Sometimes called "Pigs In A Blanket," this is really a simple meal to make and one of those perennial ones from my childhood that I have to recreate from time to time as an adult. It never fails to make me happy.
It also lends itself to a crock pot, but this time I made it in the oven. Ready to go it, it's pictured above.
What you see are "fists" of molded "stuffing" wrapped in the larger leaves of a cabbage placed on a bed of Encurtido Salvadoreño (
Mom used sauerkraut--which ups the sour quotient as is more traditional to the recipe) and diced canned tomatoes (
I used plain, but here you have choices to with all of the wonderful spiced and inclusive varieties of diced canned tomatoes out there Ro*Tel® makes a kick ass spicy version that would be awesome).
I served it with whipped potatoes that I added fresh herbs from my gardens to: Thyme, Rosemary, and Marjoram, as well as, some grated Gruyere cheese that I found in the fridge.
The "stuffing" is as simple as can be and as changeable as anyone's whims and creativity. This is the basic set of ingredients and how I "changed" them today. Ground Beef (
I used a package of Laura's Lean Ground Beef a local distributor of organic, antibiotic free Beef), onion (
I found these ginormous scallions at the A & H Market this morning and used 6 of them), Pepper Red and Green (
I added a large Jalapeño, too). I didn't use either salt or black pepper, but did use dried Oregano.
The result was a mild flavor that allowed the peppers and oregano to sing lead.
The fresh greens in my gardens are just about spent, so I used the opportunity to create this dessert salad with the help of a White Peach and some sweet Vidalia Onion salad dressing. The perfect cap to this wonderful meal.