48 responses

  1. Melissa S.
    January 14, 2010

    i’m def betting you needed more sauce…i’ve tried stuffed cabbage before and sauce is the biggest thing you need!

    love the frame! i should organize my race bibs/medals like that…yikes.

  2. Jessica @ The Process of Healing
    January 14, 2010

    It has completely felt like Friday to me all day, this has been THE longest week ever!!!

    And I also like to unwind in the kitchen. You are so creative!!!!

  3. Carrie @ I See Monsters
    January 14, 2010

    You definitely need a sauce (tomato-based, maybe?) to pour over the rolls so the cabbage doesn’t get dried out. If you roll them and put them in the dish seam side down, you can avoid the toothpicks as well.

    Otherwise, they sound yummy! I love kitchen experimenting as well. Me, a stove and my iPod spinning some tunes is my idea of a good time. πŸ˜‰

  4. Evan Thomas
    January 14, 2010

    That sounds like it would be soooo good with taco seasoning!

  5. Stacey
    January 14, 2010

    I’ve only had my grandma’s stuffed cabbage, but I know she cooks (steams? boils? not sure!) the cabbage leaves before she stuff them. And then when they go in the oven there’s sauce poured over the stuffed cabbages too so it all melds and get kind of mushy.

  6. jenn
    January 14, 2010

    boil the cabbage leaves for a few minutes (not sure exact time). thats what my mom does and its always delicious.

  7. Amanda (Two Boos Who Eat)
    January 14, 2010

    Love that you have a dedicated running/accomplishment wall!

  8. Jayce
    January 14, 2010

    Cook the cabbage a little, make the rolls, then cover with sauce before baking – yum! Maybe a little sauce if you want the inside to be a lil different. Love the wall!

  9. Heather @ The Single Dish
    January 14, 2010

    Such a good idea to frame your marathon stuff! I love it! I agree, this week is dragging. Do you have Monday off from work? I do, 3-day weekend-woo hoo!

  10. Jordana
    January 14, 2010

    Just a tip for the next time you make stuffed cabbage. You should boil the leaves in water, before you stuff then, until they become just soft or are “al dente”. Also, when you bake them, it may help to pour a little tomato sauce on the top so they don’t dry out:)

  11. weightwatchersforone
    January 14, 2010

    Tea on an empty stomach makes me SO sick! I love the creative ideas you come up with even if they don’t all work out perfectly.

  12. Erin
    January 14, 2010

    That looks delicious — sorry it didn’t turn out as good as you hoped. I love lettuce wraps at Asian restaurants but have never tried to make it at home. A good idea!

  13. Jenna
    January 14, 2010

    Stuffed cabbage looks great-sorry to hear it was okay!
    Love the marathon wall:)
    Jenna

  14. Britt
    January 15, 2010

    great way to display the medal & bib! I should really do something nicer with my stuff. although I learned the other day about a couple called mile 22 that makes bags out of marathon bibs, course maps, etc. I think I might need to do that.

  15. Becca
    January 15, 2010

    I agree that the week has been dragging! I’m so glad it’s Friday tomorrow and I’m so thankful this is my WEEKEND OFF!! I think the frame is a great touch to showcase your medals! Looks nice!

  16. Kara (@ Kara’s Marathon)
    January 15, 2010

    Awesome race wall! πŸ˜€ I need to do something with my half-marathon medals…

  17. Annamarina
    January 15, 2010

    I love the way you framed your medal and bib! I’m going to have to look for a similar frame so I can do the same thing!

  18. busylittlelexi
    January 15, 2010

    That does look yummy. I think if you steamed the leaves it would help a lot. They are still strong enough to hold the filling with a little steaming.
    Hope that helps. Have a good evening. I love the race wall. I have a long way to go!

  19. jenngirl
    January 15, 2010

    I’ve never tried stuffed cabbage, but maybe steaming it a bit would give a bit more flavor? Might smell though…

    Your race wall looks awesome! What great motivation! πŸ™‚

  20. cookinfanatic
    January 15, 2010

    Stuffed cabbage has to be cooked in liquid, no doubt about it (I’m Polish, this stuff is in my blood haha)… try that next time! πŸ™‚

  21. Lauren @ Reading and Running
    January 15, 2010

    What an amazing race shrine. Hopefully someday I’ll have my own!

    I’m not a huge cabbage fan but maybe just fresh crunchy cabbage would’ve helped. I always enjoy lettuce wraps with the crunch of the lettuce. Yum!

  22. Stepfanie
    January 15, 2010

    Meghann,
    Next time, try blanching the cabbage leaves, then rolling them and braising them in tomato sauce. The acid in the tomato sauce helps soften the cabbage.

  23. Heather @ The Joyful Kitchen
    January 15, 2010

    dinner sounds good, hopefully you find out the missing part and post the recipe! it still looks gorgeous though!

  24. Sonja @ ActiveFoodie
    January 15, 2010

    I love stuffed cabbage, something I ate all the time growing up. Maybe next time instead of baking it try cooking it in a deep skillet with some broth? Either chicken broth, vegetable broth, or tomato juice? Just a thought! By the way, I LOVE your wall of bibs! Makes me wish I would have kept mine, darn!!

