I’ve enjoyed spending this Christmas season in the kitchen. Instead of rushing around visiting friends and relatives, I lounged in my pajamas while slow cooking. My husband was impressed that I served my Christmas Day pot roast, made with grass-fed beef from Thousand Hills Cattle Company, with a butter knife. He also enjoyed a whole roasted chicken that fell off the bone. Both were accompanied by organic parsnips, celery and carrots that were caramelized sweet from meat drippings and melt-in-your-mouth tender from the slow cooking.
I tried my sister-in-law’s recipe for Black Molasses Sticky Buns with great success. And today I worked on refining my grandmother’s Stuffed Cabbage recipe. I’m posting that recipe here for your enjoyment. Hey, if you use this recipe, let me know how it turns out and if you have any suggestions on the instructions. Thanks!
Happy holidays from Heidi Ho
