1 large cabbage
Mixture of meat:
3.5 kg ground beef semi-lean
3 finely chopped onions
3 finely chopped carrots
4 finely chopped celery stalks
1 foot broccoli, finely chopped
2 teaspoons sea salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons flax seeds (optional)
2 tablespoons sesame seeds (optional)
2 teaspoons steak spices
4 teaspoons liquid concentrated liquid beef broth
1/4 cup Italian breadcrumbs
1/4 cup milk
1 3/4 cup rice (mixed with wild rice)
1 can (284 ml) tomato soup
5 cans (796 mL) diced tomatoes
1 can (680 ml) Hunt’s Tomato Sauce
2 cans (284 mL) tomato soup
2 tablespoons sea salt
2 tablespoons black pepper
Remove the heart of the cabbage and cook it halfway. Remove the cabbage leaves one by one, taking care not to break them. If desired, unpack them by running cold water from the tap near the heart and using a spoon. Reserve the cabbage leaves.
Mix the meat with vegetables, seasonings and rice. Mix the milk with the bread crumbs. Mix together by adding the can of tomato soup. Prepare large balls and set aside.
Mix all the ingredients for the sauce except 1 can of diced tomatoes. Place the sauce in a very large roasting pan.
Take a pellet from the meat mixture and roll it with a cabbage leaf. Stitch with a toothpick if desired. Repeat for all pellets and place in roasting pan.
Add the last can of diced tomatoes over the cabbage cigars. If leaves of cabbage are left, place them on the whole to avoid having to water during cooking. Otherwise, water at least 4 times during cooking.
Bake at 300 ° F for about 2 hours.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com