Ingredient: black pepper

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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Vietnamese Chicken Noodle Soup

Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Vietnamese Chicken Noodle Soup
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Instructions
  1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
  2. Cook rice noodles in boiling water 5 minutes; drain.
  3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
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