Hello, foodies…
Many thanks to those of you who came to the Philadelphia Flower Show! The In the Kitchen with David team and I traveled there yesterday and I gave two cooking demonstrations in the afternoon. It really was a fun day...we all felt humbled by your passion for food and support of ITKWD. I want you all to feel included, so I'm going to blog about recipes and presentation on Tuesday. Look for a special post as well as pictures from the show. It really was a fun day...we all felt humbled by your passion for food and support of ITKWD.
“It’s Not Easy Eating Green” month continues! And our recipe this Sunday is a oldie-but-goodie-comfort-food dish that I’m sure you’ve had somewhere along the way…Stuffed Cabbage Rolls.
First, a note on washing leafy greens like cabbage from our friends at America’s Test Kitchen.
And now, thanks to the magic of television, here's how you make my cabbage rolls start-to-finish in just just over two minutes.
Stuffed Cabbage Rolls
Serves 6
Ingredients:
- 1 large head green cabbage
- 2-1/2 lbs meatloaf mix
- 3/4 cup onion, minced
- 2 tsp garlic, minced
- 1/2 cup uncooked rice
- 1-1/2 cups Swiss cheese, grated
- 1 Tbsp tomato paste
- 2 tsp salt
- 1 tsp ground black pepper
- 1 (14.5-oz) can diced tomatoes
- 3 (8-oz) cans tomato sauce
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 cups green peppers, diced
Directions:
Preheat the oven to 350°F.
Remove the core from the cabbage. Place the whole head in a large pot of salted, boiling water.
Cover and cook for 3 minutes, or until softened enough to pull off the individual leaves. You’ll need about 12 leaves. Drain and set the cabbage aside to cool. When the leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Mix together the meatloaf mix, onion, garlic, rice, cheese, tomato paste, salt, and pepper in a large bowl until fully combined.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Fold in the right side of the leaf, then the left side, so that it takes the shape of an envelope. Roll away from you again, to create a neat little cabbage roll.
Place the cabbage rolls seam side down into a 9” x 13” baking dish.
Combine the diced tomatoes, tomato sauce, vinegar, sugar, and green pepper in a medium-size bowl, and then pour over the rolls. Cover the casserole dish with foil and bake for 1-1/2 hours.
This recipe is prepared using the Cook’s Essentials 10-Piece Porcelain Enamel Cookware Set (K40431).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
I’d like to give a little love to Wes, our ITKWDvideo and photo genius. He’s been putting those recipe videos—and the recipe photos—together for us and I think they’re just fantastic. I hope you’re finding them both helpful and entertaining.
So have you given any thought to what our mac and cheese of the month might look like? If you said, “it’s going to be green,” you’re RIGHT!
It’s really just a twinge of green, so veggie-haters, don’t you turn up your nose. My Pesto Mac & Cheese has so much flavor your tongue will be doing somersaults. As always, you can find the recipe under David’s Recipes on QVC.com or on the ITKWD iPhone app!
Your blog question today is what’s your favorite stuffed recipe? Do you like stuffed shells? Stuffed chicken breast? Maybe our Cheeseburger-Stuffed Baked Potatoes or Nutella-Filled Cupcakes we did for “Stuff It” month this past January? I’ll see you this Sunday at Noon ET—the show is All Special Offers, foodies, so if you’ve been waiting for the best prices, you won’t want to miss a moment!
Keep it flavorful!
—David