Francey's Stuffed Cabbage Rolls & Green Peppers
You will need...
1 head of napa cabbage
2 green peppers
1/2 lb PORK sausage
1/2 of a sweet onion
3 tablespoons of minced garlic
1 small bunch of kale
1/2 teaspoon clove powder
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon honey
a lil salt and pepper of course ;) (to taste)
and last but not least 1/2 teaspoon dried basil
Now as for the sauce, for this time around we used my best friend Sarah's grandmother's special red sauce! It was yummy, I do not have the break down for what's in that sauce, because it's her Gammy's secret...but after I explain the stuffing, I will give you an awesome and simple tomato based sauce that I normally use for this.
First place the whole head of cabbage into a pot of boiling water. Let this boil anywhere between 15 to 25 minutes. This will work to soften the cabbage to lessen the baking time and make it easier to wrap them around the meat, making the rolls.
YUMtastically delicious!
Be careful when removing the head from the water, rinse in a cold bath and allow to cool before handling. Once cool peel the leaves carefully to not rip them and place them on a plate while you mix the sausage!
Take the 1/2 pound of sausage, you can use more if you have a larger family, place it into a large mixing bowl along with the chopped sweet onion, kale, and all the other spices, including the honey! (This includes: the basil, cinnamon, clove powder, chili powder, honey, minced garlic, salt and pepper)
YUMtastic GREENNESS!
WITH YOUR HANDS, especially because it's more fun that way, mix the ingredients thoroughly throughout the sausage.
Next take the Green Peppers, cut with the knife pointing straight down into the pepper and hole in the top. Pull out the stem and then begin to clean the inside of the pepper out. Discard any scraps into the trash.
Take your sausage mix and form your cabbage rolls as well as fill up the inside of the peppers
SUPER SECRET TRICK tip time!!!: Place a small dollop of butter in each roll and pepper to keep the meat nice and moist.
Now place in an oven safe baking dish with a thin layer of olive oil on the bottom, cover in sauce of your choice, cover that with aluminum foil and bake for about 1 to 2 hours, depending on your oven at 400 degrees. Then serve and enjoy!
Now as for the sauce, it's a very simple one because I do not like to take away the glorious taste of the actual veggies and their stuffing...but here it goes!
You will need...
1 can chicken stock
3 tomatoes diced
2 cloves of garlic finely chopped
1 tablespoon olive oil
1 teaspoon clove powder
1 tablespoon butter
1/2 teaspoon sea salt & black pepper
1 teaspoon red pepper flakes
1 teaspoon honey
Pour chicken stock into pot and begin to boil.
Now throw in your garlic, olive oil, butter, and honey. Allow this to simmer on a medium heat for 5 to 10 minutes. Add in your tomatoes stirring gingerly as you then add in the remaining clove powder, sea salt, black pepper, & red pepper flakes.
Allow the mixture to cook down till the chicken stock and the tomatoes become one. You should cover with a lid, leaving a slight amount of air getting into the pot for 10 to 15 minutes on medium heat. Once this has occurred, stir the mixture and take from heat, allow it to sit for another 5 minutes, this allows the sauce to thicken and then pour over your stuffed rolls and peppers and bake! It's a deliciously simple sauce with a ton of health benefits! ENJOY!
as always
Be Blessed & may all your meals be YUMtastic!
cheers, Francey the Foodie <3
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