Meat Recipes

Longs Meat Market Blog: 2014 – The Year of Meat Recipes !

In this first issue of the New Year, we want to thank you for your business in 2013, and plan to continue to provide you with our fresh, high quality, free range, grass fed meats in 2014. We plan to post more meat recipes on 

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Anderson Ranches Publishes New Video

Anderson Ranches, just North of Eugene in Brownsville, is one of the largest free range, grass fed lamb ranches in the country. They have provided high quality lamb meat to us for years and year round. This video allows you to meet the owners, and hear their story. Enjoy the show, and maybe a few more lamb recipes this New Year.

Catalina Linkava

Pork Recipe: Pork Loin with Baked Bananas via @wordpressdotcom #healthy #dinner #meat #recipes


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Lemon-Oregano Chicken

Lemon-Oregano Chicken

Lemon-oregano chicken is a simple and healthy recipe of broiled chicken breasts rubbed with lemon, oregano, parsley, garlic, pepper, salt, and olive oil, which result in a brown and crispy crust with a juicy and tangy flesh. Broiled white meat is the cooking method of choice for many health-conscious people. The problem that people commonly encounter with broiling chicken breast is that it can result in rubbery, dry, and bland tasting meat. There is a way, however, of making the meat flavorful and moist without using fattening ingredients or complicated sauces and gravies.

In this recipe, the lemon and olive oil adds moisture to the flesh of the chicken. Instead of gravy, lemon-oregano chicken is served with yogurt sauce for a really healthy and delicious meal. If you want chicken that melts in the mouth, broil the chicken with the skin on, which contains a lot of fat that melts when cooked and gives amazing natural flavor to the meat. When broiling, start with the skin down so that it is turned toward the source of heat. When the skin has turned a golden color, and the flesh is opaque, flip the breast to the other side to finish cooking. If you are concerned about the fat, you can remove the skin before eating the chicken.

Ingredients: 1 lemon, 3 tablespoons chopped parsley, 1 ½ teaspoons dried oregano, ½ teaspoon pepper (freshly ground), 2 large garlic cloves (minced), ½ teaspoon sea salt, 2 chicken breast halves (skin in tact), 1 tablespoon olive oil, ½ cup plain yogurt

Preparation Instructions: 

Preheat the broiler. Grate 1 ½ teaspoons of lemon peel; set aside. Cut lemon in half, then slice off 2 pieces; set aside. Squeeze 1 teaspoon lemon juice; set aside. In a small mixing bowl, combine grated lemon peel, 2 tablespoons parsley, oregano, and pepper. Add garlic and salt and mix well. Lift up the chicken skin with your fingers and spread ½ tablespoon of the lemon peel mixture between the skin and meat of all the chicken breasts. Rub the breasts with oil and season with salt and pepper. In a small bowl, combine yogurt and 1 teaspoon lemon juice. Add to the remaining lemon peel mixture, stirring well. Broil the chicken breasts until cooked thoroughly, turning once (about 12 minutes per side). Serve alongside the yogurt sauce.

Before cooking, rub the lemon and spices on the skin and under the skin of the chicken to give it superior flavor. Some people like to cook the chicken breasts in chicken stock before broiling to give it extra moisture and enhanced flavor. For best broiling, the heat source should be about 5 to 6 inches away from the top of the chicken. Before placing the chicken breasts inside, preheat the broiler for 10 minutes so that the chicken does not dry out before it is through cooking.


Pork Recipe: Pork Loin with Baked Bananas

Pork Loin with Baked BananasBaked bananas and roasted pork loin make a heavenly combination. The addition of bananas can transform a simple pork dish into something more than the ordinary. Pork tenderloin is one of the most succulent cuts of meat recipes and also has very little fat so it is a healthier choice compared to other cuts. It is a long and cylindrical cut that is cut from the full loin and is one of the easiest and fastest to cook since it has no bone. What’s great about pork loin is that you can slice it into medallions after it is cooked to serve more guests. Pork loin medallions look especially spectacular juxtaposed with the slices of bananas. You can either slice the bananas lengthwise or crosswise to make a lovely presentation.

