Stuffed Cabbage

This past Sunday, after seeing the gorgeous cabbage already at the market readying for St. Patrick's Day, I decided to make Stuffed Cabbage. This is a departure from this Irish girl's usual Italian sauce Sundays... And it was a yummy one!
<3 Lishie
PS- no worries, I will be bringing my Irish for St. Patrick's Day too! 

Stuffed Cabbage (or Galumpkis)
adapted from All Recipes.com via Pinterest

1 c cooked white rice 8 cabbage leaves 1 pound ground beef 1/2 small onion, chopped 1 egg, beaten s & p 1 tsp garlic powder fresh parsley 1, 29 oz. can tomato sauce

	Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves & cook for 2 to 4 minutes or until softened; drain.
	In a medium mixing bowl, combine the ground beef, 1 c cooked rice, onion, egg, s & p, garlic powder & parsley, along with 1/2 c of tomato sauce. Mix thoroughly.
	Divide the beef mixture evenly among the cabbage leaves. Tuck them under & secure them.
	In a large skillet over medium heat, place the cabbage rolls, tuck down, & pour the remaining tomato sauce them. Add 1/2 c water. Cover & bring to a boil. Reduce heat to low & simmer for about 40 minutes, stirring and basting with the liquid often.

Stuffed Cabbage Meatloaf

I still had cabbage leftover from St. Patrick’s Day & had been hankering for stuffed cabbage. I just did.not.have.the.time to roll a whole bunch of little loafed-leaves… The word “loaf” resonated in my brain… Hmmmm how can I mimic the recipe while doing one large meatloaf? And this came about. It’s yummy & quicker than the traditional stuffed cabbage with the same charm. And if you ask a selection of Polish & Eastern European cooks how they make theirs… you will get so many different versions! The beauty of old traditions. I like to think of this as sort of my Italian-wife version…

<3 Lishie

Stuffed Cabbage Meatloaf

• 6 large, green cabbage leaves
• 1 lb ground beef
• 1 c bread crumbs
• 1 large beaten egg
• 2 c marinara or tomato sauce
• 1/2 c finely chopped onion
• 2 tsp minced garlic
• 1/2 tsp oregano
• s & p
• 2 TBSp olive oil
• 1 c water +more.

Place cabbage leaves in a pot of boiling water, cover, reduce heat to a simmer and cook 4-5 minutes or until the leaves are soft. Drain & cool.

In a large bowl, combine ground beef, bread crumbs, egg, 1/2 c sauce, onion, garlic, oregano & s & p. Create a free formed “loaf” mound.  Wrap the mound in the cabbage leaves.

In an oven-proof skillet, heat the olive oil on medium. Add the rest of the tomato sauce. Stir… Place the cabbage-wrapped mound in the center of the skillet. Allow to simmer, then lower the heat… Add water slowly, as needed, as the liquid thickens for 20 minutes.

Meanwhile, preheat the oven. After the meatloaf has steamed for 20 minutes, spray the top with cooking spray & place the skillet in the oven for another 30 minutes or until done. Serve sliced, topped with the sauce.

Roasted Cabbage with Lemon

It is the season to really buy & utilize cabbage. Why? typically around St. Patrick's cabbage goes on sale & for this bowling ball-heavy veg, it's a sale you shouldn't pass up! I stocked up (at $.29 a lb!? Of course!). I saw the idea for roasted cabbage quarters on a Catholic web-site I was perusing & figured it must taste good. Practically all winter veg tastes great roasted. I decided to use a flavor combination that we love (lemon/olive oil) & I know tastes delicious on those tiny cabbage-like Brussels sprouts... And gave it a go. My favorite parts of the quarters are where the dressing carmelized (i. e. the blackened bits) & where, near where the core is, the cabbage softened. Yum. This made for a nice once in a while side.

<3 Lishie

Roasted Cabbage with Lemon

• 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
• 1/2 teaspoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 lemon, cut into wedges

Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Corned Beef Hash Omelette

Need more leftover inspiration?! I have it!!!

It is said, the most basic dish to cook is the omelette, to really know how to cook. But it is so easy, it only takes a tiny bit of patience & the basic omelette is so versatile! Add anything to it & you have a full meal!

I took leftover corned beef, potatoes & cabbage & put it to good use... breakfast!

