Terrible, Horrible, No Good, Very Bad Day

I had a funny premise to this recipe written up all nicely in my new, leather notebook (let me focus on that word- NEW). But then! the phone rang... which I answered... at the same exact time that I twisted my chair around to locate the culprit who was insidiously tapping on my cube. A small conversation ensued and I briefly forgot that the phone (with the person going "Hello? Hello?") was in my hand.

Well, I also failed to realize that my phone cord had wrapped itself around my coffee cup. SO! when I turned back to speak to the person on the phone, I turned just in time to spill my coffee all over myself, my NEW notebook, my phone and every post-it from here to Alabama. FABULOUS. I guess I'm having one of those days... and that bastard at philly.com who writes my horoscope gave me 5 stars today!!! Liar.

Now I smell, I reek of coffee... and not in that "oooo yum, that smells fabulous way" no, in a "has anyone cleaned the coffee pot this week?" kind of way.

More than anything, I really, really wanted to post the recipe for Cabbage Rolls because it is one of me and my Boyfriend's absolute favorites. IMPORTANT NOTE: don't forget the sour cream!

Stuffed Cabbage:

1 1/4 pound Meatloaf Mix (you can use ground beef or ground turkey or whatever you have that is ground)

1 Cabbage (leaves pulled off, separated and washed)

1 1/4 Cups Milk

1/2 Cup Rice

1 Cup Milk

Worcestershire Sauce (To Taste)

Salt (To Taste)

Pepper (To Taste)

Brown Sugar (To Taste)

1/2 Cup Water

Olive Oil

Sour Cream

You Will Need:

a Large Pot

Medium Frying Pan

a Casserole Dish

Directions:

1. Bring a large pot of water, with salt, to a boil. Once it begins boiling, begin adding the Cabbage Leaves making sure to submerge them completely.

2. In the meantime, heat 1 1/4 Cups Milk over Medium Low heat, add the rice and cook, stirring frequently, until fluffy and not crunchy.

3. Once the rice is done cooking, combine the Meatloaf Mix, 1 Cup of Milk, Worcestershire Sauce, Salt, Pepper, and the Rice.

4. Take a sip of wine, you have a wait and it might get complicated.

5. Once the cabbage leaves can be poked with a fork, but aren't falling apart begin to take them out. You'll see that they may not all fit in the pot so it will become a process. Allow them to drain on a towel or paper towel and cool.

6. Once all your leaves are cool and ready to go, take each leave and spread it out. Add a handful of the Meat/Rice Mixture to the middle of each leaf and roll it up.

7. Once you've rolled all the leaves up and packed them with meat, take a sip of wine, pat yourself on the back, heat some olive oil in a frying pan over Medium High heat and turn the oven to 350 degrees.

8. Add the Cabbage Rolls to the olive oil and allow them to slightly brown on both sides.

9. Once the Cabbage Rolls have been browned, spread them out in the Casserole Dish. Add enough water to cover about 1/8 of each Cabbage Roll. Sprinkle with brown sugar, cover and place in the oven for about an hour and a half.

10. Grab the sour cream (this is a condiment), get some wine, sit down and enjoy.

Sidenote: Once the Cabbage Rolls are cooked, you have the option to add red sauce (or better yet you can cook them in red sauce) I don't eat them this way.... but if you're curious, let me know and I'll help you out!