Cabbage Roll Soup

INGREDIENTS

• 1 large onion diced
• 3 cloves garlic minced
• 1 lb lean ground beef
• 1/2 lb lean ground pork
• 3/4 cup uncooked long grain rice
• 1 medium head cabbage chopped (core removed)
• 1 28 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 1/2 cups V8 or other vegetable juice
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 bay leaf

INSTRUCTIONS

1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
4. Remove bay leaf and serve.

Cabbage Lasagna

INGREDIENTS

1 large head cabbage, leaves separated

2 tbsp. extra-virgin olive oil, plus more for baking dish

1 onion, chopped

2 cloves garlic, minced

1 1/2 lb. ground beef

1 (28-oz.) can crushed tomatoes

1 tbsp. balsamic vinegar

1/4 c. torn basil leaves

Kosher salt

Freshly ground black pepper

3 c. ricotta

2 eggs, beaten

1/4 c. grated Parmesan, plus more for serving

3 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil. 
2. In a medium bowl, combine ricotta, eggs, and Parmesan. 
3. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more. 
4. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

CHELSEA LUPKIN

Rosario's Roasted Red Salsa

Recipe from Rosario’s, San Antonio

5 medium ripe tomatoes
3 jalapeño peppers
1 medium garlic bud
salt

Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used.

Cool Ranch Zucchini Chips

2 

zucchini, sliced very thinly into coins

1 tbsp. 

extra-virgin olive oil

1 tbsp. 

ranch seasoning

1 tsp. 

dried oregano

Kosher salt

Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 225°. Grease a large baking sheet with cooking spray. Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture.
2. In a large bowl, toss zucchini with oil then toss in ranch seasoning, oregano, salt, and pepper. Place in a single layer on baking sheets. Bake until crispy, about 1 hour 20 minutes, checking after about an hour. Let cool to room temperature before serving.

Allen's Artisan Bread

3-3 1/2 C flour, 1 1/2 C water, 1/2 T yeast, 1 t salt.