This healthy dinner dish is elegant enough for a dinner party and casual enough for a weekday lunch special. The bananas give the pork loin meal a Caribbean or Latin American touch. The pork loin in this recipe is seasoned as simple as possible. The only flavorings used are onions, salt and pepper to give way to the pork’s natural taste. The sweet bananas contrast with the succulent flavor of the pork, bringing out its flavor all the more. In this recipe, the pork loin is slow roasted in a 350-degree oven for about 40 to 45 minutes. For a juicier pork loin, you can sear the pork before cooking it in the oven in very hot oil, browning all sides.

Ingredients: 14 oz. loin of pork, 7 bananas, peeled, 2 large onions, peeled, quartered, ½ cup water, Seasonings to taste

Preparation Instructions: Pork Loin with Baked Bananas Recipe

Place the loin of pork, onions, water and seasonings in a roasting pan. Roast in 350 degree F. oven for about 40 to 45 minutes. In the last 15 minutes, add the bananas to bake. Once golden brown, arrange on a serving dish and decorate it with sliced bananas before serving.


Like steak, pork tenderloin can be cooked in the preferred doneness. Some like it slightly pink while others like it well done. An internal temperature or 150 degrees F results in juicy and tender pork. 145 degrees will result in slightly pink pork, which some people prefer. After cooking, allow the pork to rest for about five minutes to finish cooking.

Beef Recipe: Beef Bourguignon

Beef BourguignonA classic and popular French healthy dinner dish originating from the Burgundy region of France (Bourgogne in French) and hence the name, Beef Bourguignon is a stew of beef braised in red wine, preferably red wine from Burgundy, although it has been cooked in many different ways using wines from different parts of the world. In meat recipes, dry red wine is used to braise the beef, which is cooked in a crock pot for eight to ten hours. It is seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French dish that almost melts in the mouth. Serve this with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying meal. Pair it with a bottle of red Burgundy wine for a really grand time.

Originally a peasant dish, Beef Bourguignon has evolved and slowly refined into a haute cuisine that is served in many upscale French restaurants. Because wine was and is abundant in the Burgundy region of France, the people cooked with it a lot and used it to tenderize otherwise tough cuts of meat. Julia Child, who popularized the dish in America, noted in her “Mastering the Art of French Cooking,” that beef bourguignon was one of the most delicious beef dishes concocted by man.

Ingredients: 1 cup dry red wine, 2 tbsp. olive oil, 1 large onion, sliced, 1/2 tsp. ground thyme, 2 tbsp. fresh parsley, chopped, 1 bay leaf, 1/2 tsp. coarse ground black pepper, 2 lbs. stewing beef, cut into 1 1/2-inch cubes, 3 slices bacon, diced, 12 small white onions, 1/2 lb. small mushrooms, 2 cloves garlic, minced, 1/2 tsp. salt

Preparation Instructions: Beef Bourguignon Recipe

In a mixing bowl, combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper. Mix well. Add beef. Let beef marinate at least 3 hours (overnight if refrigerated). Drain meat. Reserve marinade. In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside. Brown beef in the bacon fat. Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.

This iconic French dish makes a romantic dinner and an exquisite celebratory meal. The dark and silky sauce and the aromatic smell of the wine and the onions make this something to look forward to on special occasions. For a really delicious dish, use porcini mushrooms, also called cepes in France. While it is okay to use button mushrooms, they don’t have much flavor compared to the earthy and scrumptious cepes. Pinot Noir is typically the kind of wine used to make beef bourguignon in Burgundy and elsewhere.


