FBS10: cabbage rolls + cake + 100 posts!

100_06It’s hard to believe that this post is #100.  What started off as a side project to distract me from lengthy testosterone-filled Football Sundays, transformed into regular weekend adventures and Sundays filled with delicious meals.  Looking back on 2+ football seasons; I have decided that I got the best of both worlds!

100_08This weekend, I let them eat cake!  For my birthday [way back in July] Mike gifted me with a certificate for baking classes at Le Dolci; a bake shop on Dundas West.  I was torn between which of the classes to take.  My mom + aunt + cousin, in Winnipeg, have been decorating cakes for last couple years and I have always left the cakes up to them.  However, seeing as we are now in different cities, the opportunity for an impromptu lesson is no longer a realistic possibility.  So, I signed up for a cake decorating class and, unintentionally, timed it perfectly for my 100th post!

madandmike-0990[and this is the cake I made in class…JK! This is the cake that my mom + aunt + cousin made for Mike + me for our wedding]

100_10In a class of about 10, we were taught the basics of cake decorating with fondant; a medium that I have always been apprehensive to work with.  From cutting the cake to the crumb coat to the fondant surface we were guided step by step.
100_09100_11Once our cakes were covered, we learned how to make a bear cake topper.  While some branched off and turned their bears into an elephant, Ninja Turtle, and snowman, I was nervous to stray and made a plump little blue bear.

100_07I was thrilled with how my 1st attempt at a fondant cake turned out.  I was able to achieve a nice smooth surface [for the most part].  Now, the challenge is to remember the instructions and replicate the results at home, in my kitchen, without the guidance of a trained professional.

100_03100_04100_05As I was cake-ing, Mike was prepping one of my fave dishes for dinner; cabbage rolls!

100_20C A B B A G E  R O L L S

  • 1LB ground beef
  • 1LB ground pork
  • 1 onion | diced
  • 4 cloves of garlic | minced
  • 1/4C tomato paste
  • 1C sauerkraut
  • 2Tbsp oil
  • 1 head savoy cabbage | leaves pulled
  • 2C cooked white rice
  • salt + pepper

100_21heat oil in a pan over high heat | add meat + onion + garlic and cook until caramelized 
add 1/8C tomato paste | mix | remove from heat | add white rice and combine
place cabbage leaves in boiling water for 2mins | remove and place in ice water until cooled

100_22on a clean work surface, lay a cabbage leaf flat “spine” side down/cupping upward
depending on the size of your cabbage,  add 1/2 to 3/4C of the meat-rice mix onto the centre of the leaf
fold in the sides and do your best to roll and enclose the mixture within the leaf
place rolls in a deep oven-safe dish
once all the rolls are made, spread the remaining tomato paste + sauerkraut +tomato juice over the rolls
bake @ 350ºF for 1.5hrs

100_23To round out this Polish affair, Mike made mushroom, potato + cheddar, and sauerkraut pierogis.  I love pierogis -another one of my fave foods.  [I’ll save this recipe for a future post]

100_24Thanks for following along over the last 2 football + off seasons; through Dallas Cowboy wins [but mostly losses] and through macaron batches after batch.  Ringing in 100 with cabbage rolls + pierogis + cake; here’s to the rest of season 3 and to the adventures of the next 100!!!




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