I like to think that when guests arrive in my home, the wonderful aromas of home cooking release all sorts of pleasant "feel good" chemicals in their brains.
An older gentleman down the hall from me has even commented to me on more than one occasion that he loves to stand just outside my door because the smells emanating from within remind him of his mother and her cooking :)
It is for this reason that I dread making a delicacy that my family enjoys so much. No matter what you do and no matter HOW GOOD the finished product tastes, there is no way to mask the offensive odors produced by cooking stuffed cabbage. Which is in part why when I do undertake the task, I make enough for a small army to last for several months. Yesterday was "the day"..... I'm attaching the recipe for all you
gluttons for punishment brave souls. The end result is DELICIOUS. Make sure you do it on a day when the weather is nice enough to open all the windows and you have plenty of scented candles on hand.
Stuffed Cabbage (I double this recipe - it freezes very well)
1 head cabbage
1 1/2 lbs. ground beef -- seasoned to taste
3/4 cup raw rice
1 1/2 cups ketchup
2 cups ginger ale
Freeze cabbage head in plastic bag for 2-3 days. Defrost 24 hours. Core and pour boiling water over the inside. The leaves will fall off. Check leaves.
Fill cabbage leaves.
Stack in pot with boiling sauce.
Cover pot and cook for 2 hours.