Eagle Special: Christmas Recipes
By: The Eagle
Nothing brings Christmas home like warm comfort food or some scrumptious sweet baking. Here at the Eagle we decided to share some of our readers’ best holiday kitchen creations.
Read on for Heather Fandrick's hearty cabbage rolls.
___________________________________
All stories and photos by Sarah Junkin
sarah@cochraneeagle.com
___________________________________
Cabbage Rolls — Heather Fandrick
Though she admits to “not being a big fan of Christmas,” Heather Fandrick nonetheless always makes her family her famous cabbage rolls.
“I make dozens of them and freeze them and then I always have some handy,” she said of her 17-year-old son’s favourite dish.
Fandrick explained that as a young child her family was very poor and didn’t always have a turkey at Christmas time.
“We always lived in frozen outposts so we didn’t always have a turkey or room in our freezer for one,” she said. “So my mom made cabbage rolls instead.”
This recipe was passed down to her mother from her mother-in-law.
“They didn’t really get along so it was nice that that happened,” said Fandrick who has been making the cabbage rolls ever since.
“I don’t really think in terms of quantities, I just usually wing it,” she explained. “You sort of get a feel of how much of everything you need.”
Cabbage Rolls
2 good size cabbages
A roaster
2 lbs hamburger
1 lb ground pork
3 cloves garlic
1 1/2 cups of uncooked white rice
3 large cans tomato sauce
1 large can tomato soup, 2 cans diced tomatoes
Steam the cabbage for 20 minutes. Plunge it and bang it to release the core.
Throw away the first layer of leaves.
Mix the meat and the rice in a big bowl. Add salt and pepper.
Mix sauce, soup and tomatoes.
Take a handful of the meat and put it on the flat end of the cabbage leaf.
Roll it till you have a cabbage roll.
Completely cover with the sauce and keep layering and covering until you’re done.
Put remaining cabbage leaves on top. Cook at 375 degrees for four hours.
Click on the next page below to see the next recipe!
Related Stories
No related posts.
- Filed under Community | You can leave a response, or trackback from your own site.
RSS SUBSCRIBE
A big thank you to Sarah Junkin and everyone at the Cochrane Eagle. I very much enjoyed being invited to share my recipe and participate in such a fun event. Love your publication!