Cabbage Rolls

Ultimate comfort food - too bad my husband won't eat them!  He is not a cabbage fan although I don't really taste it my Mom always made these in the fall and winter for special occasions.  I always have a large pot to make if I am going to see the boys; it doesn't matter how many I make it never seems to be enough ha ha....  This large roaster turns into these portion sizes for the the freezer which they can warm up.

Cabbage Preparation:
Wash a large green cabbage and core as much as possible with a sharp knife.  Put cabbage and water to almost cover and heat to boiling on stove.  As the leaves fall away, help them with tongs let them cook till tender to a fork and remove from water and place on a large platter.  Continue to remove most of the leaves and become tender and remove to platter.  Set aside.

Filling: 
In saucepan boil 1/2 cup of long grain rice and 1 and 1/4 cup of chicken bouillon stock till rice is tender, about 20 minutes with the lid on medium - stir often.  Cool.
In a large bowl mix with your clean hands the meat and spices.  Then add the above rice and mix again till blended.
1 lb ground pork
1 lb lean ground beef
1/2 tsp dried thyme
1 tsp dried dill
3/4 tsp salt
3/4 tsp pepper



Sauce:
In a large pot combine oil and onions till they are tender on medium heat.   Then add tomatoes and brown sugar and spices.   Simmer for 20 minutes.
1 tbsp olive oil
1 large size sweet onion minced
2 28oz cans of crushed tomatoes
3 tbsp brown sugar
1/4 tsp pepper
1/4 tsp salt
1/4 tsp caraway seed


Large roasting pan - pour half the sauce on the bottom of the pan.  As you make the cabbage rolls, lay them into the pan until covered.   Then start another layer on top, when finished cover with the rest of the sauce.


On a cutting board lay 1 cabbage leaf and cut down center - this will give you two pieces to fill.  I use a small handful of the meat - about the size of two small meatballs at one end of the leaf and then roll up. Place in roasting pan that has sauce on bottom.   Continue till all meat filling is used.


Bake covered in 350F oven for 2 hours - serve hot if using for a family feast.   If you want you can also make these into the small portions by using sauce on bottom, fill with rolls and sauce on top.   Makes a great "care" package to those who love them.  :)  I know you guys want more next time I come for a visit.  Love mom

Coleslaw

I really like my mom's coleslaw.  For the longest time I always wondered what she put in it to make it taste so much better.  I knew she made her own mayo and the cabbage and carrots were from the garden but there was something else.......  "grated apple".   It gives it a nice tart kick and the horseradish gives it a bit of heat.  Mom actually grows her horseradish which looks like a large tap root and she grates it with a bit of vinegar and oil, it will give your sinuses quite a hit!  Tip for serving is to make the salad and just before serving grate the apple to prevent it from becoming brown.  

Grate coleslaw to half size of bowl you desire - I only grate half and cut the rest into thin slices. 
Grate 1 carrot, sometimes I also add green pepper and radish.
Grate 1/2 granny smith apple - you need a tart apple.  
1 tbsp horseradish
1 tsp mustard
1 tsp celery seed
1/2 tsp pepper
1 heaping tbsp of Hellman's Mayo - light