It was a joke. Sweet potatoes have no problem knocking at my door, sporting fries coated in panko, so what's up with cabbage pulling the whole disappearing act, I'm sure my cabbage rolls wouldn't understand if you asked them. A pound and a half of browned pork and ground beef, a small chopped onion. Adding 2 cups of diced tomatoes, a cup of water, 2/3 cup uncooked long grain rice, a tsp oregano, 1/2 tsp pepper.
If you bring that civilized concoction to boiling on your stovetop, over reduced heat you can simmer for 20 minutes, so long as your pot's kept covered. Trimming a heavy vein from a cabbage leaf will have to wait until cabbage gets over its complex need for approval, immersing 4 at a time into boiling water ought to scald their socks off. Two to three minutes later you've got that limpness required.
Not everyone can handle the insight involved when taking a half cup of shredded Swiss cheese, use your own compass, guide that Swiss cheese somewhere. Note the 1/3 cup of meat mixture getting over itself as we speak, cheese included. Fold in sides, roll up, a yogi catches my drift here. A sauce for cabbage rolls is not complete until two 15 ounce cans of tomato sauce date 2 teaspoons of sugar for just a little bit, only to find a teaspoon of oregano just doesn't stop cheating on her.
Being all alone with your recipes is tragic enough, two times can't be a charm, why would three successful cabbage roll dinners in a row change your mind about all those who disappoint you. Never pour half the sauce on the bottom of a 2 quart baking dish then, arrange rolls and spoon remaining sauce over your conscience buried somewhere in there. Three hundred fifty degrees for 35-40 minutes is a no brainer, skull's empty.
If you think another half cup of Swiss cheese sprinkled on top doesn't change your cabbage, easy mashed potatoes, corn, wait-I'm-out of cabbage endeavor, think again sister.
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