This week I have to admit to 2 litres of milk. Boo…small one decided to not drink her usual copious amounts of milk and we’ve been more than a bit off kilter around here. 
It was so off that I couldn’t even use it as soured milk in a muffin recipe. 
Let’s say, this is not the sort of homemade cheese that you want to feature anywhere.
BUT I’m determined that this won’t join the composter. 
I’ve got a rather large cabbage and a cunning plan.
Stuffed Cabbage.
So…core the cabbage and hollow to the point that there is only 1 1/2 inches around the sides and on the bottom.  Keep the cabbage that you take out.
I’ve got spices that make me think of Eastern Europe:  3 T. chopped fresh dill (using dried? just use 2 tsp.), 1 tsp. caraway seeds and 1 1/2 tsp. paprika.

Saute 1 lb. of beef with 1 garlic clove then add the insides of your cabbage (about 1 1/2 cups) and let wilt down.  Add 1 cup mushrooms.
Add 1 tsp. worstershire, 1/4 cup beef broth and your spices.

Remove your beef from the pan and add 2 cups of tomato sauce and 2 cups of water. 

Add your cabbage and stuff.

Don’t worry if it is even too full.

Tent with foil and bake for 1 hour at 350.

Cut wedges and invite the entire neighbourhood over for dinner.

Hope to see you back tomorrow for a fun announcement.
If you want to see how I saved lemons this week check out my facebook page C:


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