Sorry folks, we were so busy at the tent today, we didn’t have time to get a picture of the cabbage rolls. Maybe someone else got a picture? Let us know, if so.
I told a bunch of folks I’d post the recipe for the rolls – and I’m going by memory here, so please be creative and approach these directions as guidelines.
1-2 diced onions or 1-2 bunches chopped scallions
1 bunch carrots, diced
1 large or 2 small/medium cabbages
1 bunch Hakurei turnips, including greens (dice the roots, chop the greens)
1 pound Smith Angus ground beef
1 Tbsp Worcestershire
2 tsp garlic
1 tsp salt
1 tsp pepper
1 Tbsp olive oil
1) Place diced onions in skillet with olive oil, on medium-high heat. Push them around the skillet every minute or so, for about 5 minutes.
2) Add 2-3 Tbsp water, diced carrots, and turnip roots. Add spices (garlic, salt, pepper and spice of your choice). Cook for about 3-5 minutes. Add chopped greens, cook for another 1-2 minutes, cover and set aside.
3) Taste to see if the mixture is good. If you want more flavor, add your favorite seasoning mix to the mixture and keep tasting until it’s to your liking.
4) Bring a large pot of water to boil.
5) In the meantime, remove leaves piece by piece from cabbage (it helps to core the cabbage to get the leaves to separate).
6) Take boiling water off the stove. Add leaves. Blanch them for 1-2 minutes. Remove from pot and place on cookie sheet.
7) Brown the meat. Add vegetable mixture.
8) Fill cabbage leaves with 1-2 spoonfuls of stuffing mixture.
9) Roll leaves, seam side down.
10) Place in cooking/roasting pan.
11) Add 1/4-1/2 cup water, cook for 350F for about 15 minutes.