Beef Recipe: Beef Wellington

Beef WellingtonA traditional English healthy dinner dish, Beef Wellington is beef tenderloin coated with pâte, wrapped in puff pasty and baked in the oven. In this version by Chef Timothy Barton, beef tenderloin is topped with sautéed mushrooms enhanced with red wine, cream and veal glaze, a preparation known as mushroom ragout then wrapped in puff pastry and baked in the oven until golden brown. Two kinds of mushrooms are used to make this recipe: oyster mushrooms and button mushrooms.

Traditional Beef Wellington was named after Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original version of meat recipes dish, however, was probably quite simple: A paste of flour and water placed over the beef, which was then baked. Later, it became a fancier dish, featuring puff pastry and pâte. The common problem encountered when creating classic Beef Wellington, aside from its fussiness, is that the pastry on the bottom inevitably becomes soggy. In some recipes, the coated meat is wrapped in crepe to prevent the pastry from turning soggy. Chef Timothy Barton’s version, however, comes up with a simpler solution and turns the dish into something even amateur chefs can pull off.

Ingredients: 1 Sheet of Puff Pastry, 8 oz. Centre Cut of Beef Tenderloin, 1 cup sliced button mushrooms, ½ Torn Oyster mushrooms, 1 tsp. finely chopped shallots, 2 oz. red wine, ½ cup 35% cream, 1 cup veal glaze, 1/3 tsp. finely chopped garlic, 2 eggs, Salt and Pepper

Preparation Instructions: Beef Wellington Recipe

Season and grill the beef tenderloin searing all sides, and remove from grill and cool. In a sauté pan, heat up two tablespoons of canola oil until almost smoking. Add mushrooms, toss in pan repeatedly. Add shallots and garlic, toss repeatedly. Add red wine, and flame. Add veal glaze, add 35% cream and reduce for 2 minutes until thick. Remove from heat, and place on cooling dish, and cool to room temperature. On a separate cutting board layout puff pastry sheet, approximate size, 6 x 10 inches. Cut one thin strip lengthwise with an approximate width of 2 inches. Cut one square piece, approximately, 4 x 4 inches. Place beef tenderloin on a baking tray, put a tablespoon of the mushroom ragout on the top of the tenderloin. Whisk egg yolks in a small bowl and add a touch of cream and a pinch of salt to create an egg wash. Brush both sides of the 10 x 2 inch puff pastry in the egg wash. Wrap the strip of pastry around the outside of the beef tenderloin. Brush both sides of the square piece of puff pastry with egg wash. Place on top of the beef tenderloin, tucking the sidepieces underneath, and pressing down onto the sidepiece, to form a tight seal. Place in the refrigerator for half an hour to an hour. Preheat oven to 375 degree F if using a convection oven. Preheat to 425 degrees F in a conventional oven. Place the Beef Wellington in the oven, approximately 12 to 15 minutes, until pastry has risen and is golden brown. Remove from oven, and let rest for two to three minutes. Place on plate and serve.

A mushroom ragout is essential to this version of Beef Wellington, and consists of cooking oyster and button mushrooms sautéed in a pan until golden. Then aromatic garlic and shallots are added. With red wine, the whole is flambéed and veal stock is added for additional flavor. Finally, cream is added to thicken the ragout. To keep the puff pastry from becoming soggy, the mushroom ragout must be cooled completely before it is topped over the grilled beef tenderloin, which should have been cooled too. After the whole thing is wrapped in puff pastry it is chilled in the fridge to keep it in tact as it bakes.


Beef Recipes: Beef Stroganoff

Beef StroganoffBeef Stroganoff is a Russian healthy dinner dish of sauteed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon, and Brazil. Stroganoff is also popular in the Nordic countries. In Sweden, a common variant is sausage stroganoff, which uses the local falukorv sausage as a substitute for the beef. Beef stroganoff is however also a common dish. It is very popular as basic food-service healthy recipes dish, because it is very easy to produce in large quantities.

