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A full day of cooking!

post #1 of 6
1/6/09 at 9:10am
Thread Starter 
I have every Monday off from work:) So, yesterday I spent most of it in the kitchen...today, I'm exhausted!

I made a platter of stuffed cabbage rolls for my husband - he LOVES them! I added some diced mushrooms and fresh thyme to it this time, and it smelled great. I also made 2 large pizzas. I've been making my own pizza dough. It's a little labor intensive, but when you have the time, it's very rewarding. The kids loved it! I made a simple one with pepperoni, and the other I added artichoke hearts, linguica, bell peppers and olives. Oh great...now, I'm getting hungry:rolleyes:
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post #2 of 6
1/6/09 at 10:29am
I get really cranky if I can't spend time in the kitchen! :p And yeah, even though it can be tiring to spend all day on your feet prepping and cooking, it is sooooo gratifying -- especially when the people you're cooking for are happy with your work. :D

Can you tell us more about your version of stuffed cabbage? :lips:
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post #3 of 6
1/6/09 at 10:52am
Thread Starter 
You're so right about it being gratifying to make others ooh and aah over what you've prepared for them. Thank God I have a husband who loves everything I cook for him (even in our early newlywed days, he still managed to eat all my "creations"...bless his heart). I know some spouses can be quite picky, and of course that would be very discouraging.

For my cabbage rolls, I boil the head of cabbage and pull off about 16 leaves. I combine raw hamburger with cooked rice, a beaten egg, whatever spices and seasonings I think will work (I think I mentioned in my original post that I added chopped mushrooms yesterday), and diced onion. Mix it well. Roll the mixture up in cabbage leaves and lay them in a long baking pan. I use prepared pasta sauce and spoon some in the pan before I put the cabbage rolls in, then I also pour some across the rolls once they're in the pan. Sprinkle either a little grated parmesan or mozzarella across the top and bake at 350 for about an hour, or until meat is completely cooked. They come out great!:chef:
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post #4 of 6
1/6/09 at 12:54pm
Sounds good I love stuffed cabbage. If you want to save time. Purchase cabbage 3 or 4 days before take out core wrap in plastic and freeze. Take out day before you are going to make your dish and peel now limp leaves off head.
When you freeze it you break down the cells of the cabbage and it freeze cooks. You save entire precook boiling process.
Oh yes I still remove the large white vein of the leaf. Also try putting some canned saurkraut under the cabbage when you are cooking gives it great flavor.:chef:
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post #5 of 6
1/6/09 at 1:09pm
Thread Starter 
WOW, I never even considered putting cabbage in the freezer. Thank you so much for the tip. That will definitely cut down on the prep time. And thanks for the saurkraut idea - my husband LOVES saurkraut!:)
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post #6 of 6
1/6/09 at 4:37pm
yum....loads of garlic too....I like a mix of pork and beef/rice/thyme/oregano/onions/garlic.....saurkraut and coarse tomatoes...
dangit, hard to make a half dozen at a time.....
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