I grew up during the 80’s on a farm outside a small town. We didn’t have much, but I didn’t really know any different just being a kid and all. My brother and cousins and I spent many afternoons after school at Grandma’s house. If only I had an iPhone, FLiP, or webcam back then to capture the memories that are so quickly fading away in my mind. I didn’t know how much I would love and miss Grandma’s cooking… and bread, that was the best.
Reminiscing of home reminded me of a special dish, cabbage rolls. Special? Really?!? What’s so special about cabbage rolls? Not knowing exactly how grandma did it, that’s what!
The rolls I remember had rice and bacon inside. No ground up meat of any sort, like EVERY recipe I found on the web thus far. Aunt Cheryl, help me! Am I crazy?
Here is what I used to *attempt* to recreate those flighty cabbage roll memories:
- 1 head green cabbage, core, dunk into gently boiling water to pull off outer leaves
- 1/2 pack bacon, cut into lardons
- 1 small onion, large dice, add to bacon after it starts to crisp
- 1 clove garlic, minced, add to onions when soft
- 1 cup rice, cook it a bit on the dry side
- salt and pepper
- 1 15oz can crushed tomatoes
- splash of water to clean out the tomato from the can, just throw it in!
Bake at 350F for an hour, maybe more. Since I had no raw meat to cook in the oven, I just watched for the sauce to bubble and the top to dry out a bit. Not to worry, the top layer is just loose leaves remember! The rolls are protected underneath.
They tasted kinda like they were doused in ketchup, hubby agreed. But they were good, probably because of the bacon and onions mixed with the rice. Hubby asked for seconds, so it can’t be that bad 🙂 As for me and my leaps backwards in time to grandma’s kitchen, I think this little byte will settle the craving. At least for tonite.
btw: this is the reason behind the name midnitechef…
Tidbit for you: The center of the cabbage was so curly and compact I made a “kwik kimchi” out of it. That will go nicely with the smoked pork tomorrow! No wasting perfectly good cabbage, bonus 😛