Author: Tea Collection

Jessie tweets & chats her days away working in the social media and public relations departments of Tea. Born and raised in Austin, Texas, Jessie moved to New York after college to work in the fashion industry. Still new to San Francisco, she's constantly discovering new sushi spots and hidden boutiques. She's still dreaming of her last trip to the Caribbean and hopes one day soon she can play on the beaches of Thailand.

Stuffed Cabbage Rolls

stuffed cabbage rolls

stuffed cabbage rolls
Stuffed Cabbage Rolls
Votes: 0
Rating: 0
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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
6
Cook Time
2 hours
Servings
6
Cook Time
2 hours
stuffed cabbage rolls
Stuffed Cabbage Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
6
Cook Time
2 hours
Servings
6
Cook Time
2 hours
Ingredients
Servings:
Units:
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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Tango With Tea

tango with tea

Tango with Tea: Saturday, November 14th

 

We’re partnering with Nordstrom for a fun-filled day on November 14th. Join us at a participating Nordstrom for a day of dancing, crafting, face-painting, and more! The first 50 customers will receive a tango-inspired tote. Come dance with us!

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
Votes: 4
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!
Servings Prep Time
6-8 people 15 minutes
Cook Time
5-8 hours
Servings Prep Time
6-8 people 15 minutes
Cook Time
5-8 hours
brisket
Bubbe's Brisket
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
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
6-8 people 15 minutes
Cook Time
5-8 hours
Servings Prep Time
6-8 people 15 minutes
Cook Time
5-8 hours
Ingredients
Servings: people
Units:
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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