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:
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| Stuffing: In a large bowl mix Meat, Egg, chopped half Onion, Garlic, Italian Seasoning, Half & Half, Bread Crumbs, Salt & Pepper (to taste). |
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| Cut the Potatoes in half (peeling optional) Cut the bottom so they will lay flat in the roasting pan. |
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| Slice and dice the Carrots & the Turnip, add the Potatoes and boil for 10 minutes in water with Salt and Garlic Granules to taste. |
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| In the roasting pan pour the Chicken Broth and half of the minced Onion. Add the Carrots and the Turnip that you boiled. |
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| Remove the leaves from the Cabbage and steam them for 10 minutes. Steam the Cabbage heart for 15 minutes. |
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| Let the Cabbage leaves and Cabbage heart cool |
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| Carve the Potatoes and put the Stuffing in the Potatoes and in the Cabbage heart |
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| Make 3 pockets with the Cabbage leaves and the Stuffing |
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| Close each pocket with Kitchen Twine |
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| 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. |
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| Now cook 15 minutes, uncovered, at 450 |
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| 1 serving in a plate (1/2 Cabbage Pocket, 1/3 of Cabbage Heart, 1 Potato, Carrot, Turnip) |
