hosted by Laverne Diede & Rhonda Fitterer
Unstuffed Cabbage Rolls
- 2 Tbsp. oil, divided
- 1 cup rice, cooked
- 1 small sweet onion, finely diced
- 2 Tbsp. Worcestershire sauce
- 3 cloves garlic, crushed
- 1 Tbsp. sugar
- 1 lb. ground beef
- 1 1/2 tsp. salt
- 1/4 lb. ground pork
- 1/2 tsp. pepper
- 7-8 cups cabbage, shredded
- 1/2 tsp. paprika
- 15 oz. can crushed tomatoes
- 1/2 tsp. oregano
- 8 oz. can tomato sauce
- 2 Tbsp. fresh parsley, finely chopped
Add 1 tablespoon of oil to a large skillet along with the diced onion and cook over medium heat for 3-4 minutes. Add garlic and continue cooking for 30 seconds, or until it becomes fragrant. Push onion and garlic to the side and add ground beef and pork; cook for 5-6 minutes until meat is no longer pink, continuously chopping the hamburger while it’s cooking to get fine crumbles; drain excess fat. Push the meat and onions to the side and add 1 tablespoon oil along with the cabbage; sauté for 3-4 minutes. Once the cabbage is softened, add the crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, and remaining seasonings. Stir everything together until well combined. Bring the sauce to a boil and then reduce heat to medium-low; simmer, uncovered for 10-12 minutes, stirring occasionally. Serve immediately with a sprinkle of chopped parsley.
Sautéed Green Beans
- 1 1/2 Tbsp. olive oil
- 3/4 lb. fresh green beans, trimmed
- 1/2 tsp. onion salt
- 1/2 tsp. garlic salt
- 1/2 tsp. garlic powder
- Freshly ground pepper to taste
Heat olive oil in a skillet over medium heat. Add green beans, onion, salt, garlic salt, garlic powder and black pepper; cook and stir until desired tenderness is reached, 5-10 minutes.
