Grandma Sharp's Cabbage Rolls

Happy 2012 everyone!  Sorry for the long absence, one of my New Year's resolutions is to get back to blogging at least once a week, so please feel free to yell at me if I don't.  Anyway, my parents decided to come down to celebrate New Years with Greg and I so my mom agreed to help me throw together a pot of my Grandma's famous cabbage rolls to eat on New Years Day (I think the cabbage was supposed to be good luck for the new year?).  These puppies are the ultimate in comfort food, maybe not the prettiest or healthiest way to start the new year, but certainly the tastiest.  They are super easy to make and they freeze well if you would like to save part of them for another day.  The hardest part is getting the cabbage boiled and separating the leaves, but once you get past that it's smooth sailing.

Be sure to make your rolls in advance since they taste even better the second day.  Per my mom's orders, you must also serve them with mashed potatoes and pumpernickel bread for soaking up the juices!

Grandma Sharp's Cabbage Rolls

- 1 or 2 heads of cabbage (I used one large)
- 2 lbs ground beef
- 1 lb ground pork
- 1 cup minute rice
- chopped onion, to taste (I think I used one medium sized)
- salt and pepper, to taste
- minced garlic (we did not use it in this batch but it adds a nice touch of flavor)
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce

Core cabbage and bring to boil in a pot of salted water.  Reduce to simmer and cook cabbage until tender, 30 min-1 hour.  In the meantime, in a large bowl, combine ground beef, pork, rice, chopped onion, salt and pepper, and garlic, if using.  Cool cabbage (or don't, but I warned you!), then gently separate leaves, trying to keep them whole.  

Place a leaf on cutting board with stem side toward you.  

 

Place about 1/2 cup of meat filling (loosely packed, do not pack tightly unless you enjoy rock hard, tough meatballs) on top of the leaf, fold sides in, and roll it up.  

Place the cabbage rolls in a large stock pot or dutch oven side by side, seam side down, creating layers as you go.  

 

The first lone roll.  Don't worry little roll, your friends are coming!

 

Pour diced tomatoes and tomato sauce over the cabbage rolls.  

 

Cover, cook on medium for 2 hours.  If boiling too hard, turn down to lower temp.  They are always best the 2nd day!  Serve with mashed potatoes and pumpernickel bread.  

 

Delicious! 

Simple BBQ Ribs

Anyone else getting excited for the long holiday weekend coming up?  We've had quite a few hot days here in St. Louis this spring but I always think Memorial Day marks the official kick-off to summer.  Greg and I will be traveling over the weekend so I decided to cook up a Memorial Day feast last weekend for us to enjoy at home.  I've made these ribs a few times and they always turn out great. 

These ribs start out with a deliciously spicy rub and cook for 3 hours until they are fall-off-the-bone tender.  Then they are smothered in a sweet and tangy BBQ sauce.  And best of all, they are super easy to make, even for someone like me who is afraid of cooking meat!  If you are looking for a recipe that won't keep you in the kitchen when you should be out soaking in the sun and the company of your wonderful friends and family this holiday weekend, try ribs.  Your guests will rave about them and you will keep your sanity, the best of both worlds!   

Simple BBQ Ribs

from Emeril

Ingredients:
2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows (Note: I halved the recipe and still had a ton leftover)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce (I used Sweet Baby Ray's Sweet 'n Spicy)
Rustic Rub: 
8 tablespoons paprika
3 tablespoons cayenne (decrease if you don't want it to be as spicy)
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

 

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides.

  

I have a "thing" against posting pictures of raw meat to this blog so just envision a slab of ribs covered in a medley of spices tucked inside this foil.

Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.Remove the ribs from the oven and peel back the foil so that the ribs are exposed.

 

Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

 

 Served with an ice, cold Schlafly brew!

  

Finger lickin' good!

Be back the tomorrow with my recipe for twice baked potatoes!

I've noticed people get very excited about their rib recipes.  What are your favorite techniques for the ultimate rib experience?  Please share your secrets for success in the comments, I'd love to give them a try!