A Foodie is Born

My grandparents were a huge influence in my childhood and even now into adulthood. My Mom’s father is Italian and her mother a Filipina. When walking into their house, the first words from them won't be, “Oh, it’s nice to see you.” More often the greeting is, “Ya hungry?” There is often something cooking on the stove giving off an overwhelming scent so delicious it invokes instant salivation. Shortly after arrival and seated at the dining room table, a description of a recently made dish accompanied with Pop-pop’s grin which tells me I missed a great meal. Food is an important ingredient in their lives and their passion for it has naturally assimilated into mine.

It is universally known, at least within the family, that my Pop-pop makes the best spaghetti ever. His pot roast is a close second. My sister, Christine, and I often ponder what can make such a simple dish so savory. He makes his own tomato sauce and simmers it for “tree” (three) hours. I am fortunate to have gotten his tomato sauce, the meatballs and the stuffed cabbage recipes but I cannot duplicate the depths of flavor and richness of his dishes. Christine and I have narrowed it down to one fact: his fifty plus year old pots and pans must add the secret seasoning.

Since I can’t compete with that, I have tweaked and tried other methods of cooking those recipes. Here is my stuffed cabbage recipe. Mind you, this is not Pop-pop’s original recipe as his recipes are top secret. I haven’t even shared them with my own family members, however this recipe is mustard. Ahem, I mean mustered. I made some and brought it over to Pop’s house and heard how delicious it was through other family members. That is the ultimate compliment.

Crock Pot Stuffed Cabbage
1 head of cabbage
1 ½ lbs meatloaf mix
¾ cup brown rice
1 tsp oregano
1 tsp garlic powder
Salt & pepper to taste
24oz V8 vegetable juice
1 can diced tomatoes
½ stick of butter
1 large package of sauerkraut

Boil water in large pot. Core the cabbage and put in the boiling water for 20 minutes or until leaves are pliable. While the cabbage is cooking, in a large bowl, combine meatloaf mix, rice, oregano, garlic, salt & pepper and mix well.

Carefully peel the cabbage leaves off the head and let cool for a minute. Do five leaves at a time so the tougher inner leaves cook a little longer. With a regular tablespoon, scoop the meat mixture and put at the bottom of the cabbage leaf. Fold the bottom up, then each side, then fold over the remaining flap. This should make a nice packet. Continue this process until there is no meat left.

Take a little of the sauerkraut and spread just enough to barely cover the bottom of the crockpot. Place the cabbage packets on top. Cover the packets with sauerkraut and some of the diced tomatoes. Place 3 or 4 pats of butter on top of that layer. Continue the layering process. When finished, pour in the vegetable juice. Cook on low for 10 hours or high for 6 hours.