Talisa's Kitchen

Author: tfranck

  • Grandma´s Classic Cabbage Rolls

    Grandma’s Classic Cabbage Rolls

    Grandma’s cabbage rolls are tender cabbage leaves filled with a hearty ground meat mixture, slowly simmered in a light, flavorful gravy made with vegetables, broth, and a touch of mustard. Comforting, traditional, and perfect with mashed or boiled potatoes.
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    Cook Time 1 hour
    Servings: 4
    Course: Dinner, Lunch
    Cuisine: German
    Ingredients Equipment Method

    Ingredients
      

    Cabbage Rolls
    • 1 Large white cabbage or savoy cabbage
    • 1 lbs Ground meat (beef or beef/pork mix)
    • 1 Stale bread roll
    • 1 Egg
    • 1 middle Onion
    • 2 tbsp Sald
    • 2 tbsp Pepper
    Sauce
    • 1 middle Onion
    • 1 Celery
    • 1 Carrot
    • 2 tbsp Flour
    • 1 tbsp Butter
    • 2 tbsp Mustard
    • 3 cups Broth
    • 1 cup White wine / apple cider vinegar
    • 2 tbsp Sald
    • 2 tbsp Pepper
    • 2 tbsp Nutmeg
    • Parsley How much u like
    • 1 Bay leaf

    Equipment

    • 1 Large pot
    • 1 Medium pot
    • 1 Mixing bowl
    • 1 Sharp knife
    • 1 cooking spoon
    • 1 Cutting board

    Method
     

    Prepare the cabbage
    1. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, then blanch them in the hot water for 2–3 minutes until pliable. Drain and let cool. Cut or shave down the thick ribs so the leaves roll easily.
    Make the filling
    1. In a mixing bowl, combine ground meat, soaked and squeezed bread, 1 diced onion, egg, parsley, mustard, salt, pepper, and a pinch of nutmeg. Mix until well combined.
    For the rolls
    1. Place 2–3 Tbsp of filling onto each cabbage leaf.
      Fold in the sides and roll up tightly.
      Secure with kitchen twine or toothpicks.
    Brown the rolls
    1. Heat 1 Tbsp oil in a large Dutch oven or heavy pot.
      Brown the cabbage rolls on all sides until golden (this creates flavor).
      Remove and set aside.
    Start the gravy
    1. In the same pot, sauté the second diced onion, carrot, and celery until lightly browned.
      Stir in 2 Tbsp flour and cook for 1 minute.
      Deglaze with 1 cup white wine (or juice/broth alternative), scraping up the browned bits.
    Add liquid & simmer
    1. Pour in 3 cups broth, and the bay leaf.
      Stir well and bring to a gentle simmer.
    Braise the rolls
    1. Return the cabbage rolls to the pot, cover with a lid, and simmer on low heat for 45–60 minutes.
    Finish the gravy
    1. Remove the rolls and keep warm.
      Strain the sauce through a sieve or blend with an immersion blender for a smooth texture.
      Optional: stir in 2–3 Tbsp cream or crème fraîche for richness.
      Season with salt, pepper, and nutmeg to taste.
    Serve
    1. Place cabbage rolls on a plate, spoon gravy over the top.
      Serve with boiled or mashed potatoes.

  • Classic Bolognese

    Classic Bolognese

    A comforting classic Bolognese that warms the heart and fills the kitchen with irresistible aromas. Easy to make, rich in flavor, and perfect for sharing with loved ones—true balsam for the soul.
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    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 4 People
    Course: Dinner, Lunch
    Cuisine: Italian
    Calories: 281
    Ingredients Equipment Method

    Ingredients
      

    • 2 tbsp Olive oil
    • 1 large Onion
    • 2 Garlic Cloves
    • 2 tbsp Tomato paste
    • 2 large Carrots
    • 18 oz. Ground Beef
    • 1 Cup Red Wine optional
    • 16 oz. Pureed tomatoes
    • 16 oz. Chopped Somatoes
    • 16 oz. Tomato Sauce Add as much tomato juice as you like to reach your desired consistency.
    • Salt & pepper
    • 3 tbsp Garlic powder
    • 3 tbsp Mild paprika
    • 4 tbsp Herbes de Provence
    • Handful Fresh Basil Leaves

    Equipment

    • 1 Large pot or deep skillet
    • 1 Pot
    • 1 Cutting board
    • 1 Sharp knife
    • 1 Spoon
    • 1 Measuring cup

    Method
     

    Preperation
    1. Dice the onion, garlic, and carrots. Roughly chop the basil leaves.
    Sautéing
    1. Heat the olive oil in a large pot over medium heat, then add the onions and garlic. Sauté them until they turn translucent. Stir in the tomato paste and diced carrots, allowing them to cook for a few minutes so their natural flavors can develop.
    Browning the Meat
    1. Next, add the ground meat and cook it while stirring until it is nicely browned and crumbly.
    Deglazing (optional)
    1. If you like, pour in the red wine to deglaze the pan and let it simmer briefly until the alcohol has evaporated.
    Adding Tomatoes and Seasoning
    1. Stir in the pureed and chopped tomatoes, adjusting the amount of chopped tomatoes depending on whether you prefer a thicker or thinner sauce. Season the mixture with salt, pepper, garlic powder, paprika, and Herbes de Provence, then stir in some of the basil leaves.
    Simmering
    1. Reduce the heat to low and let the sauce simmer gently for about an hour. Stir occasionally to prevent sticking and to allow the flavors to meld together.
    Serve
    1. Serve it with pasta topped with the Bolognese sauce, garnished with fresh basil or grated Parmesan if desired.