In Vacanza

The witching hour is practically upon me...I've been working like an insane person, compiling a packing list, studying my Italian verbs, writing way too many instructions for the cat/housesitters, and all that's standing between me and my vacation is two more (very full) days at work and, you know, the actual packing part. 

David and I have been spending most of our evenings at home this week, both to get more time in with Ingrid and to get ready to go.  Have you ever been so behind on blogging that you stop taking photos of food because you don't need more things to blog?  In the past week I have not photographed a terrific seafood risotto, a marvelous chicken piccata and a zippy fennel salad.  My future blog entries runneth over, though the chicken piccata was both easy and tasty enough that I expect to make it again this summer and will blog it then.

The exception was the cabbage rolls that I made earlier this week out of the head of cabbage that was rolling around in the vegetable drawer begging to be used.  A word of caution on making these:  my sweet little organic head of cabbage made this recipe more difficult--ideally, a cabbage with larger leaves would be better.

I found myself with a lot of leftover filling on my hands, which I made into meatballs and served with pasta last night. 

Finally, a thanks to those who commented on my mention that I had a no good, very bad day last Saturday.  Some of you may recall that I there was a situation with a friend with whom I was very close, who was having lots of issues during a play we were working on last fall and subsequently left the production.  He's said lots of awful things about me, and I've just been trying to be dignified and keep my head up because confronting him would have been pointless.  He has some significant problems and somehow I've become the scapegoat for them.

At a wedding we were both at last weekend, he yelled at David.  At the wedding.  Horrible and humiliating and painful, so of course I burst into tears and David and I left the reception.  This has been going on for six months and it's not getting any easier.

I hate being such an emotional person.  It's hard to write about this, even in kind of a detached manner.  So again, thanks to all who offered their support.

Whew.  And now on to the cabbage rolls.

Involtini di Verza in Umido (Stewed Stuffed Cabbage Rolls)

Adapted from the CIA's Italian Cooking at Home

12 large green cabbage leaves

1 lb. lean ground beef

1 lb. loose sausage, preferably a spicy Italian chicken or pork sausage

3/4 cup leftover cooked rice or small pasta (I used leftover couscous)

1 medium yellow onion, coarsely chopped

1 1/2 cups canned Italian whole tomatoes, crushed by hand

1 cup low-sodium chicken broth

2 bay leaves

1/4 cup parsley, chopped

1/4 cup fresh basil leaves, torn by hand or julienned

Kosher salt and fresh-ground black pepper

Start a large pot of salted water on the stove to boil.  When it is ready, add the cabbage leaves and blanch them until they are soft, about two to three minutes.  While you are doing this, start the oven to preheating to 350 degrees.  When the cabbage leaves are done, remove them from the water and place in a colander to drain.

In a large bowl, combine the ground beef, sausage, onion, rice or other pasta, and a little salt and pepper.  Use your hands to make sure everything is blended together.

Spray a large baking dish with nonstick spray or rub it with a little olive oil.

Using your hands again, shape the meat mixture into small rolls and place one in the center of each cabbage leaf.  Tuck the edges of the leaf around the bottom of each roll and place in the baking dish.

Once all the rolls are ready, pour the broth and then the crushed tomatoes over them and sprinkle with the parsley and basil.  Tuck the bay leaves into the pan.

Bake until the rolls are cooked through and very soft, about 45 minutes.

Makes twelve rolls, for about four main-dish servings.  Serve with a green salad and bread.