Course: Main Dish

Stuffed Cabbage Rolls

stuffed cabbage rolls

stuffed cabbage rolls
Stuffed Cabbage Rolls
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Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Stuffed Cabbage Rolls
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Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Servings Cook Time
6 2hours
Servings
6
Cook Time
2hours
Ingredients
Ingredients
Instructions
  1. Melt roughly 2 tbsp of the butter. Add onion to sauté until semi-clear. Add garlic and sauté for about 30 seconds more. Add ground beef, 1 tsp of pepper, salt and mustard. Cook until the meat has browned. Add cooked rice and carrots mix. Remove from heat and set aside.
  2. Remove the core of the cabbage and place in boiling water. Boil for about 5 minutes. Peel softened leaves and set aside. If inner leaves are still tough, return to the boiling water until soften. Repeat until all leaves are removed.
  3. Melt remaining butter in sauce pan and add tomato sauce and remaining 1 tsp pepper. Allow sauce to simmer while you assemble cabbage rolls.
  4. Spoon filling onto the end of a leaf and roll, tucking in sides as you go. Repeat until all leaves are used. Please rolls into a greased casserole dish and spoon sauce over rolls.
  5. Place in oven for 30 minutes at 325 degrees.
  6. We love to serve the rolls with mashed potatoes. It's a hearty meal! To lighten it up, feel free to serve with salad or as a stand alone dish!
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Nonna’s Pasta Sauce

nonna's sauce
Nonna's Pasta Sauce
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Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Nonna's Pasta Sauce
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Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Servings Prep Time Cook Time
2-3 dinners 15 minutes 1.5hours
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5hours
Instructions
  1. First, boil the tomatoes. Leave them in just-boiled water for a few minutes. Then take them out of the water. The skins should slip off easily. Dice the tomatoes-and the other vegetables too.
  2. Heat the olive oil in a 5 quart pan. Add the sliced garlic, celery, onion and carrot. Saute for about 4 minutes, stirring ever so often.
  3. Add your diced tomatoes and the tomato sauce. If your mom has some red wine handy, add a glass to the sauce. Add the oregano, basil, thyme and rosemary. Take a break and let the sauce simmer for 90 minutes. Then add in chopped parsley.
  4. If you're a meat eater, add the hamburger and sausages. Stir occasionally. Cook pasta in plenty of boiling water. Add salt just before the pasta. Cook it al dente (cooked but still firm).
  5. Stir the pasta with the sauce. Add freshly grated Parmesan cheese at the table. The last step? Tu mangi! (That's Italian for "You eat!"). Nonna says this sauce keeps in the fridge for a week!
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Coconut Kabocha Soup

Recipe submitted by Jessica of Feed Me Dearly.

“Gone are the days when squash meant a choice of acorn or butternut. Yes, I still eat them, but there’s a special kind of thrill involved when you hack into your first Red Kuri, or break down a Kabocha, with its tough green skin and sweet, almost spiced orange flesh.

I’d recently bought some Japanese 7-spice because I’d seen someone using it in a curry, and it piqued my curiosity. I found my Japanese 7-spice at Spices and Tease in Chelsea Market, but Amazon and other online vendors will carry it as well.

While I’m familiar with Chinese 5-spice powder and use it frequently in my cooking, I’d never tried Japanese 7-spice – a spicy, earthy blend of orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori.

The spice mixture sounded like a perfect match for Kabocha. Sweet and spicy is one of my favorite flavor combinations, and with the orange and ginger, a virtual soup was quickly forming in the food-centric depths of my brain.

The Kabocha starts with a slow roast in the oven with a touch of olive oil, salt and pepper. Best to keep the flavors muted at this point to let the 7-spice really shine.”

Read her full post here!

