Do flavors really matter more than freedom? Make this Cabbage casserole while enjoying the freedom it provides!
As I lately have some time, I had been surfing on the web yesterday. Trying to find fresh, intriguing ideas, inspiring dishes that I have never tested before, to impress my family with. Searching for quite some time but could not come across too many interesting stuff. Just before I wanted to give up on it, I came upon this delicious and easy dessert simply by chance. It looked so delicious on its photo, that called for urgent action.
It absolutely was not difficult to imagine how it’s created, its taste and how much my husband is going to enjoy it. Actually, it is rather easy to delight the man in terms of treats. Anyways, I visited the blog: Suncakemom and used the precise instuctions which were accompanied by wonderful photos of the method. It really makes life rather easy. I could imagine that it’s a bit of a effort to shoot photos down the middle of baking in the kitchen as you may most often have gross hands so I sincerely appreciate the time and energy she put in for making this blogpost and recipe easily followed.
That being said I’m empowered to present my own, personal dishes in a similar fashion. Many thanks for the thought.
I had been tweaking the original mixture to make it for the taste of my loved ones. Need to mention it was a great outcome. They prized the flavor, the structure and enjoyed having a sweet such as this in the middle of a stressful workweek. They quite simply wanted more, more and more. Hence the next time I am not going to commit the same mistake. I am gonna double the amount to get them delighted.
This Cabbage Roll Casserole was provided to us by SunCakeMom
For more detailed instructions check out: How to Make Bolognese Sauce
Render the fat out of the bacon, pancetta or guanciale then on high heat saute onion, carrot and the celery stalks until the onion gets glassy / translucent look for about 5 minutes.
Add ground beef and cook it until it is browned, for about 10 – 15 minutes.
Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for at least 1½ hours but know that its true nature shines through after 4 hours on the low heat, stirring occasionally.
Add tomato sauce about 20 minutes before the end and reduce its water content by at least a quarter.
In a saucepan add 4 times as much water as the rice and bring it to boil. (Recent studies shows that cooking the rice this way greatly reduces its cyanide content)
Add the rice then cook it for 5 minutes then discard the water.
Add twice as much water as the rice into the saucepan then bring it to boil with the lid on.
Once the water is boiling reduce the heat and cook the rice until the water is soaked up by the rice.
Mix the rice with the tomato and bolognese sauce.
Saute sliced or diced onion and salt on high heat until glassy/translucent look.
Add cabbage and saute until it collapses into about half of its original size and gets some golden brown color.
Empty the frying pan into a casserole dish.
Mix the sauce and rice with the cabbage.
Add selection of grated cheese and mozzarella on top.
Set the broiler to maximum and put the cabbage casserole on the top shelf until the cheese melts and gets some golden brown spots, for about 10 – 15 minutes.