Ingredients: 1 lb. beef fillet, ½ lb. button mushrooms, 2 onions, 2/3 cup double cream, 1 spoon tomato concentrate, 1 spoon mustard, 1.8 oz. butter, 2/3 cups oil, 1/4 cup white wine, salt, pepper

Preparation Instructions: beef stroganoff recipe

Peel and mince the mushrooms and onions.  Cut the beef fillet into fine strips. Marinate for 1 hour in oil and white wine. Season. Melt the butter in a pan. Add one spoon of oil. Heat. Add the mushrooms, then the onions. Allow to cook for 10 to 15 minutes. Add the double cream, mustard and tomato concentrate. Bring to boil and store aside.

Beef stroganoff is a dish consisting of strips of lean beef sauteed and served in a sour-cream sauce with onions and mushrooms. The recipe, which is of Russian origin, has been known since the eighteenth century, but its name appears to come from County Paul Stroganoff, a nineteenth-century Russian diplomat. Legend has it that when he was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be coped with by cutting it into very thin strips. The origin and history of Beef Stroganoff is an excellent lesson in food lore. While food historians generally agree the dish takes its name from Count Stroganoff, a 19th century Russian noble, there are conflicting theories regarding the genesis of this “classic” dish. Certainly, there is evidence confirming the recipe predate the good Count and his esteemed chef.


Pork Recipe: Meat Farandoles

Meat FarandolesA luscious medley of juicy grilled meats, meat farandoles is the apex of paradise for lovers of meat recipes. This healthy dinner recipe consists of an assortment of grilled meats and their sauces arranged in one large plate with a corolla of vegetables in the middle. This dish includes at least six types of meat: smoked pork, chicken, duck, beef, veal, lamb, and chipolata sausage. Just reading through the list is enough to give you a heart attack (from pure pleasure). The term farandoles refer to a kind of dance that originates from Provence, typically performed with music that is measured in 6/8 time and a lively tempo that can range from moderate to fast.

The distinct and different flavors of the meat are experienced in one meal. The custom is to eat little by little, sampling a slice of beef and then a piece of pork, and then a little lamb and then some duck, eating them together with thin slices of vegetables. Sip some red wine in between bites and luxuriate in gustatory satisfaction. This highly filling dish is best enjoyed with an equally luxurious wine such as Cotes de Provence rouge or Bordeaux.

Ingredients: 3 1/2 oz. smoked pork breast, 3 ½ oz. beef fillet, 3 1/2 oz. chicken breast, 4 lamb chops, 4 small chipolata fresh sausages, 3 1/2 oz. veal fillet, 4 slices duck fillet, olive oil, 1 zucchini, red tomatoes, 1 bunch chives, 1 tarragon branch, 3 parsley branches, 3 chervil branches, 1 basil branch, Meat gravy (previously recovered from cooking or roasting), Xeres vinegar, butter, salt, pepper

Preparation Instructions:Meat Farandoles Recipe

For the vegetables, you need a flat earthenware dish (a small dish mold wrapped in aluminum foil) and some olive oil. Slice the courgettes or zucchinis into thin chips and arrange them around the dish while overlapping the half of the ones under them, making a circular petal-like arrangement. Do the same for the tomatoes after slicing them into thin wedges, but this time, towards the opposite direction. Fill the center too. Sprinkle with salt and a little olive oil (which would be done for each level). Add another layer of courgette on top of the tomatoes. Bake in the oven for about 10 minutes.  Mix the herbs together then mince them. Add them to the meat juice. Add a few drops of cherry vinegar. Stir well. Brush the chunks of meats with olive oil then sprinkle with salt. Grill them on a moderate temperature. (Note: Each meat has different time required before properly cooked. Don’t presume them to be done at the same time)  Take the baked vegetables and remove the excess juice. Drop it on another plate – in one swift movement to keep them from breaking apart. Sprinkle the grilled meats with ground pepper then arrange around the vegetables. Finally, pour the meat sauce over the grilled meats and then you’re ready to serve. Enjoy your meal!

