About
Dan Scheffki Expertise Have been in the food industry over 10 years now. Currently I work for a banquet / catering facility near Chicago. I specialize in entrees, salads and have some baking knowledge as well. If interested in "quantity cooking" and portioning for medium to large events I am well versed in that area also. Favorite menu styles I like and know; Italian, Western and German cuisines. Have done everything from line / short order cooking for bar / restaurants (including being in charge of inventory / ordering) and currently (last 2 years) am a cook for a large catering / banquet hall in the south suburbs of Chicago preparing all types of cuisine from "Family Style" banquets to Hawaiian Luau Luncheons.
Expert:
Dan Scheffki Date: 2/29/2000 Subject: stuffed cabbage
Question There is a recipe in the joy of cooking, I believe the 1975 version for stuffed cabbage. The main ingrediants are ground beef rice and a wonderful tomatoe sauce made with brown sugar and onions... would you happen to have this recipe or one similar to it? Thanks
Answer The recipe I use is similar for Stuffed Cabbage. I make it with a few twists from the one you mentioned but nothing groundbreaking or anything ;) Here you go!
"The Meat part"
1 Lb. ground beef
1 medium onion diced small
1 minced garlic clove
1/2 teaspoon white pepper
1 Cup cooked Rice
Cook the first four ingredients off in pan. Add rice and water after ground beef is done (The water is added to achieve the consistency that you want for the meat).
"The Sauce Part"
1 28 oz. can of Tomatoes
1 6 oz can Tomato paste
1 Tablespoon brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon ground all spice
1/4 teaspoon beef base
This needs to be cooked to "boiling" at high heat stirring almost constantly. Once at a good boil reduce heat and simmer about 20 minutes stirring once in awhile...
The rest is pretty basic but you get the idea of the slight differences in the sauce and meat mixtures that I use...Hope this helps and hope you like it.
