I’ve been craving cabbage rolls for days so I made them yesterday but I’m eating them today. They always taste better the next day so I like to make them the day before. This time the cabbage was a little small so it made twenty little bundles of goodness filled with ground sirloin, rice, tomato, and mushrooms. The mushrooms are optional but I think they add a nice extra flavor. And I like to use different liquids to pour over the rolls for baking. This time I used some tomato but other times I just use water from boiling the cabbage. I’ve even topped them with sauerkraut and its juice for baking and they were great.
When my dad made these we always had them with sour cream so today I browned them in a little olive oil (my dad used butter) and had them with reduced fat sour cream and yummmmm!!!! I remember my mother used to make cabbage rolls (golabki) and she even liked them cold – just stick one on a fork and there’s your snack. Polish cabbage rolls is one of my most viewed videos – I never expected that. Here’s the recipe.
For dessert I made my apple pie bars.
It’s less work than apple pie but just as tasty, made with 2 pounds of Granny Smith apples and my healthier and easier oil crust. It’s the same crust I use for all my pies, including chicken pot pie. Ooooh, chicken pot pie sounds so good – I may have to make it tomorrow. Back to my apple pie bars. There’s an ongoing debate in this house about whether these are apple pie bars or a square apple pie. I don’t care what we call it as long as we get to eat it. Here’s the recipe and that’s what I cooked today. …just sharing… – Jenny Jones
This apple tart is pretty easy to make and it’s delicious! Not to mention it looks amazing. If you like things not too sweet you will love this crispy fruit tart. I make it with my easy oil crust, no butter, and very little sugar. I’ve tried it with different apples but granny smiths work the best. They are firm and easy to slice thinly. It takes three or four really big apples, about 1/2 pound each (I prefer four), and the glaze is just some apricot jam that’s warmed up a bit. I use St. Dalfour brand.
Most tarts use a crust with shortening or butter but mine is a much easier oil crust made with avocado oil but you can any flavorless vegetable oil of your choice. You could actually press the entire crust into your pan but it’s hard to get an even thickness so I roll it between wax paper. Then it almost fits the pan and you can press it a little towards the edges and basically “cut & paste” the crust together. Try not to have any holes or cracks and also keep it inside the rim or it can burn. As it is, the edge of the crust gets really dark but it’s super crispy and delicious.
I make this tart in a 12-inch pizza pan and I have also used a pizza pan with holes and that works well too. Here it is right before baking:
I love this healthy dessert. Make it for a party and call it apple pizza. One thing about serving: The apples are cooked and soft so the best way to slice the tart is with a long knife using a rolling motion. The soft apples will try to stick to the knife so keep an eye on them. I tried using a pizza cutter (the wheel thingy?) – bad idea. It took some of the apples with it.
Be sure to slice the apples nice and thin – 1/8-inch thick. As for how to place the slices, be creative. I always do the perimeter first but you can do your own thing. I also tried making the crust using whole wheat flour but it would not come out crisp so all-purpose is the flour to use. Hey, the apples have fiber! ? Click here for the recipe. – Jenny Jones