THROWIN' DOWN A GREAT RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN TODAY! FDIC IS COMING UP REAL QUICK AND THAT MEANS THE BIGGEST AND BEST THROWDOWN TO DATE IS ALMOST UPON US.....NOW LET'S EAT!
This week's recipe for stuffed cabbage comes from FF Rob Meyer of Monroe Twp. FD in New Jersey. When Rob sent me the email, it not only had the recipe but a great story to go with it. So let's have Rob tell it in his own words....
"This recipe is a family tradition. Everyone loved my grandfather's stuffed cabbage. With that years ago I took it upon myself to learn how to make it with him. He passed away the day after Christmas this past year. I'm forever grateful for having the ability to continue on a family dish. It never hurts to ask Moms, Dads, Grandmas or Grandpas for family recipes. Spend time with them cooking it. They will be grateful for every moment and you will have a dish that always reminds you of them when you cook it. "
PREKOP'S STUFFED CABBAGE
"This recipe is a family tradition. Everyone loved my grandfather's stuffed cabbage. With that years ago I took it upon myself to learn how to make it with him. He passed away the day after Christmas this past year. I'm forever grateful for having the ability to continue on a family dish. It never hurts to ask Moms, Dads, Grandmas or Grandpas for family recipes. Spend time with them cooking it. They will be grateful for every moment and you will have a dish that always reminds you of them when you cook it."
1 8qt pressure cooker
2 medium sized heads of cabbage
1 lb ground pork
2 lbs ground beef
4 cloves minced garlic
1 small/medium sized onion diced small
1 large can crushed tomatoes
1 can tomato paste
1 small can tomato sauce
3/4 cup uncooked jasmine rice
1 tsp salt
1 tsp black pepper
1 tbsp butter
Boil both heads of cabbage together, or separately if you do not have a large enough pot. After 20 minutes, remove and let cool (outside leaves are dark dark green). Cut out the stalk of the cabbages about 2-3 inches deep to ease the removal of cabbage leaves. There will be plenty of cabbage to use, so do not get dismayed if the outer leaves aren't usable to roll (split, torn, etc)
Cook Jasmine rice according to directions, however remove them about 10 minutes prior to their finish time. They will finish cooking in the cabbage. Instant Rice will not be favorable for this dish. While rice is cooking, melt butter in frying pan and saute onions until slightly translucent. When onions are about done, add garlic and continue for 60-90 seconds. Remove from heat.
In a large mixing bowl add beef, pork, salt, pepper, onions, garlic, cooked rice, and 2/3rd the jar of crushed tomatoes. You may add a few shots of Worcestershire for added flavor, however the flavors of the ingredients are pretty delectable as is.
Something my Grandfather taught me which aided in the rolling of the cabbage, was to reduce the thickness of the stem of the cabbage leaves by taking a sharp knife and trimming down the stem of each of the leaves. It makes the cabbage a little easier to work with. When finished, take a cabbage leaf stem closest to you and place a big spoonful of the meat mixture into it. Roll it from the stem side and tuck in the edges when done. Since no cabbage leaf is the same size it will take a little getting used to how much meat you put in each leaf, but it gets easier as time progresses.
Line bottom of pressure cooker with a little sauce and place cabbage on bottom of cooker. As you layer the cabbages you can add the remaining sauce and crushed tomatoes to the pressure cooker (add a 1/2 small can of water to help produce steam and prevent burning at the bottom of the cooker). Seal pressure cooker and cook on medium heat (enough to see the steam purge from cooker) Do not use high heat settings as the bottom will start to burn the sauce and cake onto the cooker (RIP pressure cooker). After about 20-25 minutes the cabbage rolls will be done. You can opt to remove the cabbage and thicken the remaining liquids in the cooker with tomato paste and top off the rolls with the thickened sauce. We had a hard time thinking of any other sides than rye bread. The dish is a meat, starch, and vegetable all rolled into one. This recipe yields about 20-25 cabbages depending on size.