Before we take off and begin cooking these two great recipes, you first set you Rachael Ray cookware on the table along with the necessary ingredients. Without a doubt, your family will go craving for the delectable food.

Ham Stuffed Cabbage Rolls

Ingredients:

3 tablespoon cooking oil 45 ml

1 medium onion, chopped 1 medium

1 medium green pepper, chopped 1 medium

14-oz can tomato sauce 398-ml can

1 cup water 250 ml

One-half teaspoon powdered ginger 2 ml

2 teaspoon brown sugar 10 ml

One-fourth cup lemon juice 60 ml

small piece bay leaf small piece

one-half teaspoon salt 2 ml

one-eighth teaspoon pepper 0.5 ml

8 large cabbage leaves 8 large

2 cups ground cooked ham 500 ml

1 cup grated raw potato 250 ml

1 small onion, chopped 1 small

One-half teaspoon dry mustard 2 ml

dash cloves dash

1 egg 1

4 medium carrots, cut into sticks 4 medium

2 large green peppers, cut into strips 2 large

First, you heat the oil in heavy skillet. And then, add 1 chopped medium onions and 1 chopped green pepper; and cook it gently within 3 minutes. Always keep on stirring. Subsequently, you add the tomato sauce, water, ginger, sugar, lemon juice, bay leaf, salt and pepper. Then, bring to a boil, turn the heat down, and then cover and simmer it for 15 minutes.

Moreover, you put the cabbage leaves in a large saucepan and cover it with boiling water. Boil this within two minutes. After that, you lift out the cabbage leaves and drain it. Afterward, you cut away the tough vein at the bottom of each leaf. Next, combine the ham, the potato, the 1 chopped small onion, mustard, cloves and the egg. Blend them well.

Furthermore, put a scant one-third cup (80 ml) of this mixture on each cabbage leaf. And then you roll the leaves up around the ham filling, starting at the side of the leaf where the vein was cut away. Next to that, tuck in the ends of the cabbage leaves so that the meat is tightly wrapped. And then, add the cabbage rolls to the sauce after it has been simmered for the first 15 minutes. Then, you cover the pan and simmer it for about 30 minutes.

Afterward, you add up the carrots and then simmer it for 15 minutes. Then, you add the green peppers and simmer it for about 10 minutes more. Add the water to the sauce if the liquid has evaporated.

Note: To loosen the cabbage leaves without breaking them, you cut away some of the core of the cabbage. Next, set the cabbage in a bowl with the hole made by cutting out the core facing up. Pour the boiling water into the hole and carefully loosen the outside leaves. Pour more boiling water into the cabbage, taking off the leaves as they become limp enough which can be easily removed. You do this until you have eight perfect leaves.



Source by Joseph Celbert

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