|I hope this looks as good as it tasted.|
...and buttered homemade German Noodles and a green salad.
Anonymous asked for my stuffed cabbage recipe. Here it is, in its rough form:
1 large cabbage
1 large onion, chopped
4 Tbsp butter
1 lb ground beef
2 tsp sweet paprika
1 dash cinnamon (use a light hand)
1 large pinch cumin
2 cups cooked rice
¼ chopped parsley (if using dry, 1 Tbps)
freshly ground pepper and nutmeg
1 15oz can tomato sauce or crushed tomatoes
1 tsp sweet paprika
2 Tbsp vinegar
Put a big pot of water on to boil, and preheat the oven to 350F/180C.
Most stuffed cabbage recipes advise you to cut the core out with a sharp knife, but I don't like that, because it ruins the rest of the head of cabbage for storage. Since you're only going to use the outer eight leaves, it's better to carefully cut each leaf off at the core one by one as you carefully peel the leaf off the head (be sure to discard any ugly outside leaves). You want to try to get the largest and least folded of the leaves, and you want them to come off in one piece, no tears. It isn't the end of the world if they do tear, but it will be a lot harder to stuff them neatly. And a large cabbage is an advantage with this recipe.
Once the water is boiling, put two or three leaves in and simmer them a few minutes until they are well wilted and soft. Remove them from the hot water with tongs, drip them as dry as possible, and set them aside on a large cutting board. Do all eight leaves in this manner. Once the leaves are cool enough to handle, careful cut out the rib of each with a sharp paring knife, but take no more rib than halfway up the leaf or it will be hard to wrap the stuffing. Set the prepared cabbage leaves aside.
Butter the inside of a shallow casserole generously with one tablespoon of butter. Set aside.
Saute the onion in the remaining three tablespoons of butter with a pinch of salt in a saucepan. Remove three quarters of the cooked onions to a large bowl.
Add the rest of the ingredients to the bowl and mix as you would for meatballs. It helps the texture some if you mix the meat filling with your hand like a stiff claw, in circular motions, which will keep it tender. Split the stuffing into eight equal portions in the bowl, and then fill each of the leaves. Start by placing the filling in the middle of the leaf, wrap the two lower cut ends over the stuffing, then the sides, and then roll it up. Place the cabbage roll in the buttered casserole and proceed with the next leaf. Finish filling all eight leaves and arrange them in the casserole as you complete them.
Empty a 15oz can of tomato sauce or crushed tomatoes into the saucepan with the remaining onions. (By all means, if you have a pint of home grown, use that.) Add the paprika and vinegar and bring to a boil.
Pour the sauce over the cabbage rolls, cover loosely with a length of aluminum foil, and bake at 350F/180C for 50 minutes.
Buttered German Noodles
1 cup flour
1 large egg
½ tsp salt
1 tbsp milk or half and half or cream
Mix the ingredients together and knead into a ball. Place dough under a small bowl and let it rest for 20 minutes.
Cut the rested dough in half, flour each piece, and work through a pasta machine to the second to the last setting. Alternately, roll it out until it's about the thickness of a dime.
With sharp knife or pizza wheel, cut each length of pasta on the diagonal in ¾" widths.
Boil in salted water until done, about 5 minutes. Check the noodles for doneness by removing one, cutting a piece off and testing it.
Drain the pasta. Add 2-3 tablespoons of butter to the hot pan and pour the drained noodles over the butter. Toss and serve.