Kitchen

[camochef]

I had stated earlier today that I was going to make cabbage rolls.
Probably in one of my enameled cast iron Dutch ovens. Well once I cored and steamed my cabbage, and gently peeled off the leaves and set them aside, I began to think...6 minutes in the pressure cooker sure beats hours in the Dutch oven.

As I mixed a pound of ground pork with a pound of ground beef, (90%), The pressure cooker idea sounded even better. I minced an onion and about a half dozen cloves of garlic and decided to forget about traditions and use the PC.

So I set the PC on brown and added some Olive oil, and sauteed the garlic and onion. I added half to my meat mixture. Added a lightly beaten egg, a couple different types of paprika, about a half cup of cabbage water and some Worcestershire sauce.

Now usually I make my own tomato sauce, canned sauce, crushed tomatoes, tomato paste, etc...but decided to do Hungarian style with chicken broth instead.

So as I rolled my meat mixture in large leaves, I mentioned to Mrs Camo and she said to give it a try.

After placing the smaller inner leaves, minced, on the bottom of the PC, along with the remaining onion and garlic, I gently added my cabbage rolls. Then poured a 48 oz box of low sodium chicken broth over them. added some cabbage water, a little more Worcestershire sauce, and a good sprinkling of paprika and fresh ground ginger over the top. Closed the lid on and set for 6 minutes on high pressure. After which I did a natural release.

Had enough meat mixture remaining to add about a dozen plus meatballs to some tomato and cabbage water to simmer on the stovetop.

When both were finished we enjoyed both and would be hard pressed to say which was better. Those done in the pressure cooker, did require some added salt. not needed with those cooked in the tomato sauce on the stovetop.

Will I make cabbage rolls in chicken broth again...You bet I will!

Enjoy!

Camo

[camochef]

We finished up the Hungarian style cabbage rolls for dinner tonight. It tasted even better the second time around. I did add some more Paprika, and some more bay leaf seasoning.

For those unfamiliar with bay leaf seasoning, it was one of the best that Penzey's used to offer, but has been discontinued. I now make my own from:

salt, bay leaf, garlic, rosemary, thyme, basil, tellicherry black pepper, onion and Turkish oregano.

Oh, I also noticed that I left out a couple splashes of balsamic vinegar and bay leaf seasoning in the above recipe's broth. The basic recipe came from Jeff Smith's Frugal Gourmet cookbook "Our Immigrant Ancestors"

Enjoy!

Camo

[camochef]

These were gone in just 2 days. They were so good, I decided to make a batch of meatballs with the same ingredients.(was out of cabbage). Cooked these on the stovetop in a dutch oven, again using chicken broth.

These were so good, they too, disappeared in 2 days.

Enjoy

Camo

[Flo08]

If you want to try something a little different try using smaller zucchini hollowed out & stuffed or sliced with insides added to your meat mixture. It is great with the tomato sauce. My PC has gone to the land of well used stove top grave yard now so I do the dutch oven routine but stuffed whole would work well in PC.