Big Nanas Stuffed Cabbage Recipes

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

NANA'S STUFFED CABBAGE

Steps:

• Boil cabbage in water about 15 to 20 minutes. Drain and cool.
• In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
• In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
• Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
• Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
• Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.

JUST LIKE BIG NANA'S PUMPKIN CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
• Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
• Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.

BIG NANA'S STUFFED CABBAGE

Steps:

• 1. Core the cabbage. Drop it whole into the boiling water.Boil for 10 minutes. Put it in cold water. Peel off about 12 leaves. Use the rest of the cabbage for something else. 2. Combine all ingredients for meat mixture. Set aside 3.Combine all ingredients for sauce mixture in pot. Bring to a boil. Reduce to a simmer. 4. Place 3-4 Tablespoons meat mixture onto a cabbage leaf. Roll up tightly, folding like an envelope or a burrito. Do the same with all the remaining leaves. Make meatballs with the remaining meat mixture. Place cabbage rolls and meatballs on the bottom of a heavy pot. Cover with sauce. Simmer 45 min to 1 hour.