Easy Italian Purple Cabbage Rolls

Easy Italian Purple Cabbage Rolls

I got a red cabbage with my Misfits Market order thinking it would be a small head that I could add to my salads, but it turned out to be huge. I like stuffed cabbage and figure why not.  If your interested in trying Misfits use my code (COOKWME-FG1DCQ) that way we can both save some $$. This is a quick, easy and pretty good. I have made other recipes like sweet and sour but I kind of like this one.

Ingredients

  • 1 large head purple cabbage
  • 3 cups water or unsalted chicken broth
  • 1 cup brown rice, cooked and cooled
  • 1 ¼ pounds ground sirloin
  • 1 egg beaten
  • 1 tablespoon garlic powder
  • ½ cup chopped onion
  • 1 green bell pepper, seeded and diced
  • 2 teaspoons ground sage
  • 2 teaspoons Italian seasoning (optional)
  • Sea salt and black pepper
  • 2 ½ cups low-sodium marinara sauce (my mother in-law used to use tomato soup)

How

Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minutes, until soft and malleable.

Bring the 3 cups water or broth to a boil, then add the rice. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.

Preheat oven to 400˚F.

In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and rice.

In a baking dish, spread 1 cup marinara sauce over the bottom.

Take a scoop of the meat mixture ( I used my medium ice cream scoop) and roll into a cylinder or ball. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, I had some left over so I just made small meatballs with leftover and placed in pan. I think they are called porcupine balls, I call it chef’s treat.

Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls Cover the baking dish with tin foil and bake at 400˚F for 55 minutes. 

You could also use this for stuffed peppers, acorn squash

Info

Other things I’ve been making

Other things I’ve been making

Steve’s Meatballs

Steve’s Meatballs

What was a Sunday dinner at Rose’s without meatballs?  This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

This is my take of her recipe.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 3-4 eggs – 2 per lbs
  • About 1.5 handfuls of seasons bread crumbs and 1.5 handful of oat bran, each handful was about 1/4 cup
  • splash of milk maybe around 1/4 cup
  • Heaping tablespoon or dried parsley 
  • About 1/3 cup grated parmigiana Reggiano cheese
  • Heaping tablespoon of dried basil 
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper if you want a spicy meatball either use more pepper or add 1/4 teaspoon of red pepper flakes

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

in large bowl mix  bread crumb and oat bran with milk let sit for 3-5 minutes

now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.

Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs

Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish

Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth. 

                           

Low-FodMap Weekday Meat Loaf

Low-FodMap Weekday Meat Loaf

Lyn who really does not like meatloaf saw that I took some sirloin out of the Freezer and showed me this recipe from The Low-FodMap Diet. It looked familiar I swear I tried something like this before. Anyway, being a meatloaf lover, I jumped at the chance. It came out pretty good, good enough to go into my site which is our cookbook so to speak.

INGREDIENTS:

Sauce:

1/2 cup ketchup

1/4 cup firmly packed light brown sugar

1 tablespoon plus 2 teaspoons balsamic vinegar ( I used my 18 YO)

Meatloaf:

¼ cup dry  gluten-free bread crumbs (I had Italian seasoned)

1/2 cup lactose free whole milk, 2%, 1% or fat free

2 pounds ground beef, preferably 80% I only had sirloin.

2 large eggs, at room temperature, whisked well.

1/3 cup finely chopped fresh flat leaf parsley.

1/4 cup (16 g) finely chopped scallions, green parts only

2 teaspoons Garlic-Infused Oil, made with olive oil or purchased equivalent, such as FODY Garlic-Infused Oil

1 teaspoon kosher salt

1/2 teaspoon dried thyme

Freshly ground black pepper

4 slices meaty bacon, choose gluten-free if on a gluten-free diet

How:

For the Sauce: Whisk all the sauce ingredients together; set aside.

For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F. Have a flat cookie sheet ready.

Combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes.

Add eggs, parsley, scallions, garlic olive oil, salt, thyme and a generous amount of black pepper to the same bowl and use your hands to mix well.

Scrape meatloaf mixture into center of cookie sheet pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick.

Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.

Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.

Cook for about 45 minutes to 1 hour or until meat is cooked through and the bacon is crisp. An instant read thermometer inserted in the center of the loaf should read 160°F. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds to 1 minute, taking care not to burn.

Meatloaf is ready to cut into slices and serve with the reserved sauce alongside.

Next time I am trying mixing some of the sauce into the meat mixture before shaping.

Kugels Deli 1st non home cooked meal.

Kugels Deli 1st non home cooked meal.

It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.

I had to borrow a picture from their web since we gobble both our sandwiches down.

First Pandemic Visitors

First Pandemic Visitors

I’m back, healthy and cooking. It has been awhile, but I really did not stop just hid in the house like most others these days. Being a senior, I decided to take a break from the outside world work on the house, garden and have been volunteering for some Presidential and Senate campaigns. So, if you are getting those text asking who you might be voting for or are you registered before you hit delete or ignore it could be me asking the question be nice.  Anyway, the other day we had Mike and Gail over for the first time since they became engaged. I cooked up a meal that was pretty good if I do not say so myself.

