Eating is Art

It ain't especially classy, and the Top Ramen and full cup of white sugar insures it ain't health food either. But whip up a batch and you'll agree it's T-A-S-T-Y.

1 medium head of savoy cabbage
1/2 cup sliced or slivered almonds, toasted
1 package dried Top Ramen noodles, crumbled
1 (14 oz.) can black olives, sliced in quarters lengthwise

Dressing

1 seasoning packet from the Top Ramen
1/2 cup oil
1 cup sugar
1 cup apple cider vinegar
1/4 teaspoon salt
1 dash black pepper
Couple dashes sesame oil

Slice cabbage thinly into a large bowl (or use a food processor - I do). Add almonds, noodles, and olives; set aside.

Heat dressing ingredients in pan until sugar is dissolved. Pour dressing over cabbage mixture; marinate overnight. Drain to serve.

Rolls:
1 medium head cabbage, cored
1 cup cooked brown rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 pound lean ground beef
1/4 pound bulk Italian sausage
1 teaspoon salt
Freshly ground pepper to taste

Sauce:
1 28 ounce can stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1/2 teaspoon salt, divided

In a Dutch oven or large stockpot, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

Preheat oven to 350. Mix tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes.

In a bowl, combine beef, sausage, cooked rice, ketchup, Worcestershire sauce, pepper and 1 teaspoon salt; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then
roll up leaf to completely enclose filling. Place seam-side down in a loaf pan. Top with the sauce. Cover and cook in a 350 oven for 1 hour 15 minutes.

Damn. That thing is good.

The first recipe posted in over a year! This is a simple recipe but filling and healthy. Even my toddler was impressed.

4 zucchinis, firm and healthy
1 large tomato peeled & chopped
5 tbsp. bread crumbs
1/4 tsp. garlic crushed
salt to taste
fresh ground pepper
1 tablespoon olive oil
3 tablespoons grated parmesan

Wash zucchini. Make a slit lengthwise and scrape out fleshy part. Place in boiling salted water and boil 2-3 minutes. Preheat oven to 375 degrees F. Drain zucchini and set aside. Saute garlic in olive oil. Add tomato, scraped pulp, 2 tbsp. bread crumbs, salt, and pepper.

Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini.
Bake 10-12 minutes. Makes four servings.