We had the leftovers on top of rice last night. Frankly, I can't wait to make it again. It really was THAT good!
Quote:
Originally Posted by kindlekitten
I have always detested cooked cabbage, but in college one of the cafeterias would occasionally serve it and I loved it! I've been trying to duplicate the recipe for years
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This one is as easy as could be. The only hard part is caramelizing the onions 'cuz ya gotta keep stirring them so they don't burn
Prep time 15 min
Cook time 2 hours
2 heads of cabbage
5-6 medium onions
500gms ground pork or beef/pork mix
1 cup cooked rice or panko (big Japanese bread crumbs)
2-3 large jars of your favorite tomato sauce (or make your own)
salt
fresh ground black pepper
garlic
4-6 tablespoons Dark brown sugar
Slice and caramelize the onions in a large, flat-bottomed pot. While they are sweating, chop cabbage into larger-than-slaw-size pieces, mix meat with rice (or panko) and salt, pepper, and garlic, and make golf-ball sized meatballs. When onions are done, dump in cabbage, tomato sauce, and sugar. Bring to a simmer and put meatballs on top, letting them sink down. When they've cooked for about 15 minutes, gently stir them down into the mix, careful not to break them. Cover and simmer for another hour and a half, stirring every 15 minutes or so. After 90 minutes, check taste, add a LOT more fresh ground black pepper and perhaps some more brown sugar and salt, and cook for another half hour. That's it. Eat. Grin.
Stitchawl