Thursday Recipe - Cabbage Rolls

Every once in a while, I get a hankering for some good old-fashioned down-home cooking. I have no idea where cabbage rolls originated, although I suspect they are at least partially German. They're a cross between meatloaf, lasagna, and I'm not sure what. I do know they are delicious.

Cabbage Rolls

1 lb. ground beef or turkey
2 c. chopped kale, spinach, or other dark leafy green
1 c. oatmeal
2 eggs
1/2 c. minced onion
1 t. dried basil
1 t. garlic powder
1 t. dried oregano
1/2 c. mayonnaise
12 large cabbage leaves, I prefer Napa cabbage
1 20 oz. can spaghetti sauce

Mix meat, kale, oatmeal, eggs, onion, spices, and mayonnaise in a large bowl. Squish it around until it's well combined. Set it aside.

Fill a large pot half full of hot water. Bring to a boil, then turn off heat. Dip cabbage in the hot water 2 or 3 leaves at a time, just long enough to wilt them, 15-20 seconds. Remove from the water and drain.

Heat oven to 400° F. Lightly grease a 9x13 baking dish. Scoop about 1/3 c. meat filling onto a cabbage leaf. Wrap and roll it, kind of like an egg roll, tucking the sides in and making sure the meat mixture is completely inside. Place it seam side down in the baking dish. Repeat with the other leaves and the rest of the meat mixture. Pour the spaghetti sauce over the filled cabbage leaves. Bake uncovered for about 1 hour, until meat is done.

Serve with garlic bread and a fruit salad for a complete meal.

Thursday Recipe - Cheeseburger Macaroni

My son made this the other night. It was devoured in nothing flat. Delicious and simple. Feel free to add whatever hamburger toppings you want over the top. The whole idea is a cheeseburger but made from mac'n'cheese and meat filling instead of a bun and a patty.

Cheeseburger Macaroni

3 boxes macaroni and cheese mix, made as per directions OR 8 c. homemade mac'n'cheese
1 lb. hamburger
1 medium onion, chopped
1 14.5 oz can diced tomatoes (we used basil, garlic & oregano flavor)
1/4 c. ketchup
1 t. prepared mustard

Make mac'n'cheese as directed. Set aside where it will stay warm.

Saute onions in large frying pan just until softened. Add hamburger. Cook until meat is completely done and crumbled. Add tomatoes, ketchup, and mustard. Turn heat to low. Simmer for 10-15 minutes until everything is hot and blended.

To serve: Scoop a serving of mac'n'cheese onto a plate. Add a large spoonful or two of meat mixture on top. Add whatever hamburger toppings you want - shredded lettuce, sliced tomatoes, pickles, onions, etc.

Homemade Chili

As another cold spring storm rolls in, tonight's dinner fits the bill of hot and filling and easy - chili, made fresh. Since I'm allergic to cilantro and can't stand most canned chili, here's my take on it. Though it does take some time to simmer, it's fast to throw together, even using dried beans. The house smells so good as it cooks. After the beans are soft, you can throw the rest into a crockpot to cook if you like, it takes about 6 hours on low or 4 on high. Make it hotter by adding more cayenne powder or chopped jalapenos.

Chili

2 c. dried beans, any variety (pinto, black, kidney, navy, etc.)
5 c. warm water
1 lb. hamburger
1 onion, chopped
1 4 oz. can chopped green chilies
1 quart canned tomatoes or 2 18 oz cans diced tomatoes
1 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. dried oregano
2 t. salt
1/2 t. ground black pepper
OPTIONAL:
1 t. cinnamon
1 t. cayenne powder

Put beans in a pot and cover with water. Bring to a boil. Turn off heat. Cover, and let sit for one hour. Drain beans. Add 5 c. water. Cover and simmer for 1 1/2 hours until beans are soft. Add water if needed as they cook. They should always just be covered.

Brown hamburger, drain grease. Add browned burger, onion, tomatoes, green chilies, and spices to beans. Cover and cook for 3 - 4 hours, stirring occasionally. Salt to taste and serve with corn chips, sour cream, green onions, cheddar cheese, salsa, etc.