I hope everyone is having a great weekend! After the September long weekend when all the kids go back to school most people seem to settle back into a more regular routine. I for one, am a huge fan of fall (and routine) so I welcome this time of year with open arms. Especially in the Okanagan where these past two weeks we have been blessed with beautiful hot summer weather still! After today we will be back to average temperatures so until then I am soaking up every last ounce of heat. I don’t complain one bit when summer temperatures find their way into the late weeks of September, so I’m going to enjoy a date today with my hubby. We are going for lunch on a patio, followed by a hike through the mountains (labor inducing method #1), one last swim in the lake (labor inducing method #2) and a family BBQ tonight. What feels more like summer than that?!
But for those of you living where the fall temperatures have already made their appearance, here is a great comfort food recipe for those cooler fall nights. This was my first time making cabbage rolls because I always assumed they were difficult and too time-consuming. But my girlfriend Lise and I whipped a huge batch of these up one night and they turned out great! I hope you like them!
- 1 cup cooked white rice
- 1 head green cabbage
- 1 lb lean ground beef
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 egg, slightly beaten
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/4 cup milk
- 1 can tomato sauce
- 1 can diced tomatoes, undrained
- 3 Tbsp sugar
- 2 Tbsp vinegar
- 1/2 cup water
- 2 Tbsp cornstarch mixed with 1/4 cup water
- Cook rice according to package directions. Bring a large pot of lightly salted water to a boil. Add cabbage head and cook until softened. Drain.
- In a medium saucepan cook the ground beef with garlic, onion, egg, salt, pepper, and milk.
- Mix cooked rice into beef mixture and divide evenly among the cabbage leaves. Roll and secure them with a toothpick.
- Place rolls in 9 X 13 dish. Combine sauce ingredients and pour over rolls. Bake covered in a preheated 350° oven 40 to 45 minutes.
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. ~Lewis Grizzard