots
  • 1 small organic white Turnip
  • 1 medium size red organic Onion
  • 1 free range Egg
  • 1 lb natural Ground Pork
  • 1/2 lb natural Ground Beef (85% lean)
  • 1 cup organic Chicken Broth
  • 1/2 cup of organic Half & Half
  • 1/4 cup of organic virgin Olive Oil
  • 2 tablespoons of Bread Crumbs (from Ezekiel Bread)
  • 1 tablespoon of organic Garlic Granules
  • 1 tablespoon of organic Italian Seasoning 
  • Kitchen Twine
  • Sea Salt - Black Pepper - Cayenne Pepper to taste


How to do it:
Stuffing: In a large bowl mix Meat, Egg, chopped half Onion, Garlic,
Italian Seasoning, Half & Half, Bread Crumbs,
Salt & Pepper (to taste).
Cut the Potatoes in half (peeling optional)
 Cut the bottom so they will lay flat in the roasting pan. 
Slice and dice the Carrots & the Turnip,
add the Potatoes and boil for 10 minutes in water
with Salt and Garlic Granules to taste. 
In the roasting pan pour the Chicken Broth and half of the minced Onion.
Add the Carrots and the Turnip that you boiled.
Remove the leaves from the Cabbage and steam them for 10 minutes.
Steam the Cabbage heart for 15 minutes.
Let the Cabbage leaves and Cabbage heart cool 


Carve the Potatoes and put the Stuffing in the Potatoes
and in the Cabbage heart
Make 3 pockets with the Cabbage leaves and the Stuffing
Close each pocket with Kitchen Twine
Arrange the Stuffed Potatoes and the Cabbage pockets
in the roasting pan. Add the Olive Oil.
Optional: add 1/2 cup of dry White Wine.
Put covered in the oven at 250 for 2 hours.
Now cook 15 minutes, uncovered, at 450
1 serving in a plate
(1/2 Cabbage Pocket, 1/3 of Cabbage Heart, 1 Potato, Carrot, Turnip)

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