I tried something new....for me that is....

CHARLIE · March 10, 2012, 01:14:29 AM

In February Raider_Bill mentioned stuffing pork chops with sausage. That sounded so good that I fixed sausage stuffed chops one night for supper and it was good. So I started thinking about how I could incorporate that idea into another dish. Well, tonight I did and it turned out well. I took about a 6 inch long piece of pork tenderloin and with a sharp knive unrolled it. I started slicing around it lengthwise until I had a long slab of meat about 3/8 inch thick. I then took one pound of ground breakfast sausage and layered it on top and then rolled it up like a jelly roll. I used toothpicks to keep the thing from unrolling. I roasted it in a 350°F oven to 160°F internal temperature (took about 1½ hours) and then let it set awhile before slicing it. I fixed a side of potato chunks drizzled in olive oil, a little garlic powder and sprinkled with dried dill weed, which I baked in a 350°F oven. When Donna got home, she made some hot sweet and sour cabbage. I baked a loaf of bread to go along with it and Donna fixed some herbed olive oil to dip the bread into. It was an especially fine meal and rather simple to fix. I'm stuffed. It was a good meal and one I'd fix again.

beenthere · March 10, 2012, 01:24:48 AM

Charlie
You even make it sound good, and would like to try that sometime. 8)

Norm · March 10, 2012, 07:20:56 AM

Wow Charlie not only are you a heck of a woodworker sounds like you're one heck of a cook!

So I'm intrigued what sweet and sour cabbage is?

Magicman · March 10, 2012, 07:54:21 AM

I had a friend that would run his filet knife through a deer loin and insert a smoked sausage link and won one of those wild game cookoffs with his recipe. He is gone but his recipe lives on.

CHARLIE · March 11, 2012, 12:00:03 AM

I'm not much of a cook but do have my specialties. I do follow recipes to the letter when I have one. If it says 1 teaspoon, then I get the teaspoon measure out and measure exactly 1 teaspoon. It drives Donna nuts cause she guesstimates.....but she's one heck of a great cook.

Norm, I'll have to ask Donna how she makes sweet & sour cabbage. All I know is she uses vinegar and probably sugar. She cooks it rather quickly in a cast iron skillet. I'll let you know.

dail_h · March 14, 2012, 12:14:50 AM

I'm waitin for cabbage reciept too

CHARLIE · March 14, 2012, 01:27:26 AM

I'm working on it.

Two things have to happen. First I have to remember to ask Donna, which I did tonight. She sorta described it to me and then said she'd get me the recipe. That's part two I'm waiting on. ;D

zopi · March 14, 2012, 02:21:29 AM

I saw a recipe for a flayed pork loin awhile back...same deal but it was stuffed with cranberries amd walnuts....

I made a meat pie the other night...my kids went nuts for...rolled a batch of proofed bread dough out on a cookie sheet...layered on seasoned ground beef, carmelized onions and sharp cheddar, rolled it up amd let it rise the second time, and baked until the bread was done...served with brown gravy...

CHARLIE · March 15, 2012, 11:08:49 AM

DONNA'S SWEET & SOUR CABBAGE

Ingredients
1 Tablespoon Olive Oil
1 onion, cut in half and sliced
1 lb. cabbage, white and red mixed cut into large strips
1/4 Cup Red Wine Vinegar
1/4 Cup Brown Sugar (or Brown Sugar Substitute)
1 Apple, cut into about 8 wedges
Salt & Pepper to taste

Preparation
Drizzle a large skillet with olive oil.
Add onion and cook 2-3 minutes at medium heat
Add cabbage, sugar, vinegar, salt/pepper
Cover and cook for 5 minutes
Add apple and mix in
Cover and cook for an additional 10 minutes more until cabbage is just tender

Comments
Donna uses the cabbage we have on hand. She likes to use both white and red, but sometimes she'll use all white and sometimes all red depending on what she has.

We've been to German restaurants where they cook the cabbage almost to a mush. We don't like that. We like this cabbage cooked until it is just tender.

Norm · March 18, 2012, 07:48:43 AM

Sounds great Charlie, and thank you Donna!

CHARLIE · March 19, 2012, 01:10:34 AM

Norm, Donna appreciated the thank you. Give that cabbage recipe a try. It's easy enough and one of my favorite ways to eat cabbage.

sandhills · March 19, 2012, 01:21:06 AM

Better give Donna another Thank You! ;)

WildDog · March 19, 2012, 05:17:48 AM

Another thanks from this quarter

Norm · March 19, 2012, 08:32:10 AM

I bought a head of cabbage at the grocery store yesterday Charlie so I'll be giving it a try this week sometime!

Raider Bill · March 19, 2012, 10:32:18 AM

I made this Saturday same recipe as Charlies but have been doing it like this for many many years. DELISH!

CHARLIE · March 20, 2012, 01:15:33 AM

I tell Donna about all the thank you's for the recipe. She'll appreciate that.

Den Socling · March 22, 2012, 05:47:26 PM

I don't know why but it seems that I always end up at this board at just about supper time! :D

CHARLIE · March 23, 2012, 01:37:59 AM

I know what you mean, but for me it doesn't even have to be time to eat and I'll find myself checking this Board out. ;D

CHARLIE · April 11, 2012, 08:46:32 PM

Did anyone try the cabbage recipe? Good or bad?

sandhills · April 11, 2012, 11:59:00 PM

Not yet Charlie, but trust me, it's coming

.

Norm · April 12, 2012, 09:03:14 AM

I have a head of cabbage in the fridge for this recipe Charlie. We've been super busy with spring field work but it's supposed to rain and I'll try it as soon as we are rained in.

Raider Bill · April 12, 2012, 10:22:01 AM

I've had it twice since this post. I did realize that I had always used apple cider vinegar instead of red wine. I also use balsamic from time to time.
Another twist I do is throw a few pork chop pieces in and let them simmer while the cabbage is cooking.