This recipe takes inspiration from this popular folk dance, making a symphony and music out of different kinds of meat. It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s as simple as meat seasoned with nothing but salt and freshly ground pepper. Grilling has got to be the perfect illustration of summer. And whether you do it on the beach or in the backyard, the aroma, the smoky flavor of the food, the caramelized natural sugar from the meat will give you a holistic sense of pleasure like dancing farandoles.


Pork Recipe: Barbecue Baked Beans

Barbecue Baked BeansFour kinds of beans are covered in barbecue sauce and baked in the oven in this simple and delectable recipe that makes an awesome party food. Make this for your next barbecue, outdoor, or tailgate party. It’s delicious and fun and can be prepared ahead of time. It’s delicious with hotdogs and grilled meats or seafood, and chilled beer. Barbecue baked beans best recipes also make a delicious topping to hotdogs and hotdog buns. You can also top it over rice or use it as a scrumptious dip for nachos, tacos or chips.

In this healthy dinner recipe, canned dark red kidney beans, canned lima beans, canned butter beans, and canned pork and beans are combined together to create the ultimate beans meat recipes dish. Ketchup, mustard, brown sugar and vinegar are mixed together to make a sweet and tangy barbecue sauce that is used to flavor the beans and bring it to harmony. Bacon and onions are also added to the dish to give it a savory and lip-smacking flavor.

Ingredients: 8 slices bacon, 2 medium onions, 1 can (15 oz.) dark red kidney beans, drained, 1 can (15 oz.) lima beans, drained, 1 can (15 oz.) butter beans, drained, 1 can (15 oz.) pork and beans, 1 cup light brown sugar, 1 cup ketchup, 2 tbsp. dry mustard, 2 tbsp. white vinegar

Preparation Instructions: Barbecue Baked Beans Recipe

Preheat oven to 350 degrees F. Cut bacon into 1-inch pieces. Chop onion. Sauté bacon and onion together in a large skillet until bacon is transparent, 5-10 minutes. While bacon is cooking, mix beans together in a bowl and pour into a greased casserole dish. In a small bowl, mix together sugar, ketchup, mustard and vinegar. When bacon is cooked, pour bacon and onions over top of beans in casserole dish. Cover with ketchup mix. Bake, uncovered, 1 1/2 hours.

The various colors of the beans make a wonderful presentation. Red, green, yellow and pink make an attractive looking dish that is even more alluring to eat. If you are celebrating a sports event, this is a great dish that allows you to represent various team colors in one. What’s also great about this dish is that it can be easily contained and won’t make much of a mess. You can easily reheat it if needed but it can also be enjoyable lukewarm or at room temperature. If you are going for a Mexican themed party or meal, wrap barbecue baked beans in pita bread together with some flavored and spiced rice and lettuce for a fun twist to burritos. Add some chili sauce or chili peppers to the mix for something hot and spicy.


Pork Recipe: Truffle with Bacon and Foie Gras

Truffle with bacon and foie grasTruffle, bacon, and foie gras make up a holy trinity in this scandalously luxurious gourmet healthy dinner recipe. Puff pastry is stuffed with black and white truffle, smoked pork, and foie gras then baked in the oven until golden. Truffle sauce is made with port wine, pigskin, bordelaise sauce, fond blanc, and black truffles and poured over the truffle pastry. You need puff pastry prepared ahead of time to make this recipe. Flaky, buttery, rich, and airy, puff pastry crumbles in the mouth when you bite into it. Inside, the palate is sent to rapture with the earthy taste of the truffles, the smoky and deliciously salty bacon, and the lavishly exquisite foie gras healthy recipes.

