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Stuffed Cabbage Vinaigrette Recipe

Ingredients

1 1/2 pounds lean ground beef

4 eggs

4 tablespoons Worcestershire sauce

4 cloves crushed garlic, crushed

1 cup white wine

4 cups dry summer wine

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup Italian seasoning

1 tablespoon olive oil

1/2 teaspoon dried basil, or 1 dash reduction by a teaspoon of dry mustard powder

1 teaspoon dried parsley

1/2 teaspoon ground allspice

1/4 teaspoon dry red pepper flakes

1/3 cup dry mustard powder

1 cup canned black olives, drained

1/3 cup dry red onions, diced

1/2 cup crushed tomatoes

salt and 3/4 cup water

1 (16 ounce) jar blueberries, chopped

Directions

In a large bowl, combine the ground beef, eggs, Worcestershire sauce and garlic; simmer for 1 minute. Heat the wine and milk; simmer 300 to 450 seconds or until it thickens enough to coat.

Put the tomatoes in a 3-quart saucepan and cook them until they soften. Season the vinegar with red pepper, salt, pepper, salt and ground black pepper. Put the tomatoes in a 2-quart saucepan and cook them until soft.

When the sauce has cooled, blend in the olives, onion seeds, black onions and tomatoes. Saute in a moderately hot skillet, cover and simmer, covered, 25 minutes.

Whisk in the vinegar mixture and milk until all the liquid is absorbed. Garnish each serving with 1/2 cup of blueberries.