It’s been a rainy few days in the Midwest so I decided a hearty meal sounded best last night after several days away from home. I crave adventure, traveling, and spontaneity, but there is something indescribable about the first meal back in your own home: cozy, content, comfortable.
LAMB STUFFED CABBAGE ROLLS
Cabbage Roll Ingredients:
1 large head green cabbage
2# ground lamb (or beef or turkey, whatever!)
1 red onion
2 garlic cloves
1/2 cup long grain white rice
salt & pepper, to taste
Tomato Sauce Ingredients:
2 tbsp. butter
1 can crushed tomatoes
1/2 small onion, finely chopped
2 garlic cloves, minced (I love a lot of garlic)
red pepper flakes
Prepare your tomato sauce. I don’t usually follow a sauce recipe, but instead just do a lot of stirring and adding (and sipping wine.) In a sauce pan, add crushed tomatoes, basil, oregano, parsley, and red pepper flakes. Let simmer. In another sauce pan, melt 2 Tbsp butter. Add finely chopped onion and then garlic. Add sauce to the onion and garlic, bring to a boil, and simmer for 5 minutes.
Peel the cabbage leaves and blanch in boiling hot water for 2 minutes. The leaves will become soft and greener. Immediately place in cold water, then pat dry and set aside.