PRALINES

PRALINES

Recipe from The New Orleans School of Cooking

3/4 cup Brown Sugar       

1-1/2 cups sugar     

1/2 cup milk    

6 TBS butter

1 tsp vanilla   

1-1/2 cups coarse chopped pecans

  

·         Combine all ingredients in saucepan and bring to boil, stir constantly until soft ball stage. 

·         Soft Ball Stage 235-240°F 

o   At this temperature, sugar syrup dropped into cold water will form a soft flexible ball.  If you remove the ball from the water, it will flatten like a pancake after a few moments in your hand.

·         Remove from heat, stir until mixture thickens and becomes creamy & cloudy & pecans stay suspended. 

·         Spoon onto parchment paper.

Golabki/Stuffed Cabbage Rolls

GOLABKI/STUFFED CABBAGE ROLLS

• ·         1-Head Cabbage
• ·         2-TBS Vinegar
• ·         1-TBS salt
• ·         1-1/2 Pounds Ground Beef (or mix 1 Pound Ground Beef and 1/2 Pound Ground Pork)
• ·         1-Onion chopped
• ·         1-Clove Garlic minced
• ·         1/4 Cup long grain rice (uncooked)
• ·         Salt and Pepper to taste
• ·         1-TBS Brown Sugar
• ·         1-14.5oz Can Diced Tomatoes
• ·         1-15 oz Can Tomato Sauce

Oven 350 degrees.

Bring a large pot of water to a boil.  Add vinegar and salt to pot.  Cut a circle around the core of the cabbage.  Place cabbage in boiling water for 3-4 minutes.  Bring cabbage out of the water and gently remove the outer leaves.  Remove leaves that are tender.  Place cabbage back in water to soften more leaves. Let leaves dry on a lint free towel or paper towel.

While pot is coming to a boil:

Sauté onion and garlic until soft and fragrant. Let cool. 

Mix ground meat, uncooked rice, onion/garlic, salt and pepper.  Set aside.

Mix Brown Sugar, Tomatoes and Tomato Sauce.  Pour a layer of sauce in the bottom of a heavy Dutch oven. (Our LeCrueset round Dutch oven's work well).

When all the leaves are ready it is time to stuff the Leaves:

Place approximately 2 TBS of the meat in each leave.  Fold in sides and then roll.  Place seam side down in the Dutch oven.

 When a layer is complete pour a small amount of sauce on the layer and add the next layer of rolls.  When complete, pour remaining sauce on top, cover Dutch oven and place on stove for a few minutes to bring the sauce to a boil.  Place Dutch oven in oven and bake for 50-60 minutes. If you like peas add frozen or fresh peas in the last 25-30 minutes of cook time. Let cool 15 minutes before serving.  Great with mashed potatoes.