BBQ Vegetable kebabs of, yellow (summer) squash, zucchini, mushrooms, Onions yellow and, red bell pepper.

Teriyaki Steak tips from Dom’s the Patriots version is better in our opinion although these melted in your mouth. These I simply put on skewers and BBQed until done.

Herb rubbed Flank Steak see here this is one of our favorite recipes. I will add I have learned to rub off the marinade with paper towel and overnight marinating to 24 hours works best.

BBQ Corn- I soaked the corn in husk all day but I am sure 1 hour would work. Then BBQ on the grill for about 15 minutes. We were fighting a threat of a horrendous thunderstorm, SO Lyn took the husk off and wrapped in tin foil. Oh, the storm did happen we soon had a river in the road in front of the house, and it lasted for hours the storm and the river. It ahs been years since we saw storm to that extent.  

Here are a few corn you might like Roasted Corn Salad,  Local Corn, Ginger, Corn Chicken Soup

Anyway, after a little discussion and the fact that we all had been symptom free and Gail who is back to work was tested negative a few days before, that masks were not needed. Thank goodness it is hard to drink wine with a mask. Wine and cooking are just a natural thing to me. Was a great evening.

Well look at that I’m babbling something my family expects from me.

Enjoy your summer and remember to check to make sure you are registered to vote it’s easy it takes seconds click below. Encourage your friends and family to double check.

Brisket in Sweet-and-Sour Sauce

Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 degrees.
Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly with double layer of tin foil and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Quick Goulash with what I had

As I mentioned Lyn is fasting this week and I get to make what I want. I decided to make American Goulash and discovered that I did not a can of diced tomatoes and did not feel like opening a large can of ground tomatoes. So I ad libbed. I also used smoked paprika.

What I did was mix ketchup with the chicken broth and diced what little I had of cherry tomatoes left from Misfit Market. I had chopped green peppers and a pinch of red pepper flakes. Was a good supper and lunch today. Lyn was mad she kept complaining it smelts so good.

Right now I’m waiting for Charlie Baker to give an pandemic update and all that is on screen is his sign person who is looking very nervous walking back and forth and I think talking to himself.

Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

Steak Tips with Mushrooms in Red Wine Sauce from the Boston Globe

I’ve posted the Hill Top steak tips recipe before, I remember the Hill Top well, ate there 2 -3 times a week when I was a theater manager in Saugus and Peabody. There were three of us from local theatre and Big Rosie the waitress. We would take care of her with passes and she would come out halfway through the meal apologize that it was not made right and return with a new order for our take home leftovers.

From the globe: Steak tips are a distinctly New England cut. They’re sometimes called sirloin tips (because they can be cut from the sirloin, but also from the tenderloin, flank, or other tender beef), and families have been making them for weeknight suppers or backyard barbecues for decades. You can use steak tips, sliced thinly, for a stir-fry with vegetables, but they’re also a very quick dinner on their own with a little sauce. 

First let them marinate in fresh ginger, Worcestershire sauce, brown sugar, and Dijon mustard for an hour or a day. Then sear them in a hot skillet — this takes five minutes — and make a pan sauce with mushrooms and red wine. The downside is that the meat can be expensive, because you’re buying ends of high-priced cuts. The upside is that dinner is ready in minutes and though it’s a little retro, it’s delightfully familiar and delicious.

Serves 4

Ingredients

  • 1 tablespoon Worcestershire sauce
  • 1 piece (1 inch) fresh ginger, grated
  • 1 clove garlic, grated
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • 1½ pounds steak tips (cut from sirloin or tenderloin), cut into 2-inch pieces
  • 3 tablespoons olive oil
  • ½ pound mixed mushrooms (shiitake, cremini or baby portobello, button)
  • ½ cup dry red wine
  • ¼ cup chicken stock or water
  • 2 tablespoons chopped fresh parsley (for garnish)

1. In a bowl, combine the Worcestershire sauce, ginger, garlic, brown sugar, mustard, and a generous pinch each of salt and pepper. Stir well. Add the steak tips, stir well to coat them all over, and cover. Refrigerate for at least 1 hour or for up to 1 day, turning several times.

2. Transfer the steak to a plate and pat it dry with paper towels. Reserve any marinade in the bowl.

3. In a large deep skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the steak in one layer. Cook without disturbing for 3 minutes. Turn and cook the undersides for 3 minutes more. Remove from the pan and transfer to a clean bowl (not the marinade bowl).

4. Without wiping out the pan, add the remaining 1 tablespoon olive oil. Add the mushrooms with a pinch of salt and pepper. Lower the heat, and cook, stirring, for 3 minutes.

5. Add the wine and stock or water with any reserved marinade from the bowl. Bring to a boil, lower the heat, and let the mixture bubble steadily for 6 minutes, or until it is reduced and starts to look syrupy.

6. Return the steak tips to the pan with any juices that accumulated in the bowl. Cook for a few minutes, stirring often, or until the steak tips are heated through. Sprinkle with parsley.

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.