<3 Lishie

Corned Beef Hash Omelette

• 1 pat of butter 
• 2 eggs per person (or egg white equivalent)
• 1 tsp of milk (per each 2 eggs)
• 1 c Corned Beef Hash

Whisk your eggs and milk. Season with salt. In a non-stick skillet, melt butter over low heat. Pour in egg mixture. As the omelet cooks, tilt the pan & gently "pull" in the edges in toward the center with a spatula. Shake pan gently to distribute the uncooked portion.


Once the omelette looks nearly cooked, add the corned beef hash into the center & fold the egg over the mixture to form a half moon. 
*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Corned Beef Hash

Ohhh all of that leftover corned beef, potatoes, cabbage... What to do?! Plenty!!! Fresh corned beef hash is delicious & versatile. Have it for breakfast, brunch, lunch or dinner. It's so good. 


Enjoy!
<3 Lishie

Corned Beef Hash

• 1-2 TbSp oil (I use canola)
• 1 medium onion, finely chopped
• 2-3 c finely chopped, cooked corned beef
• 2-3 c chopped cooked potatoes, preferably Yukon gold
• any leftover cabbage, chopped
• fresh parsley, chopped
• pepper, to taste

On medium, heat oil in a skillet . Add the onion & cook until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high & using a spatula or back of a wooden spoon,  press down on the mixture. Do not stir! Allow the skillet to sizzle, "hash" to brown. Peak under- if browned, fold-flip over sections in the pan to brown the other side. Press down again. Continue to cook in this manner until the potatoes & corned beef are nicely browned.Remove from heat & sprinkle with the chopped parsley. Add pepper, to taste.



*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Corned Beef, Cabbage & Potatoes

Happy St. Patrick's Day! I am Irish but we do not go all out for the holiday. We do however, celebrate with food, family & our town's parade. I love me some bag-pipes! My hubby is Italian so we have the best of both worlds. Funny though, corned beef is more of an American phenom adapted from the Jewish immigrants & that makes me happy too!


Whatever your background, corned beef is delish & easy! Give it a try with this no fail recipe. And watch out for the little leprachauns. More importantly, keep a lookout for their gold! And if you are like me, the rainbow IS the gold ;) 
Enjoy!
<3 Lishie

Corned Beef, Cabbage & Potatoes

• corned beef, in brine
• 4 quarts water for beef brisket 
• 2, 12-oz bottles Guinness beer
• 1 cabbage, cut into 6 wedges with root attached
• 9 medium potatoes, halved 
• 3 small onions

Remove beef from brine. Rinse under cold water to remove any spices that may have stuck to it. Place into a large pot & add enough fresh water to cover the beef. Add in the in the Stout (Guinness). Bring to a low boil & then place it on a gentle simmer, place the lid on it &  cook for 5 hours. The last hour of cooking, add the cabbage, potatoes, & onions. Re-lid it &  let simmer until the vegetables are tender.


Serve with rye bread & golden mustard. YUM!


*For the slowcooker, add the beef with the liquids & the lid (of course) on low for 5 hours. Add in the veg at the last hour as well. 

Happy St. Patrick's Day! Crock-Pot Brisket & Cabbage, Potatoes & Carrots

It's March 17th- St. Patrick's Day! Our town has it's parade on Sunday & we'll be eating corned beef with my mother-in-law. Tonight I made a brisket with the fixin's adding carrots for the little one. This is a very Irish-American meal but it is oh so yummy. 

Crock-Pot Brisket with Cabbage, Potatoes & Carrots

• 4 Carrots, Cleaned & cut in thirds
• 5 Potatoes, skinned & halved
• 1 large Onion, skinned & quartered
• 2 & 1/2-3 lb. Brisket 
• 3 TBSp Pickling Spices
• S & P
• 2 Cups Chicken Stock 
• 1/2 half Cabbage, cleaned & shredded

Line the bottom of the slow cooker with the carrots as if they were a roasting rack.  Place the potatoes & onion pieces around the carrots. Place the brisket on top of the carrots. Add in the pickling spices. Pour the chicken stock over the brisket. Add in enough water to cover the meat. Place the shredded cabbage over & around the brisket. Cook on Low 8 Hours. 

Happy St. Patrick's Day!!!

*Lishie tips- make a corned beef hash from the leftovers . Or  a cottage pie: Cut up the leftover brisket, cabbage &  carrots into little pieces & mix together. Add a little worcester sauce. Place this mixture into a small casserole dish. Take any extra potatoes & mash them & place them on top of the meat mix. Sprinkle with some shredded cheddar cheese. Place under the broiler till the cheese melts & it's golden brown on top.