Coconut Kabocha Soup
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"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Coconut Kabocha Soup
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"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Servings Prep Time Cook Time
4people 15minutes 1 hour
Servings Prep Time
4people 15minutes
Cook Time
1 hour
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Break down your Kabocha squash by splitting it in half and scooping out the seeds. You can reserve the seeds for another use (spiced, roasted seeds can be made just as you would make roasted pumpkin seeds). Cut the squash halves lengthwise into segments (they’ll resemble half moons).
  3. Line a baking sheet with parchment paper and add the squash segments, tossing with the olive oil and seasoning with the salt and pepper to taste. Roast the squash for an hour, flipping halfway through. Let the squash cool, and then scoop out the flesh and reserve.
  4. Heat a Dutch oven on medium-high heat and add the olive oil, and the onions with a pinch of salt and pepper. Sweat the onions until translucent, stirring every so often to prevent browning.
  5. When the onions are nearly done, add the ginger and Japanese 7-spice, stirring frequently, for 1 minute. Add the Kabocha and stock, and bring to a boil, then turn your heat down to low. Simmer the soup for 10 minutes.
  6. While the soup is simmering, scoop the cream off the top of the coconut milk and reserve. Once the soup has been simmering for 10 minutes, add the rest of the coconut milk, and simmer for a few minutes more.
  7. Puree the soup with an immersion blender and taste again for seasoning. If you’d like to add more heat, add another pinch of the Japanese 7-spice. When ready to serve, ladle the soup into a serving bowl, and then top with a dollop of the coconut milk and another sprinkle of the Japanese 7-spice. Shower the soup with a pinch of Maldon salt which adds great texture and another salty contrast to balance the sweetness of the soup.
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Grilled Steak With Chimichurri Sauce

Recipe submitted by Lisa of Panning the Globe.

Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish. The sauce is a vibrant mix of fresh parsley, vinegar, and spices – very simple and quick to make if you have a blender or a food processor.

Grilled Steak With Chimichurri Sauce
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Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
Grilled Steak With Chimichurri Sauce
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Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
Servings Prep Time Cook Time
4-6 1.5hours 10minutes
Servings Prep Time
4-6 1.5hours
Cook Time
10minutes
Ingredients
Ingredients
Instructions
  1. Put all the sauce ingredients (everything but the steak) into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
  2. Put steak in a non-reactive container. Spoon 4 tablespoons of the chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temperature before proceeding (about 1/2 hour out of the fridge). Preheat the grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side, until it is lightly charred on the outside and medium rare on the inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
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Bubbe’s Brisket

Recipe submitted by Amanda, Tea’s Sr. Marketing Manager

Every year for Hanukah my mom makes Brisket. Although Hanukah runs for 8 nights, we typically choose one night to celebrate it as a family. My siblings and I are grown up and living on our own, but we always make a point to pick one night we can come together as a family. Sure, it’s nice to see everyone and get together, plus we exchange gifts, but the biggest perk… her delicious, juicy, Jewish style brisket.

brisket
Bubbe's Brisket
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Rating: 5
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I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below!
Bubbe's Brisket
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I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below!
Servings Prep Time Cook Time
6-8people 15minutes 5-8hours
Servings Prep Time
6-8people 15minutes
Cook Time
5-8hours
Ingredients
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Place a couple of spoons of the chili sauce around the bottom of a roasting dish. Slice up the onions and spread them around the pan.
  3. Put the brisket on top (trim off any large pieces of fat). Fill in the area around the brisket with the potatoes and carrots.
  4. Cover everything with the rest of the chili sauce, the cranberry sauce, and the wine. Cover tightly with foil, because it will get really juicy.
  5. Cook at 300 degrees for 5-8 hours depending on the size of your brisket. It should fall apart when you test it with a fork.
  6. To serve, slice it up in the pieces against the grain. Make sure to get lots of juice and veggies. If you have to transport it, make sure it take the juice out first and put it in a Tupperware container. (I learned that the hard way.) The best part is, if you have any left, it freezes really well!
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Zucchini Noodles with Red Pepper Sauce