  25. Jessica
    January 15, 2010

    These remind me of something my Polish Grandma made when I was younger. (http://en.wikipedia.org/wiki/Go??bki)

    You definitely need more sauce, but I think everyone has said that. πŸ™‚ Place some sauce in the bottom of the pan, so the cabbage doesn’t stick. Also, if you use less filling per leaf, you can roll them a little more tightly (and place seam down) so that when they cook, they’ll stick together a little better.

    I love how creative you are with your dishes!!

    Congratulations on completing your second full marathon!!!

  26. burpexcuzme
    January 15, 2010

    HEy Meghann!
    I think you chose the wrong cabbage for this..go for the NAPA cabbage. Trust me. Wrap it in the napa cabbage, and then STEAM it. My mom does this with pork filling, and it’s freaking delicious. πŸ™‚

  27. Ally
    January 15, 2010

    I make a very similar dish to the one above – I think the secret is it has to be cold! I make cabbage (or lettuce) wraps with cold fillings, like chopped carrot, cucumber, and tuna or minced beef. They’re very fresh and tasty.

  28. foodfitnessandfreya
    January 15, 2010

    What on earth is rutabaga?
    I agree with some other people, maybe steaming would work? It definetly looks like it’s going to be a good idea πŸ™‚

  29. Gwen
    January 15, 2010

    Hi, Your dinner looked good, You have to boil the cabbage leaves first then stuff them and bake, then it would have come out the way you wanted it to, try it the next time. Boil the leaves for about 5 to 6 minutes rinse in cold water and then stuff and bake. Good luck !!!

  30. madisonruns
    January 15, 2010

    Love your kitchen “experiments”. I’m too much of a wimp to try anything out of the blue!

    Racing wall looks great, by the way!

  31. Heather
    January 15, 2010

    I love love love your race wall!! Look how accomplished you are! πŸ™‚ I can’t wait to get a race wall going myself πŸ™‚

  32. Jamie
    January 15, 2010

    Your wall looks so cool! What a great way to remind yourself of all your accomplishments πŸ™‚

  33. Christy
    January 15, 2010

    Nice race wall! How cool is it to be able to look at all those accomplishments all the time!?!

  34. Shannon
    January 15, 2010

    I’ve taken notes on what everyone said because I really like the idea of stuffed cabbage leaves.

    That is quite a wall of accomplishments!

  35. Ada
    January 15, 2010

    That sounds like such a great recipe idea. Perhaps you have to boil the cabbage leaves to make them softer?

  36. Amy
    January 15, 2010

    I agree with you that this week has really been a slow one…. hope your Friday is a nice and quick work day for you!

    PS: LOVE the “race shrine” — it must really warm your heart and inspire you to look at it and remember all you’ve all ready accomplished πŸ™‚

  37. RED
    January 15, 2010

    I learned from a Williams Sonoma cookbook to put the entire head of cabbage in the freezer overnight, then let thaw to room temperature, cut out the core of the cabbage and peel the leaves off. The leaves are flexible and won’t tear! The easiest way to do it!

  38. megan
    January 15, 2010

    we make stuffed cabbage all the time, but we boil the cabbage first, then stuff it, then put it back on the stove with a mixture of water and sauerkraut to finish heating/cooking. It’s so good (if you like sauerkraut) Actually I don’t even really like sauerkraut, and I throw mine away, but it gives an amazing flavor to the filling.

  39. fitandfortysomething
    January 15, 2010

    I love all of your food concoctions Meghann! Infact I try to copy them quite a bit,

  40. Anna
    January 15, 2010

    That’s a great wall of fame!! Very inspiring!

  41. Cait (Cait’s Plate)
    January 15, 2010

    YES! This week has been ROUGH. I’ve never had such a hard time getting out of bed in my life!!

    Your framed metals and numbers and running exploits are SO inspirational! You must feel so proud of yourself!

  42. Casey
    January 15, 2010

    Yep….my week has totally dragged. Your dinner idea sounded like a good one!

    Have a great weekend Meghann :).

  43. Laura Georgina
    January 15, 2010

    Looks like a yummy dinner (I was eyeing the rutabaga with particular love)…. For the rolls, maybe steam or boil the cabbage leaves to make them a bit softer? They still look great and I’m going to have to try something like that soon.

  44. allisonisactive
    January 15, 2010

    Love the race wall! I frame the medals and race numbers from Disney always, along with pictures and course maps. I need to get a bulletin board like your for memorabilia from “other” races! I should get a picture of my race wall up on my blog.

  45. jeri
    January 15, 2010

    “Finally” got around to it. Girl you just ran it 5 days ago!! :p

  46. Sara
    January 15, 2010

    I love stuffed cabbage, boiling the leaves makes them roll easier. It still looks delicious! I’ve never had rutabaga before… what does it taste like!?

    The wall looks like it would be great motivation to keep going.

  47. Ali
    January 15, 2010

    That dinner looks amazing! Love your new edition! that looks awesome int he frame!

  48. Danielle
    January 17, 2010

    I made a similar concoction for veggie stuffed cabbage and it wasn’t all that great. I wonder if it just needs the meat in it?

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