parrotheada1a
Resident Pitmaster
This gave me an idea from the 'favorite food' thread. Lately I've been hankering for some stuffed cabbage. I make a tweaked version of my grandmother's recipe that is insanely good. Her version had a very thick beef gravy made with a lard roux. Very easy to burn the bottom of the pot, and that just ruins the whole damn batch. My aunt made it with canned stewed tomatoes and just beef stock. It's more like soup than gravy, but jeebus is it tasty. Much better on the digestion and you don't have to babysit the pot unless it gets to a rolling boil. This isn't something you make more than once or twice a year, simply because of all the prep work involved. I try to find BIG heads of cabbage, because the leaves shrink in size as you get towards the center. Making real small ones are a huge PITA, they often fall apart. I usually just put any leftover cabbage into the pot and eat it with the other veggies that go in.
