Happy New Years!

Hello 2012!  I hope this year turns out to be more spectacular than the last.  Today I tried out a new recipe I found at http://todaysnest.typepad.com/todays-nest/2011/12/holiday-edition-lola-cooks-cabbage-rolls.html that I have been wanting to try for awhile.  CABBAGE ROLLS!  The recipe is pretty time intensive so it is something you probably want to make if you have an afternoon off or on the weekend.  The link above gives excellent directions so please go there for the full recipe.  Please note, the peeling of the cabbage leaves can be quite frustrating...so go in prepared :).  I bought two full heads of cabbage for this recipe so I could get the leaves that I needed, next time I might even do three.

The ingredients:

The rolls:

• 12-15 cabbage leaves
• 1 lb of ground beef
• ½ cup diced onion
• 2 cups diced tomatoes
• ½ cup water
• ¾ cup uncooked rice
• ½ teaspoon crushed dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ cup grated parmesan cheese

The sauce:

• 2 28oz cans of crushed tomatoes
• 2 teaspoons sugar
• 1 ½  teaspoon crushed dried thyme
• 1 ½  teaspoon red pepper flakes
• 1 teaspoon salt

Directions:

1. In a large skillet, brown ground beef with onion over medium heat.  Drain off any fat.
2. Add tomatoes water, rice, thyme, pepper, and salt.  Bring to a boil.
3. Reduce heat to a simmer, cover, and cook for 15 minutes.
4. Remove lid and stir in parmesan cheese.
5. Remove from heat.
6. Bring large pot of water to a boil.
7. With a paring knife angled at 45 degrees, hull the bottom of the cabbage to remove the stem.
8. Carefully remove as many leaves as possible.
9. Remove the heartiest part of the center vein on each leaf.
10. Immerse leaves, 3 or 4 at a time, in the boiling water just long enough to bring out the bright color and make them pliable (about 2 minutes).
11. Remove them from the water and drain.
12. While warm, overlap the split ends and place two tablespoons of the filling on the overlap.  Roll the end over once and then pull in the sides.  Continue rolling up tightly but gently so as to not rip the leaf.
13. Place a toothpick through the end of the leaf and all the way through the roll.
14. Place a small amount of sauce in the bottom of a slow cooker.
15. Add a layer of cabbage rolls.
16. Alternate layers of sauce and rolls finishing with sauce.
17. Place the lid on top and cook on low heat for at least 3 hours.

YUM!  Thank you Todaysnest!