To make puff pastry, you need to create layers and layers of butter and dough, which is done by turning and folding the two ingredients together. Unlike regular pastry dough, you don’t incorporate and mash the butter and dough together. It is important for the butter to remain solid and should not melt into the dough. When making puff pastry it is essential to work as quickly as possible on a cold surface and area, while remaining gentle in handling the ingredients. Puff pastry, therefore, is not for the novice cook. It requires some practice before it can be perfected. The pastry should be evenly layered and rolled to the same thickness so that the edges end up even and straight. When baked, the pastry expands and forms large air pockets inside making it taste and feel heavenly. You can also buy puff pastry ready to roll and bake in the pastry shop or grocery.


Truffle sauce: 3 1/2 oz. shallots, olive oil, 1.4 oz. smoked pork breast pigskin, 1 cup Port wine, 1 pint sauce bordelaise sauce, 1 cup fond blanc (chicken breast fond, 1.8 oz. black truffles

Truffle Preparation: 0.88 lbs. puff pastry, 0.88 oz. black truffles, 10 white truffles, about 1 oz. each, 1/4 lb. smoked pork breast), 3 1/2 oz. foie gras, Guerande salt; pepper

Preparation Instructions: Truffle with Bacon and Foie Gras Recipe

Truffle sauce: Mince the shallots. Sweat in olive oil. Add the pigskin and moisten with port wine. Reduce until dry. Moisten with the bordelaise, then with the fond blanc. Allow to reduce until obtaining desired thickness. Grate black truffles directly into the mixture and season. Truffle pastry: Spread dough to about 1/3 inch in thickness. Cut 10 round circles, each with about 4 2/3 inch in diameter. Grate black truffle into the center of each disc. Place a white, 1 oz. truffle on top. Lay a thin slice of smoked pork breast around it. Place 0.35 oz. of foie gras on the truffle. Season with coarse salt and pepper. Fold the edges of the dough over the truffle and close it, forming a round dough ball. Turn the ball so the fold is at the bottom. Brush the surface with egg yolk. Allow to rest for 1 hour in a cold place on sulfuric paper. Cook the truffles in their crust in a 428 degrees F. oven for about 10 minutes. Pour the truffle sauce over the serving dish. Serve the remaining sauce in a gravy bowl.

You also need bordelaise sauce, which is an ingredient for making the truffle sauce in this recipe. Bordelaise is a rich and flavorful sauce made with butter, shallots, bone marrow, demi-glace, and dry red wine. It is named after Bordeaux, a region of France, which is famous for its wine.


Pork Recipe: Sweet and Sour Pork Stir-Fry

Sweet and Sour Pork Stir-FrySweet and sour pork noodles stir-fry healthy dinner recipe is a light and healthy midweek meal. It is a quick and simple recipe that is ideal for the busy modern lifestyle. In healthy recipes, pork tenderloin are cut into small pieces is stir-fried. Then it is flavored with a sweet and sour sauce consisting of balsamic vinegar, soy sauce, sugar, ketchup, garlic, onions and olive oil. Also added in the mix for color, texture and flavor are snow peas. For a complete and satisfying meal this luscious stir-fry is topped over boiled Lo Mien noodles.

Lo Mein noodles are made of wheat flour and eggs. They can be purchased either fresh or dry and come in either flat or round. The dried variety is best for frying. For this recipe it is best to use the fresh variety, although you can use either depending on your preference. Just like in making pasta the noodles are cooked separately. Lo mein noodles are typically boiled, which is what distinguishes them from chow mein noodles, which are fried. You can make this recipe using Chinese noodles, Asian wheat noodles, egg noodles, or ramen. According to the package instructions cook the noodles and set them aside. At the end of the process the sweet and sour pork will be topped over the cooked noodles.