Zucchini Noodles with Red Pepper Sauce
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Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Zucchini Noodles with Red Pepper Sauce
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Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Servings Prep Time Cook Time
4 20minutes 25minutes
Servings Prep Time
4 20minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. Start by washing your zucchini and cutting off each end. Spiralize them on the thinner setting, into a bowl. Toss with olive oil, salt and pepper.
  2. Add 1 tablespoon of olive oil to a pan over medium heat. Add the noodles and saute for 5 minutes, or until noodles soften. Remove the noodles from the pan and set aside.
  3. In a blender, puree the red peppers, garlic, basil, 1 tablespoon olive oil and goat cheese. Add the sauce to a small pot and cook for 5 minutes to heat up.
  4. Cut up all your vegetables. Reheat your zucchini noodle pan with olive oil and saute the onion until translucent and soft. Add in other vegetables and saute until cooked.
  5. Place you zucchini noodles in a bowl, top with vegetables and finally top with your red pepper sauce and serve.
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Greek-Style Peppers

Recipe submitted by Jessica of Feed Me Dearly.

“Our visit to Greece was the first major trip that Rodney and I took as a couple back in 2001. We returned several years later to  re-visit Mykonos and Santoroni and tack on a few more islands (Rhodes, Corfu, Crete). We even did the completely optional/somewhat frightening several-day visit to Athens.

I have strong memories of the food. Whether we were sitting down to a fancy dinner in the heart of the Old Town in Mykonos, or beachside at a little taverna, I recall a freshness and simplicity that still influences my cooking today.

Greek food appeals to me because the flavors are so clean. Tomatoes, feta, zucchini, mint, bright olives, plump seafood. A complete and total absence of sauce, unless you’re spoon-feeding yourself moussaka at a tourist trap. It’s the kind of food that comes together quickly, which in my kitchen is a must. And I find myself revisiting these flavors often – whether it’s a quick, Greek-inspired salad, or non-traditional foods, like these stuffed peppers, which uses all of the Greek ingredients that I can wrangle into a shopping cart.”

Read her full post here

greek stuffed peppers
Greek-Style Peppers
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Rating: 2.4
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The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Greek-Style Peppers
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The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time Cook Time
6 30minutes 1hour
Servings Prep Time
6 30minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
To make the tomato sauce
  1. Heat one tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add half of the chopped onions. Add a pinch of salt, a few grinds of pepper, and a teaspoon of the oregano and the chopped thyme. Sautee the onions until translucent, and then add both cans of tomatoes. Turn the what to high, just until the mixture starts to bubble vigorously, and then turn the tomatoes down to low. Allow the tomatoes to simmer while you prep the rest of the meal (approx 20 minutes). When the tomato sauce is ready, puree with an immersion blender.
To make the peppers
  1. Prep your cup of quinoa according to the package directions, and set aside.
  2. Prep your peppers by coring the stem end of each pepper with a small paring knife, and pulling out the seeds. Set the peppers aside, and using the same small knife, remove any usable pieces of pepper from around the stem. Chop these pieces, and add them to the reserved 1/2 diced onion along with the diced zucchini. Set aside.
  3. Heat the leftover tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add the ground lamb. Cook the ground lamb, breaking it up as you go, until it’s no longer pink. Season with salt and pepper, and with a slotted spoon, transfer to a large paper towel-lined bowl, reserving the leftover oil.
  4. Drain the pan of most of the oil, leaving a scant tablespoon. Add your vegetables, and sautee, stirring every so often to prevent burning, until the onions are translucent and the pepper and zucchini have softened (approx 5 minutes).
  5. Remove the paper towel lining from the bowl, and add your vegetables, quinoa, and Kalamata olives to the lamb. Give the mixture a good stir, then add your feta and mint, and toss one more time gently.
  6. To assemble the peppers, ladle your tomato sauce in a 9x13 baking dish (you may not need all of it, I had about a half cup left over). Next, working one at a time, take a pepper shell, season the inside with a pinch of salt, and then gently stuff (overflowing a little at the top if you’d like), and place, stuffing side up, in one corner of the sauce-lined dish.
  7. Continue working with the next 5 peppers, lining them up so that they all stand up easily in the pan.
  8. When you’ve finished stuffing the peppers, cover loosely with foil, and bake in the oven for 45 minutes to an hour. You want the filling to be warm, and the pepper shells heated to the point where they’re soft, not firm.
  9. Let stand for a minute or two, and then serve alongside a little of the tomato sauce.
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