Guest Blog: Rebecca Hansen joins us in the kitchen
[simage=555,144,y,left] Today we welcome Rebecca Hansen to Join Us In The Mama Says Kitchen: Becca is a blogger and editor for RecipeKey.com. Her blog, “Key Notes with Becca,” is a feature of the site. She currently lives in Boston, MA with her 3 roommates and ever-expanding cookbook library.
St. Patrick’s Day, like virtually every holiday in my Italian-American household, was celebrated with some deviation from the traditional corned-beef-and-cabbage. Sometimes, my mother would present us with lasagna layered with corned beef and a side of potato gnocchi. Other years, the cabbage would be dressed with marinara, or served steamed in a helping of pasta fagiole. In essence, everything laid out on the table was done with an Italian flair. My grade school friends would often balk at this, claiming our culinary habits to be “weird” or “funny.” Little did they know that, beyond a stringent fervor for the Catholic Church, Ireland and Italy share a culinary tradition relying heavily on the almighty potato and cabbage. While their respective culinary histories may seem strikingly different, these two nations share many of the same staples in their cuisine. So, it is with that in mind that I continue my mother’s tradition against tradition and cook in solidarity with my Irish brethren by making her favorite stuffed Italian cabbage. Complete with Parmesan cheese and topped with homemade marinara sauce (okay, sauce from a jar if you’re pressed for time), this recipe fully utilizes one of the most beloved vegetables of both Italy and Ireland, and unites them in culinary matrimony. And, really, if you think about it: that’s what St. Patrick’s Day is all about. Ok. It’s about some snake charming saint. But I’m Italian, and we prefer the romantic.
|1 Cabbage green|
|1 cup Spinach cooked|
|1 tablespoon Fresh Parsley chopped|
|5 tablespoons Vegetable Oil|
|1/2 lb Ground Beef cooked|
|1/2 cup Parmesan Cheese|
|2 Eggs beaten|
|Salt to taste|
|Pepper to taste|
2. Boil whole in salted water for 5 minutes. Drain well.
3. Mix together remaining ingredients except oil.
4. Spread leaves gently; insert some stuffing and wrap until all is used.
5. Place in baking dish and cover with oil.
6. Bake for 25 minutes at 350 deg or until cabbage is tender. Add hot water to pan if dry while baking.
Serves 4 – 6. Bon Appetit!
Recipe found here: http://www.recipekey.com/therecipes/Stuffed-Cabbage
Becca’s Blog: http://www.recipekey.com/becca
Enjoy St. Patrick’s Day. Don’t forget to wear a bit of green tomorrow.
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