Experimenting With a New Twist

Have you ever made a recipe that sparked ideas to use it differently? That is what happen when I made the Tasty Meat Pie a few weeks ago. Bill suggested we try the meat pie filling in a cabbage roll.

Today, I decided to do a little experiment. Jan and Jean stopped by and we talked them into staying for dinner to help with the tasting. We all decided my experiment was a success!

I made the filling for the cabbage rolls the same way as the meat pie.

Tasty Meat Cabbage Rolls

1 pound ground beef
1 small onion, chopped
1 can condensed beef with vegetables and barley soup
1 can beefy mushroom soup
3 medium uncooked potatoes, pealed and 1/2" cubed
4 medium carrots, sliced thin
1 Tablespoon of dried parsley
1 teaspoon Worcestershire sauce (about 3 shakes)
salt & pepper to taste
1 head of Cabbage
1 can condensed Tomato soup

In a skillet, cook beef and onion until meat is no longer pink. Add carrots and potatoes. Continue to cook for a few minutes, until the potatoes and carrots begin to soften and brown just a little.

In a large mixing bowl, blend together the Beef Mushroom and Beef with vegetable soups, parsley, Worcestershire sauce, salt & pepper. Add the meat and vegetable mixture. Combine together.

Carefully take the leaves off of the cabbage as much in whole form as possible (you will need around 16-18). I usually start by cutting out the core which will loosen the cabbage leaves at the base. Loosely chop up the remaining cabbage.

Bring a large pan of water to boil. You will use the water to wilt the cabbage leaves. Dip each whole leaves in the boiling for 2-3 minutes. Remove the leaves from the boiling water and drain.

Prepare a 9x12 dish with no-stick. Layer the bottom of the dish with the chopped cabbage (this cabbage does not need to be wilted).

To prepare cabbage rolls - take one wilted cabbage leaf, cut out the large vain at the base of the leaf. Spoon in one heaping spoonful of meat filling. Close leaf around filling, secure with toothpick. Place the cabbage roll, seam side down on top of the chopped cabbage. Repeat until all rolls are made.

Pour the tomato soup over the top of the cabbage rolls.

Bake uncovered at 375 degrees for 1 hour.

Enjoy!

I had some filling left over and used some puff pastry to make some Tasty Meat turnovers too!