Emeril Lagasse ’ s Cabbage Rolls http :// emerils . com / 125878 / cabbage-rolls
Holiday Traditions continued from page 7 DIRECTIONS
• In a large , greased , baking dish ( I prefer glass ), melt one half stick of butter then line the bottom of the pan with a layer of croutons . Top with a layer of sausage , then cheese . Continue layers until ingredients are all used and top with a final layer of shredded cheese .
• In separate bowl , mix eggs , half and half , mushroom soup and seasoning well and then pour over crouton and sausage layers . Refrigerate overnight , allowing the liquid to absorb . Bake at 400 degrees for about one hour until done in the middle . - Shelia Wood
BRIDGETTE ’ S TRADITIONS AND A RECIPE : For Thanksgiving , about 5 years ago , we began the tradition of having our Christmas tree ( artificial ) and Nativity scene set up by Thanksgiving . We enjoy turning on the lights , having them create a warm glow to display our sentimental , fun and whimsical ornaments . With the aroma of the turkey and the festive atmosphere , it reminds us of how truly blessed and thankful we are . I ’ m busy in the kitchen , with the Macy ’ s Thanksgiving Day parade on , awaiting the , “ Well , its official ” from my hubby once Santa appears .
One thing we enjoy , funny as it is , is going to the mall , locating seats directly in view of that funny red suited man . We watch the elves , along with parents , dance through the Santa “ picture time .”
Christmas Eve ’ s special time includes attending a worship service and afterwards going home to enjoy Emeril Lagasse ’ s cabbage rolls . On Christmas Day , we like to stay in our pajamas as long as we want , eat , relax and watch a movie or two . During the holidays we try to slow down a bit and enjoy this special time of the year with our friends and family .”
Emeril Lagasse ’ s Cabbage Rolls http :// emerils . com / 125878 / cabbage-rolls
INGREDIENTS
1 head cabbage , cored and scalded in hot water until soft and easy to separate 2 teaspoons unsalted butter 1 cup chopped yellow onions 2 teaspoons chopped garlic 1 / 2 pound ground beef 1 / 2 pound ground pork SAUCE : 2 teaspoons butter 1 cup chopped yellow onions 1 teaspoon minced garlic 1 ( 28-ounce ) can chopped tomatoes and
1 cup cooked long-grain white rice 2 teaspoons Essence ( found via internet or you can buy at store ) 1 / 2 teaspoon salt 1 / 4 teaspoon ground black pepper 1 egg
their juices 3 / 4 to 1 cup cream 1 tablespoon apple cider vinegar 1 tablespoon sugar
DIRECTIONS Preheat the oven to 350 degrees F . ( I don ’ t recommend using a crock pot )
• To make the sauce , melt the butter in a saucepan over medium-high heat . Add the onions and cook , stirring , for 3 minutes . Add the garlic and cook , stirring , for 1 minute . Add the tomatoes and cream and simmer , stirring occasionally , for 5 minutes . Add the vinegar and sugar and simmer , stirring occasionally , until the sauce thickens , about 5 minutes . Remove from the heat and adjust the seasoning to taste .
• Separate the cabbage leaves and remove the hard spine from each leaf . Spread on paper towels and pat dry . Set aside .
• To make the stuffing , in a medium skillet melt the butter over medium-high heat . Add the onions and cook , stirring , until very wilted and starting to caramelize , about 5 minutes . Add the garlic , and cook , stirring , for 1 minute . Remove from the heat and let cool slightly .
• Lay the cabbage leaves , rib side down , on a flat work surface . Spread a thin layer of the sauce over the bottom of a baking dish . In a large bowl , combine the beef , pork , rice , Essence , salt , pepper , egg , and cooked onions . Mix well with a heavy wooden spoon or your hands .
• One at a time , spoon the filling into the center of the cabbage leaves , about 1 / 4 cup in each , depending upon the size of the leaves . Roll each into a neat cylinder and place in a layer on the sauce in the baking dish . Repeat with the remaining ingredients , stacking the cabbage packages , as necessary . Pour the remaining sauce over the rolls , cover tightly with aluminum foil , and bake until the meat is cooked through and the rolls are tender , about 2 hours . Remove from the oven and serve the rolls with the sauce spooned over the top . - Bridgette
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LIFE AT LIFE VOL 7 . Issue 4 8