Cabbage rolls

If something remembers me of my parent’s home, it is cabbage rolls. My mum does the best and she gave me her recipe years ago. I love mines, but they are nothing compares to my mother… I remember going to visit them and she would ask for what I wanted to eat and invariably, I would ask for cabbage rolls even in the midst of summer! I would have dinner and then, in the middle of the evening, get some more. I would literally eat like a pig.

So today, when I saw that the snow was not going to stop, I felt like a home dinner. Something wintery, something that brings good feelings; I made my mum cabbage rolls.



Cabbage rolls

- 1 pounds of lean ground beef
- ½ cup of rice (I used brown rice)
- Salt and pepper
- Onion powder to taste
- 1 egg
- 1 table spoon of milk
- 1 big cabbage
- 1 big can of tomatoes juice
- 1 can of tomatoes sauce
- 1 can of tomato paste

Pre-heat the oven at 350 degrees. In a large bowl, put the beef, rice, egg, milk salt and pepper and onion powder and mix thoroughly (I use my hands, like kneading bread, it mixes everything evenly). In another bowl, mix the tomatoes juice, sauce and paste until smooth. Put the cabbage in a large pot and fill with water. Bring to a boil and boil for 10 minutes. Carefully remove one cabbage leaf at the time and put aside. Once all the leaves are out, it’s time to get rolling!



Put a spoon or two of the meat mixture in each leaves and roll. Put in a large cover dish. Once all the rolls are in, pour the tomatoes mixture over it, cover and cook for 3 to 4 hours. Check through the coking to ensure there are still liquid, if there isn’t, add tomatoes juice.

It’s delicious with mashed potatoes and sliced beets on the side!

Ostrich steak

I love ostrich meat. I like to have ostrich meat to in lieu of other meats because it is so low in saturated fat, which clogs arteries and which may contribute to heart disease and arteriosclerosis. I’ve found ostrich meat for the first time at the Calgary’s farmers market. It has a very subtle taste and it feel like eating filet minion for a fraction of the cost.



Anyhow, when my husband and I want to have a treat other than regular Alberta beef, we’re indulging into tender fan cut of ostrich.

Ostrich cooks a lot faster than beef, so it is important to ensure it is not overdone. The ostrich meat should be no more cooked than medium, I like mine rare.



I love to serve it with fresh vegetables (that of course, come from the market!). That night, we had it served with sliced beets, steamed asparagus and a side of butter and herbs pastas. It was delicious!