As you may or may not know...
I am a cabbage roll junkie... But sometimes I just don't want to spend an hour trying to get the cabbage leaves peeled without tearing them and it is this huge, long winded process that I thought I wanted to cut down. It was also in the middle of the summer that I decided to go balls to the wall and make soup. Foolhardy? Absolutely. Worth it? Absolutely. I was really craving golabki, I eat the stuff nearly all year round if I can get away with it... but didn't want to wrap stuff or peel the leaves as I said, and this really is the faster way to get these flavors.
I don't have some fantastic story about how this came to be. I know it isn't an original idea, I did see something similar on YouTube by a woman named Noreen, but that was some years ago. I wanted to come up with my own idea and even maybe a little bit of goulash flavorage or stuffed pepper to add to the dish.
So there are a few things, one of which doesn't need to be pointed out at all but I am going to own up to it anyways... It doesn't look perfect. There, I said it. But looks can certainly be deceiving, right? The fact of the matter is, I did not want to change the integrity of the meat. In the original dish, the meat is placed in the cabbage raw and cooked inside... searing off the meatballs would have completely changed the flavor profile, and I have seen it done the same way for Italian Wedding Soup where the meatballs were not seared. Now, this doesn't mean to say it would make it disgusting, it just wouldn't be the correct flavor profile. If you want to sear your meatballs for presentation, by all means, I am just saying that this way is closer to the original flavor.
Second thing is that regardless of whether you make them as rolls or soup, this dish tends to get greasy from the fat that comes off of the meat. This is one soup where i don't mind it so much, but if you want to get rid of the fat, let it cool completely and then skim it off when it is solid, but leave some for flavor. Or you can boil your meatballs in water and reduce the amount of fat, but again, it would change the flavor profile.
I promise you that this will make you very happy if you are a cabbage roll fanatic like myself. The flavors are rich and hearty, and your belly will be nice and padded by the time you eat what you've served to yourself.
Prep time shouldn't take more than 30 minutes tops between the chopping and the making of the meatballs, cook time is about an hour but is more of a set and forget type of thing (You really only have to get up three times to stir). It serves at least 10 people
This was just a quick one!
I know this was just a quick blog post, but I wanted to get something up so you all didn't think I forgot any of you. My husband just had his surgery not too long ago and I am finding it a struggle to cook for one person since I am a nurturer and like to make people happy with food. Things will even out eventually.
Until then, my friends, I just hope you enjoy the recipes I am able to bring. I have a few that I need to redo from my old blog and such, plus three or four more things already made that I completely forgot about. You'll see :)
Until then... Happy eating, happy belly, my foodies.
Yesterday was grand, a quiet Thanksgiving spent at home with my husband. I had a chance to contemplate many things that I am thankful for. My list is quite long, so here are a few things: I am thankful for my husband, who has been a cornerstone for me in the rough times of illness. I am grateful for my family and friends who have been patient and understanding, and stuck by me even when I was grumpy. I am grateful to have a roof over my head, food to fill my belly, and clothing on my back. And finally, I am grateful for being able to write these blog posts for my friends and new readers, who drive me to keep going when sometimes it's very hard for me to do so. Thank you all.
This year, I finally got to give my husband a feast made by me for Thanksgiving. I know it's not just about the food, but food is a good chunk of it and it was important to me that I get to do this special thing for Bruce. Add to that, but I saw an opportunity to develop some recipes for this blog and test them out. I have at least four recipes, maybe five, that I am going to share with you in no certain order. I have plenty of material to work with that, depending on how I feel, I will be able to share them with you at least once a week or so. Plus I have two other blogs planned involving my readers, and one about pantries.
I decided that this year, I would prep for two or three days before the big day... I must say that it was probably the best thing I could have done for myself. I had almost everything at the ready by the time Thanksgiving rolled around, and it was the easiest Thanksgiving I have ever dealt with! I made at least twelve things, two of which were unplanned. My challenge to myself was to use as many ingredients as I could that I already had on hand, and spend as little money as possible for the rest. I spent around $25 when the whole feast was worth at least $60, if not more.
Here was my menu (Recipes planned for the blog**):
Turkey with gravy
Pumpernickel and Walnut Stuffing**
Classic Green Bean Casserole
Roasted Squash and Seeds
Roasted Brussels Sprouts with Italian Cheeses
Goat Cheese Mashed Potatoes with Bacon and Scallions, garnished with fried potato skins**
Cranberry Apple Relish**
Sweet Potato Cheesecake with Marshmallow Mousse**
Pecan Pie (Frozen, not going to lie.)
Home Made Bread Rolls
Today's recipe is going to be the mashed potatoes. I ended up loving this one the most out of everything! They were creamy and delicious, with a nice tangy note from the goat cheese, and they held up well to the gravy. I also plan on making a leftover reboot out of this one because I can't stand eating leftovers with the same flavors day in and day out.
Fair warning, there are lots of steps/dishes involved, and these spuds are rich and decadent (aka, not a diet food). I will include lighter options in the notes. With that in mind, proceed :)
MISE EN PLACE
Everything in place
I have a few more recipes up my sleeve for you, and I hope you enjoy this one in fellowship with your friends or family. If you have any comments or questions, do let me know! Feel free to send me pictures of your creations using my recipe as a base. I would love to post your pictures and shout you out.
The Eccentric Foodie
Cooking bacon in the oven is the easiest way.
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.