Cabbage Rolls

 Hi there, a bit of a departure today from cards.

Autumn is definitely here, like I said before the summer switch turned off overnight and fall set in.

These tress were 100% green yesterday, I have a feeling they are going to turn fast. I wouldn't be surprised to see them all down in a couple weeks before the Canadian Thanksgiving--lol!

I had quite a few requests for a recipe for the Cabbage Rolls I posted the other day. The recipe was my grandmother's. In Slovenian she was my Stara Mama and she always called me Teresi, I think she wished my name was Teresa! LOL She was an amazing cook!

The recipe was never written down, my mom just taught me how to make them. So I wrote down how they are made and I'm sharing today.

CABBAGE ROLLS

1 large cabbage
2 pounds ground pork
1 1/2 cups uncooked converted rice
1 large sweet onion, chopped 
1 - 2 cloves garlic, chopped
1 jar sauerkraut
1 large can of tomato juice  
Salt
Pepper

1. Wash cabbage and cut out just the core of the cabbage about a half inch deep
2. Put cabbage in a large pot core down in a couple inches of water. Bring to a boil and simmer about 10 minutes. 
3. Using tongs loosen the leaves from the cabbage one layer at a time. Set aside. Keep leaves that are ripped and cut up to use as bedding for your cabbage rolls. 
4. Par boil rice, drain and set aside to cool. 
5. Set up your casserole dishes by putting some of the steamed cabbage and a bit of sauerkraut on the bottom of the dish. 
6. Put meat, onion, garlic, salt and pepper in a large bowl. Add cooled rice and combine well. 
7. Add one scoop at a time of the mixture into the cabbage leaf right close then the core roll forward tucking in the edges so there are no holes and roll up. Lay into casserole dish. 
8. Top the cabbage rolls with the remaining sauerkraut and any extra steamed cabbage pieces. 
9. Mix 1 cup of tomato juice with a 1/4 of water and pour over the cabbage rolls. 
10. Seal the casserole with foil. Bake in a 350 F over for one hour checking every 10 minutes after the first half hour. Enjoy!

The cooked cabbage rolls freeze very well up to a year if sealed well. I personally like them better the day after or when I defrost them and reheat. Put in a casserole dish over a bed of sauerkraut or a bit of tomato sauce or juice for moisture, and reheat for 30-40 minutes. 

Thanksgiving

I had this card to show you for Canadian Thansgiving which was on October 10.  Thansgiving in Canada sneaks up on us every year.  We are still winding down from summer (if you can ever do that) and then it's here.  This year in particular we had incredible weather wearing shorts and Tshirts, a beautiful Indian Summer weekend.  Cool mornings and hot days.  Although it came and went I still wanted to share this card with you.

All Supplies are from Papertrey Ink unless otherwise noted:

Cardstock: Kraft, Vintage Cream, Terra Cotta  

Patterened Cardstock:  unknown

Clear Stamps: Friendship Jar Fall FillersDies: Jar & Lid, Little Labels

Ink: Chocolate Brown, Smoky Shadow

Other:  brown twine, foam dots, assorted Copics

We were at the cottage for Thanksgiving.  Our turkey was cooked on the BBQ (So juicy and delicious--highly recommended), stuffing, potatoes, sweet potato, lots of veggies and Pumpkin pie and pumpkin loaf for dessert.  I am including the receipe for my mom's pumpkin loaf.  The recipe makes two loaves that are delish!

PUMPKIN LOAF

3 cups sugar

1 cup vegetable or canola oil

4 eggs

3 1/3 cups flour

1 tsp cinnamon

1 ½ tsp nutmeg

2 tsp baking soda (dissolved in ½ cup water)

2 1/3 cups chopped walnuts  (optional)

2 cups pure pumpkin (not pie filling)

Combine sugar and oil in large bowl.  Add eggs and beat until well blended.  Combine flour and spices in another bowl.  Add to egg mixture alternatively with soda/water mixture.  Mix well.  Add pumpkin and walnuts.  Mix and pour into 2 greased and floured loaf pans or use cooking spray.

Bake 350 degrees for 1 hour.