Unstuffed Cabbage Rolls

A place for everyone and everyone in their place.  Though these "places" are a bit different right now.  My daughter is in her dorm room in Minnesota and my son is in an apartment in Madrid, Spain (technically as I'm writing this he's on plane somewhere between Atlanta and Madrid) and we are at home with our furry kids (who are snoozing) and watching shows on the DVR.

It has been a very challenging day for me emotionally.  But, I think I'm going to be fine.  I know my son is going on a wonderful adventure studying in Spain this term.  I know that he will come back a better person because of it.  I know that I love him more than anything.  I know that I am so proud of him and all he has accomplished thus far in his life.  I know that he is blessed to have such a wonderful opportunity.  I know that my wonderful husband is here to let me vent, cry and be crabby - I love him so much!  I know that I am so jealous of this opportunity my son has and I wish I had been able to have the same, but made other choices.  And, I know I will not sleep tonight until I hear the phone ring and know he is safe on Spanish soil.



Are you all tired of hearing me complain and whine?  I'm sorry.

Let's get on with this recipe.  I found it and it sounded perfect.  No putting meat and rice into a cabbage leaf and trying to keep it intact while you roll it up and put it in a casserole dish.  So, why not make it a casserole instead?  Genius!  Note to self, next time half the recipe.  It makes an awful lot for just two people.  Chip will be eating leftovers forever!!!

Honestly, it's delicious and I will make it again and again!!  Have a great Thursday everyone!

Unstuffed Cabbage Rolls
(adapted from a card at Penzey's)

1 1/2 lbs ground chicken
3/4 cup uncooked white rice
1 onion, chopped
1 Tbsp Penzey's Mural of Flavor
1 tsp freshly ground black pepper
2 egg whites
2 1/2 cups ginger ale
1 1/2 cups ketchup
1 cup tomato sauce
1/2 head cabbage, grated (8 cups)

Preheat oven to 350°.  Grease a 9x13 pan and set aside.  In a large bowl, combine the meat, rice, onion, spices, and egg whites and mix well.  In a separate bowl, mix the ginger ale, ketchup and tomato sauce.  Place 6 cups of the cabbage in the baking dish.  Spread the meat-rice mixture over the cabbage.  Sprinkle with remaining cabbage.  Pour the ketchup mixture over the top. Do not stir.  Cover with foil and bake at 350° for 1 1/2-2 hours, until liquid is absorbed.

Serves: 8