Wednesday, October 27, 2010

One-Pan "Stuffed" Cabbage with Mashed Potatoes

This recipe makes plenty of leftovers, which is good because you will want to eat it for days on end! I do, at least. You could also make it for a larger crowd, if you feel like sharing.

I have been craving Grandma Millie's stuffed cabbage rolls, or pigs-in-the-blanket, as we call them. I heard a rumor that she made some last week and they are patiently waiting in the freezer for me to pick them up! Well, I am extremely excited about that, but it got me thinking about them even more. So until I get a chance to make the 3-hour round trip, we came up with this one-pan version of the flavor I was craving. Our mom used to do the same when we were little since it is such a time-saver but every bit as delicious.

And you ALWAYS have to have mashed potatoes with stuffed cabbage. It's a rule.
After a friend tasted this she called it, "The perfect Irish meets Italian collision!"


1 leek or med onion diced
2 large cloves garlic diced
2 large carrots chopped
1 rib celery chopped
2 T butter
2 T olive oil
1 lb mild italian sausage (or ground beef, if you prefer)
2 cups cleaned and cut baby bella mushrooms
1 small can tomato paste
1- 15 oz can diced tomatoes- undrained
salt, lots of black pepper
1 heaping teaspoon of sugar
1.5 small heads of green cabbage chopped in quarters and then strips
2 - 3 cups chicken broth, I like it with extra sauce which would be more toward 3+ cups
1 apple chopped

Saute leek, garlic, carrot, and celery in butter/olive oil in large deep pan over medium heat. Cook for a few min and then add sausage and when it is almost brown add the mushrooms. Stir in the tomato paste and diced tomatoes. Turn heat up to med/high and add most of the chicken broth. Once it's at a boil, add the cabbage, half at a time if you need to make room in the pan. Bring to a boil, turn to med heat, cover and let cook for 15+ min in order for cabbage to cook down. If you have time, you could cook on simmer for up to an hour, but who really wants to wait that long? Season with salt and lots of fresh black pepper, and stir occasionally. Top with parmesan cheese if desired.

5 lbs russet potatoes peeled and cut
3 T butter
1 c milk or half/half + a little more if needed
Cook potatoes in large pot, cover with 2-3 inches of cold water. Heat with cover on until tender and can be smashed easily with a fork. Drain thoroughly and add butter and milk. Mash with hand masher or mixer until smooth. Add more milk if necessary. Season to taste.

Wednesday, October 6, 2010

Fall Fare

We obviously took the rest of the summer off! But we are back in full swing.

Tracey and I were lucky enough to come into a farm-share in September. Every Monday, one of us treks out to Mud Creek Farm in Victor, NY, where we select a specified amount of fresh, organic produce from the previous week's harvest.

Recently, this has meant beets, carrots, garlic, onions, salad greens, swiss chard, and delicata squash. I've never cooked beets or delicata. Which makes me sad that I've missed out on these lovely vegetables for so many years. I think I'm making up for lost time.

I thought I'd share this recipe for beet salad that was inspired by a restaurant salad I had recently (and allowed me to use my excessive amounts of salad greens), and I'm sharing a picture of meatball soup. I posted the recipe a while back, but never added an image. I included the delicata squash and tons of fresh thyme this time round. I cooked the squash in a pat of butter separate from the other veg in the soup because I was afraid it will fall apart otherwise. It was a lovely addition.

Cheers to all things fall!



Roasted Beet Salad

Generous handful of salad greens for each person
Pecans (toasted if you have time)
Heirloom tomatoes (if you have any)
Crumbled blue cheese
Roasted beets (peel and chop 5 med beets, drizzle with evoo, s & p. roast at 400 for 30-40 mins - or until the are carmalized and soft. Let cool slightly)