Can you tell me more about your stuffed cabbage?
I tend to stay out of the kitchen but it’s an old family recipe of my mother’s who has long since passed. We have her handwritten recipe but it doesn’t have exact measurements, it says things like add grape jelly to taste. It’s Eastern European (most likely Polish) in origin rather than Italian and differs in that the sauce is sweet and sour and uses some brown sugar and a bit of grape jelly in addition to tomato sauce, lemon juice, vinegar, ground beef, cinnamon, and uncooked rice. I think the secret is getting the balance of seasonings right almost like Swedish meatballs but not nearly so sweet. I would describe it as “tangy” with the vinegar and brown sugar and cinnamon creating the dominant flavors. Hope this helps.
Sounds fantastic! Enjoy Wyoming and the snow.
It's been at least 15 years since i experienced a White Christmas. I've lived in both Eastern PA and Western PA for the last 20 years its sad really, What state do you reside in? That looks like a postcard I would receive from someone on vacation. Sweet View.
Same thing every Christmas Eve: Lobsters, onion rings, Cole slaw and BEER!
We spend a month in the winter and a few months in the summer out here. Love it!
The photo is from our second home in Star Valley Ranch, Wyoming. We’ve had it for 14 years. The rest of the year we reside in Normal, IL., at least for the next two years until I retire.
Good question. I would like to d know as well. I love the traditional mignonette. Like the vinegar taste. Actually, can drink the stuff! When I get oysters out always ask for xtra