Ingredients: 8 oz. Lo Mien noodles, 1 lb. pork tenderloin, cut into small pieces, 2 1/2 tbsp. balsamic vinegar, 2 tsp. reduced-sodium soy sauce, 1 tbsp. cornstarch, 3 tbsp. ketchup, 3 tbsp. granulated sugar, 1/3 cup water, 3 tbsp. olive oil, 3 garlic cloves, minced, 2 medium carrots, thinly sliced on the diagonal, 3 green onions, cut into 1/2-inch pieces, on the diagonal, including the greens, 3 cup snow peas

Preparation Instructions: Sweet and Sour Pork Stir-Fry Recipe

According to package instructions cook the Lo Mien noodles. Drain. Toss the pork with 1/2 tbsp. vinegar in a bowl. While noodles are cooking. Mix the remaining 2 tbsp. vinegar, soy sauce, cornstarch, ketchup, sugar, and water in another bowl. In a large, heavy skillet or wok heat 2 tbsp. oil over medium-high heat. Add the pork. Stir until pork is almost opaque for about 2 minutes. Then transfer the pork back to the bowl. Wipe out skillet. In same skillet heat the remaining oil. Add garlic and stir for 15 seconds. Add carrots and onions, stir-frying until crisp-tender for about 2 minutes. To the skillet add the pork, snow peas and the soy sauce mixture. Stir-fry until the pork is cooked through and the sauce thickens, about 3 minutes. Serve over hot noodles.

Instructions might vary depending on the kind and size of the noodles, but they are typically boiled in salted water for about three or four minutes. While the water is already boiling the noodles are added to the pot. They should be cooked until al dente, cooked through but firm. To keep them from sticking and to halt the cooking process, rinse the noodles in cold water after they are done. When you are ready to serve and eat them the sauce from the sweet and sour pork stir-fry should heat the noodles.


Meat Recipe: Beef and Pork Stuffed Cabbage Rolls

Beef and Pork Stuffed Cabbage RollsIf you’re having a hard time separating the leaves from the fresh cabbage, you can core the hard part and immerse the whole head of cabbage in boiling water for a minute to loosen the leaves and then carefully peel away the outer leaves for making the rolls. Once you get to the inner part and find it is difficult to peel, immerse it again in the simmering water so they come off easily. You may find that some cabbage leaves have a thick rib that keeps it from rolling up easily. If healthy recipes are the case, carefully trim the thick end of the cabbage leaves with a sharp paring knife.

This healthy dinner recipe includes ground beef, ground pork, and cooked rice to make the filling, enhanced with egg to bind them together and seasoned with celery, salt, and pepper. You can purchase already ground meat recipes in the grocery or ground the meat yourself if you have a meat grinder at home. Cook the rice beforehand so that you simply have to add it to the rest of the ingredients when you’re ready to cook the stuffed cabbage rolls. You can also use all-pork, or all-beef if this is your preference but a combination of both produces an exquisite flavor and more interesting texture.

Ingredients: 8 large cabbage leaves, boiling water, 1 egg, 1 lb. ground beef, 1/2 lb. ground pork, 1/2 tsp. salt, /2 tsp. coarse ground black pepper, 1 cup celery, minced, 1 cup cooked rice, 3 cans (8 oz.) of tomato sauce

Preparation Instructions: Beef and Pork Stuffed Cabbage Rolls Recipe

Preheat oven to 375 degrees F. Place cabbage leaves into a large mixing bowl. Fill a large saucepan with water. Heat on high heat until boiling. Pour water over cabbage leaves and let stand for 5 minutes or until leaves are wilted. In the meantime, beat the egg in a medium-size bowl. Add all the remaining ingredients, except the tomato sauce, and mix together well. Drain water from cabbage leaves. Lay them out, one at a time, and place a large spoonful of the meat mixture into the center of each. Roll them up and hold them together with toothpicks. Place rolled cabbage leaves into a large, flat baking dish. Pour tomato sauce over them. Bake for 45 minutes.

To fold the roll neatly, place the filling near the edge of the cabbage leaf leaving some space or flap to cover the meat and then fold the left and right sides like folding the margins of a paper. Continue rolling the cabbage like a fat cigar until it is completely and snugly sealed and then use a toothpick to hold it all together. The tomato sauce is poured over the stuffed and rolled cabbage once everything is in the pot and then the whole thing is baked in a 375 degree F oven for forty-five minutes.