Bil went up to surprise son Jason and grandson Jack for their birthdays. I stayed home to take care of our 15-year-old dog, who gets too traumatized if we put her in a kennel, and to have a root canal done. Doesn’t seem like that deal came out equal.
One day after Bil left, my overhead kitchen light went out, so I’ve been operating in the dark in there, too. I continued with last week’s project of eating out of the freezer. I made cornbread with the bag of White Lily self-rising cornbread mix I found in there. All I could taste was the baking soda and it turned out very crumbly.
So since it was a pitiful week for cooking for me, I’m going to pass on a recipe a reader sent in for her mother’s stuffed cabbage. I love stuffed cabbage and haven’t had it in ages. I have a cabbage sitting in the fridge just waiting for me to buy some crackers so I can make this. My grandmother made stuffed cabbage also except she added chopped bacon (that’s where I get my love of putting bacon in everything) and my aunt made hers with cooked hamburger.
I pick up Bil from the airport tomorrow, so I best dig out a recipe for his welcome-home apple pie. Maybe it will soften the “this is what broke since you left and needs fixing” list I’ve made.
Mother’s Stuffed Cabbage
(from Carmen Kraatz)
• Line the bottom of a bowl with a large, smooth (not terry cloth) cup towel.
• Place the outer uncooked cabbage leaves in the bottom and around the sides of the bowl, enough to fold over the cabbage mixture.
• Grind the rest of the cabbage and cook with a little water and salt until done.
• Grind one small onion, crush about 15 saltine crackers and lightly beat two raw eggs.
• Drain the cooked cabbage and mix with the onion, crackers, eggs and a little butter. (You may have to add a few more crackers to hold the mixture together.)
• Put this mixture in the bowl that has the cabbage leaves, folding the leaves over the filling.
• Tie the ends of the cup towel together real tight.
• Place the cabbage in a large pot of rapidly boiling a water. Make sure it doesn’t touch the bottom at any time.
• Boil rapidly for 1 hour.
• Drain, remove towel and place cabbage in a serving bowl.
• Make some brown butter and pour over the top before serving.
Cook’s notes: Carmen didn’t say how to keep the cabbage from touching the bottom of the pot, but it seems like I saw my grandmother tie the ends of the cup towel around a long wooden spoon. Then she would lay the wooden spoon across the pot and let the cabbage dangle, making sure it was covered by boiling water at all times. She probably used one of those over-sized flour sack-type cup towels.
Sour Cream Apple Pie
(I found this recipe in a little pamphlet put together by the ladies from St. Peter’s Lutheran Church in Bay City. It was printed way back when I was a teenager, so it is a very old recipe and was submitted by Rose Martin Miles.)
• Mix together and set aside 1 cup sugar, 2 tbsp. flour, 1 egg (beaten), 1 cup sour cream
• Cut up 2-3 peeled apples (or use 1 can of pie apples) and put in an unbaked pie shell.
• Pour above mixture over the apples.
• Mix topping ingredients together and sprinkle on top of pie.
• Bake at 325-350 for 30-45 minutes or until golden brown.
• ½ cup sugar
• ¼ cup melted butter
• ½ cup flour
• ¼ cup finely chopped pecans