This was a new meal for us.  Typically I make stuffed peppers.  So, why did I used cabbage?  Well, this was twofold.  One, Dwayne and I have been wanting to try stuffed cabbage for quite some time.  Two, mom brought a fresh-from-the-[neighbor's]-garden red cabbage while here for Megan’s graduation earlier this month.  Of course, this was placed in the vegetable crisper and almost missed.  Forgive my lack of exact measurements, but I tend to add by sight for things I am comfortable cooking.

Ingredients:

1 cup rice (dry measure)
2 lbs. ground beef (ground turkey should work fine as well)
1 medium cabbage (red or green)
1 can tomato soup
1 can tomato sauce
1 1/2 cups water
1 t black pepper
1 t oregano
1 t basil
1 t parsley
1 T onion flakes (or 1/2 medium onion diced)
1 T garlic powder (or fresh garlic)
** note – I add spices to taste and may add more or less than specified above

Step 1: Cook 1 cup rice, let cool.

Step 2: Boil water (I used a dutch oven, just make sure you can fit the cabbage leaves in comfortably).  Wash and carefully peel cabbage leaves.  Place in boiling water for about 5 – 10 minutes, depending on how soft you want them. Drain and set aside.

Step 3: In medium-size bowl add tomato sauce, tomato soup, and 1 1/2 cups water.  Mix together and set aside.

Step 4: In large bowl add ground beef, rice, black pepper, oregano, basil, parsley, onion, garlic, and about 2 T tomato sauce/soup mixture. Mix until thoroughly blended.

Step 5: Carefully add mixture to cabbage leaves. Wrap leaf to close and place in large baking pan. Repeat until all are stuffed. Pour tomato mixture over top. Place in 350º oven and cook for 1 hour.

This made 7 stuffed cabbages.  I used 1 leaf per stuffed cabbage, but Dwayne asked that next time I double wrap.  He wants more cabbage!  My recipe made 7 fully stuffed cabbages.  If you do not care for cabbage, then try bell peppers.  I tend to cut my bell peppers in half, but most recipes call for cutting off the tops only.  The stuffing is the same for both.  Let me know if you try this recipe.  Did you make any adjustments?  Did you use ground turkey instead?  I would love to know how it turned out.

Stuffed Cabbage is a post from: AnneOnLife where life happens quite regularly. If you liked that, you'll love me on and .
© AnneOnLife 2008-2010

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Okay, so I realized people search for an actual recipe and come up with me blathering about how I found mine, but no actual recipe.  So, I thought I would share the one I found and the one I use in a pinch.

PIZZA BREAD (DOUGH)

quick version pizza dough

Ingredients:

• 1/4 c warm water
• 1 packet active dry yeast
• 1 t sugar
• 1 c warm water
• 2 T olive oil
• 1 egg, beaten
• 1 t salt
• 1 T sugar
• 4 c unbleached all-purpose flour

Estimated prep. time: 1 hr 30 min

In a small warmed bowl put 1/4 cup warm water (heat water in a glass measuring cup in microwave oven on high for 15 seconds).  Then add 1 Tablespoon yeast (dry baker’s yeast – one packet), 1/2 teaspoon sugar and stir.  Cover with a paper towel and set aside to froth.

In a large warmed bowl put 1 cup warm water (heat water in a glass measuring cup in microwave oven on high for 120 seconds).  Then add 2 Tablespoons olive oil, 1 beaten egg, 1 teaspoon salt, 1 Tablespoon sugar, and mix.  Add the yeast (make sure it is frothy or the dough will not rise) and mix.  Gradually add 4 cups of unbleached all-purpose flour (a little at time).

Put flour on a large bread board and turn the dough out onto the board.  Knead for about 10 minutes.  Hint: I use my KitchenAid mixer with the kneading attachment.  You can also try using a food processor.

Place the ball of dough in a large warmed and greased bowl (use olive oil).  Turn the dough to lightly coat with the oil.  Cover the bowl with plastic wrap and a cloth towel.  Let rise (double in size) in a warm (80º F to 85º F), draft free place for about an hour.  Hint: Place inside an oven (not heated) with a large pan of hot water under the rack on which the bowl is sitting.

To test dough for double in size lightly and quickly poke 2 fingers into the dough.  If the dents remain, it is doubled in size.  If the dents fill up rapidly, then let rise a little longer.  Hint: If the dough is hitting the plastic wrap it is probably doubled in size.

When dough is double in size, push your fist into the center of the dough. Punch down dough.  Pull edges of dough into the center to remove large air bubbles.  Turn the dough out of the bowl and onto the bread board.  Shape into 1 – 2 ball(s).  Cover with an inverted bowl and let stand 10 minutes.  This relaxes the dough which makes it easier to roll and shape.

Roll out the dough on a floured surface.  Shape to fit pizza pan.  Place on greased pizza pan.  Let rise for 10 minutes.  Add sauce, cheese, and toppings.  Sprinkle on a little basil (or Italian mix herbs).  Lightly spray with olive oil.

Place on next to bottom rack in a cold oven, turn to 500º F and bake 17 – 20 minutes.  If you put another pie in after you take one out, the next pie will require less baking time (about 10 minutes).

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PIZZA BREAD (DOUGH) quick version

Ingredients:

• 1 package active dry yeast
• 1 c warm water (105º F to 115º F)
• 2 1/2 c all-purpose flour
• 2 T olive or vegetable oil
• 1 t sugar
• 1 teaspoon salt

Estimate prep. time: 10 minutes.

Dissolve yeast in warm water in medium bowl.  Stir in remaining ingredients.  Beat vigorously 20 strokes.  Let rest 5 minutes.  Heat oven to 425º F.  Bake on pizza at a time 15 to 20 minutes. Makes 2 pizzas.

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I would love to give credit for the first recipe, but my mom typed it up for me many years ago and she does not remember where it originated.

The quick version recipe is from: (1991). Betty Crocker’s Cookbook 7th Edition. New York, NY: Prentice Hall General Reference.  Or you could go to BettyCrocker.com.

My Pizza Dough Recipe(s) is a post from: AnneOnLife where life happens quite regularly. If you liked that, you'll love me on and .
© AnneOnLife 2008-2010

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