Polish Stuffed Cabbage Leaves from 1935

https://www.newspapers.com/clip/41036951/polish_golapki_stuffed_cabbage_leaves/

I can't pin down my recent obsession with stuffed cabbage other than it's just simply delicious comfort food. I mean, the last two recipes added were basically the same dish, just cooked two different ways. Anyhow, this recipe omits from the ingredients list that you would also need a can of your favorite tomato sauce in order to serve these so keep that in mind when shopping.

Sausage and Peppers

2 cans of Kirkland organic tomato sauce
1 tbsp italian herbs
2 tbsp olive oil
1 tsp Lawry's season salt
2 tsp granulated garlic with parsley
12 grinds of black pepper
1 cup coarsely chopped onion
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
3 sweet italian sausages

In a medium sauce pan, on low heat, add herbs and olive oil. stir for one minute. Add garlic, season salt and pepper. Add onion and saute for three minutes. then add tomato sauce and peppers and stir. Heat on medium until the sauce begins to simmer, then lower heat.

In a medium frying pan on medium high heat, sear the sides of each sausage until they are dark brown. Then on a cutting board, half each sausage lengthwise. Add back to frying pan and cook through. Once completely cooked, slice on cutting board and add to sauce. Simmer for 15 minutes.

Serve on top of spaghetti, egg noodles, or garlic toast. Makes 6-8 servings.

Meatloaf My Way

This meatloaf recipe is a combination of one totally ripped off from Alton Brown and one inspired by my cousin Chrissy who served it at a family dinner.

1 lb ground Angus Beef (could use ground pork)
1 lb lean ground sirloin
1/2 cup finely diced onion
1/2 cup finely grated carrot
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/2 cup Italian bread crumbs
1 tsp steak seasoning
1/2 tsp California garlic powder
1 egg, beaten

Glaze:
1/2 cup catsup
1 tsp cumin
Dash Worcestershire sauce
1 tablespoon honey


Preheat oven to 325 degrees. This fits into one loaf pan. Cook 45 minutes.
Put the glaze on top the last 10 minutes of the cooking time.

Beef Burgundy

3 slices bacon, chopped
2 lbs beef sirloin cut up into 1 inch cubes
1/4 cup all-purpose flour 
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp ground pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy wine
1 cup sliced mushrooms
1 bag cooked egg noodles

In a large skillet, cook bacon several minutes. Add bacon to crock pot. Coat beef with flour and in the same skillet you cooked the bacon in, brown beef on all sides. Add beef, spices, wine and bouillon to crock pot. Cover and cook on low for 6-8 hours or until beef is tender. In a separate large saucepan on the stove, prepare egg noodles. Turn on high and add sliced mushrooms. Cover and cook for 15 more minutes. Serve over noodles.

Yield: 6 servings

 From Mable Hoffman's Crockery Cookery Cookbook

Coconut Curry Chicken

1 tbsp olive oil
2 tsp yellow curry powder
1 can 13.5 oz coconut milk
2 tsp Chinese 5 spice

1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
4 boneless skinless chicken breasts, cut into strips

In a medium sauce pan, heat one tbsp olive oil over medium heat, stir in the curry powder and cook one minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Mix together salt, pepper and Chinese 5 spice on a plate and coat raw chicken strips. In a heavy skillet, heat 2 tbsp olive oil, cook chicken for about 6 minutes until done. Serve over cooked white rice.

Chicken Salad Piccata

1 1/2 pounds small red potatoes, quartered
1/2 pound green beans, halved crosswise
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped capers
1/4 cup chopped flat-leaf parsley
Grated peel and juice of 1/2 lemon
Salt and pepper
1 large egg
1/4 cup flour
Two 6-ounce skinless, boneless chicken breast halves, lightly pounded
1/4 cup chicken broth

Directions:

1.In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Add the green beans to the boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool slightly.

2.In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper.

3.In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.

4.Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 tablespoon capers, 1 tablespoon parsley and lemon juice. Top the salad with the chicken and drizzle with the pan sauce.

Yield: 4 servings.

From: Rachael Ray Every Day Magazine