So this wasn't my favorite. I haven't ever made stuffed cabbage before and I didn't like my combo of sausage and veggies as the stuffing or the sauce I made up for the topping. It was tomato based and just kinda gross with the cabbage. Lesson learned though. I'm posting pics of the finished product, but not a recipe. Ya'll don't want to eat it, I promise. haha. I also want to give you the directions on how to prep the cabbage to be stuffed because I really do think that there is potential in it being really tasty. I now just have to go n a mission to find out what the "stuffed" part of the dish should be. Any recommendations or suggestions?
Prepping Cabbage:
1 Small head of cabbage made for 18-20 stuffed leafs (8-10 servings) varying in size as you get closer to the middle of the cabbage.
You'll need to have one pot of water boiling (with a little salt) on the stove with enough water for the leaves of the cabbage to be fully submerged.
You'll also need to have one large bowl of ice water near by so plunge the cooked cabbage into. This is called "shocking" and will retain the bright color of the cabbage leaf, keep it from becoming bitter, mushy, and smelling bad.
Once those things are in place, prep the cabbage. Cut off the bottom where the stem is and start taking off one leaf at a time. The leafs will probably tear a little, but that's okay, once they are cooked they will become pliable and it won't be a problem to fold the tears up.
Once you have your leaves ready, start by putting one in the boiling water. This will only take about 30 seconds. You'll see the cabbage become transparent in color, brighter green, and start to be able to bend on itself without tearing. Once you see it hit those three marks, you want to take the leaf out of the water with a pair of tongues and place the leaf in the ice water bath. Go ahead and repeat the process with all of the leaves of cabbage. Don't over crowd the boiling water (the cabbage can cook unevenly and you can get the bitter over cooked stuff with the perfectly cooked or under cooked leaves), but you can do multiple leaves at once, just be close enough to move the leaves around in the boiling water with a pair of tongues so you even out the heat distribution. You can however overcrowd the ice water bath all you want. Just if you notice it's not cold anymore, add more ice. Once all the cabbage leaves are cooked, drain them either in a colander and they are ready to be used.
Grilled Turkey and Cheese Club with Dill Potato Salad:
Ingredients per Sandwich:
2 slices of Bread
2 slices of Turkey (I like Oscar Mayer "Deli Fresh" Roasted Turkey)
2 slices of Bacon
2 tbs finely shredded Colby Jack Cheese (I find it melts better when it is shredded)
2-3 slices Tomato
1-2 leafs Romain Lettuce
1-2 tsp Butter
I know it's a simple recipe and you might not have needed the step by step for grilling a sandwich, but I thought, hey, why not. This is the same way I also grilled the "Turkey Reuben" (heating up the meats and toppings.)
Dill Potato Salad:
4 -6 medium cooked Red Potatoes, medium dice (throw them into a pot of boiling/salted water for 8-10 minutes after they are diced and it should give you a good potato salad potato. When in doubt, keep tasting and checking the texture of the potato as they are cooking. You don't want the raw flavor, crunchiness, or being to overcooked and falling apart)
1/2 medium Onion, finely diced
1/2 cup Mayo (again, ewe Miracle Whip or "salad dressing")
1-1 1/2 tbs dry Dill
1-2 tsp Kosher Salt (to taste) I recommend adding it after you have tasted it after adding the dill and mayo though
1/2-1 tsp Pepper (to taste)
Mix all of the ingredients together while the potatoes are still hot/warm, (this allows the mayo to spread and be soaked up, the flavor of the onion and dill to spread out pretty evenly.) Taste it at this point and decide if you want to add salt. Now you are ready to enjoy. It's awesome warm or awesome if you have time to let it cool down.
Red Beans and Rice with Sausage:
Recipe:
Coming soon! :)
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