Here is the meal that we developed as a result of the book . . .
APPETIZER
A tray of New York Cheddar cheese, red grapes and white wine.
ENTREE
STUFFED CABBAGES with Sweet and Sour Sauce
6-8 servings
Ingredients:
1 large green cabbage
Sweet and sour sauce:
2 tablespoons olive oil
½ cup minced yellow onion
2 garlic cloves, minced
32 oz. crushed tomatoes
1 ½-2 tablespoons red wine vinegar
1 tablespoon honey or brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
Filling:
2 teaspoons vegetable or olive oil
1 cup yellow onion, minced
1 garlic clove, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
½ tablespoon thyme chopped
2 pounds ground beef
2 large eggs
3/4 cup “al dente” cooked basmati rice
1 tablespoon kosher salt
Freshly ground black pepper
1. Prepare the cabbage: Bring a large pot of water to a boil. Using a paring knife, gently remove the core of the cabbage, being careful to keep the head in tact. Lower into the boiling water, core side down with a “spider strainer." As the leaves start to peel away and become soft and pliable, about 3 to 5 minutes, remove them to a plate. Remove all the large leaves (you should have around 15), remove the rest of the cabbage and set aside. Use remaining cabbage for another use.
2. For the sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until soft and starting to brown. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the wine vinegar and honey (or sugar); lower to a simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
3. For the filling: Place a skillet over medium heat with 2 tablespoons of the oil. Saute the onion and garlic till soft and just starting to brown. Stir in the tomato paste, a splash of wine, parsley, thyme, and 1/2 cup of the prepared tomato sauce; mix to incorporate and then set aside to cool. In a large bowl, combine the ground beef, eggs, cooked rice. When cooled, add the onion/tomato mixture. Combine well (using your hands works best); season with salt and pepper.
4. Preheat the oven to 350 degrees F.
5. Place one leaf on the counter, stem end toward you. Trim the tough center rib at the stem end, making a “V” cut, removing the hard part of the core. Put about 1/3 cup of filling in the bottom of each leaf, fold ½ inch from each side over the center, and roll up (like a burrito), then place the packet seam side down in a baking dish on top of the sauce. Continue until all the filling is used up. Pour the remaining sweet and sour sauce on top and around the cabbage rolls. Cover.
6. Oil a deep roasting pan or 9X13 baking dish, large enough to hold the cabbage snuggly.
7. Bake for 1 1/2 hours until the meat is cooked.
8. Freezes well covered with sauce. Reheat till warm at 325 degrees.
FRUIT SALAD
Included diced apples, strawberries, blueberries, and a banana with a dash of cinnamon and sugar.
DESSERT
ICE CREAM SUNDAES
Vanilla ice cream served with these toppings:
Crushed pineapple
Coarsely chopped strawberries
Chocolate fudge topping
Finely chopped nuts
Maraschino cherries
Serve ice cream in ice cream dish, add toppings of choice. Delicious!
Sweet and sour sauce:
2 tablespoons olive oil
½ cup minced yellow onion
2 garlic cloves, minced
32 oz. crushed tomatoes
1 ½-2 tablespoons red wine vinegar
1 tablespoon honey or brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
Filling:
2 teaspoons vegetable or olive oil
1 cup yellow onion, minced
1 garlic clove, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
½ tablespoon thyme chopped
2 pounds ground beef
2 large eggs
3/4 cup “al dente” cooked basmati rice
1 tablespoon kosher salt
Freshly ground black pepper
1. Prepare the cabbage: Bring a large pot of water to a boil. Using a paring knife, gently remove the core of the cabbage, being careful to keep the head in tact. Lower into the boiling water, core side down with a “spider strainer." As the leaves start to peel away and become soft and pliable, about 3 to 5 minutes, remove them to a plate. Remove all the large leaves (you should have around 15), remove the rest of the cabbage and set aside. Use remaining cabbage for another use.
2. For the sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until soft and starting to brown. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the wine vinegar and honey (or sugar); lower to a simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
3. For the filling: Place a skillet over medium heat with 2 tablespoons of the oil. Saute the onion and garlic till soft and just starting to brown. Stir in the tomato paste, a splash of wine, parsley, thyme, and 1/2 cup of the prepared tomato sauce; mix to incorporate and then set aside to cool. In a large bowl, combine the ground beef, eggs, cooked rice. When cooled, add the onion/tomato mixture. Combine well (using your hands works best); season with salt and pepper.
4. Preheat the oven to 350 degrees F.
5. Place one leaf on the counter, stem end toward you. Trim the tough center rib at the stem end, making a “V” cut, removing the hard part of the core. Put about 1/3 cup of filling in the bottom of each leaf, fold ½ inch from each side over the center, and roll up (like a burrito), then place the packet seam side down in a baking dish on top of the sauce. Continue until all the filling is used up. Pour the remaining sweet and sour sauce on top and around the cabbage rolls. Cover.
6. Oil a deep roasting pan or 9X13 baking dish, large enough to hold the cabbage snuggly.
7. Bake for 1 1/2 hours until the meat is cooked.
8. Freezes well covered with sauce. Reheat till warm at 325 degrees.
FRUIT SALAD
Included diced apples, strawberries, blueberries, and a banana with a dash of cinnamon and sugar.
ICE CREAM SUNDAES
Vanilla ice cream served with these toppings:
Crushed pineapple
Coarsely chopped strawberries
Chocolate fudge topping
Finely chopped nuts
Maraschino cherries
Serve ice cream in ice cream dish, add toppings of choice. Delicious!
