Potato Filled Cabbage Rolls
8 large savoy cabbage leaves
1 carrot shredded
½ cup water
4 cups plain mashed potatoes
1 onion finely chopped
4 tablespoon butter melted
1 teaspoons salt
I like to remove the large cabbage leaves, put them in a zip; ock freezer bag, and place the package in the freezer until you are ready to make the cabbage rolls. Defrost the leaves overnight in the refrigerator. Place on kitchen towels.
Remove the core from the cabbage head, Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove the number of leaves you want for the stuffed cabbage. Place them on a kitchen towel. Reserve the remaining cabbage for another dish.
Combine the potatoes with the eggs, onion, salt, and melted butter and set aside.
To stuff the cabbage leaves:
Remove the top of the stem with kitchen scissors. Place ½ cup of the filling onto the bottom part and roll folding in the sides.
Place the rolls in a greased baking dish just large enough to fit the rolls. Pour ½ cup water into the dish.
Sprinkle the shredded carrot over the cabbage rolls. Bake in a preheated 350-degree oven for 2 hours. 4 servings
Pork Chop Piccata
4 thin pork chops
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons Capers, drained
1 lemon, juiced
2 tablespoons finely chopped parsley
Season the pork with salt and pepper. Place the flour in a wide dish and coat the pork chops.
In a skillet, melt the butter on medium. Add the pork and cook for 5 min. per side, until browned.
Add the lemon juice and capers to the skillet. Being to a boil. Remove from the heat. Garnish with parsley and serve. 4 s34vings