Ger got 2 PRs at the box this morning - a 285 lb snatch and a 320 clean and jerk. I knew he was going to be hungry! You can see the video on the Feeding Ger Sasser fan page on Facebook if you'd like.
I brought a large stock pot of water to a boil and threw in 10 large outer leaves of a cabbage. I immediately turned it down to just simmering and cooked them for 5 minutes. I didn't want them to be too "fall-apart-y..."
I drained them and set them out on a big cookie sheet to wait.
While the water was coming to a boil I worked on the filling. I put 1 TBSP coconut oil in a big skillet and added 1 diced organic sweet onion and 1 TBP minced garlic. ( I didn't have fresh garlic) I sauteed that until the onion was soft, just 4-5 minutes. I then took it out, and set it aside.
I used the same big skillet to brown 1 pkg grass fed ground beef and 1 pkg fresh ground pork. I added 1 1/2 tsp Cherry Wood Smoked Sea Salt, (salttraders.com) freshly ground black pepper, 1/2 tsp smoked paprika, and 1/4 tsp thyme.
When it was all browned I splashed a little chicken stock on it and added the onion mixture back into the skillet and let it all cook down until I couldn't really see the chicken stock anymore. (If your sausage is really greasy, you may want to spoon some off. I expected to do this, but mine was fine)
Next I put a few spoonfuls of the meat mixture onto each steamed cabbage leaf, kind of in the middle. I folded the out side edge in, then the sides, and then flipped it all over toward the thick part, so that the thick part is on the bottom. I put each one into a 9 x 12 cake pan. Then I poured a nice jar of pasta sauce (without sugar) over it all and put it in a 350 degree oven for 30 minutes.
It was really good!
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