Morrisons Cove Herald - Putting cows on the front page since 1885.

Williamsburg Correspondent 

From the 'Burg to Your Kitchen


January 3, 2019

One of my new year’s resolutions is to eat better. This holiday season sure did a number to my waist line – but hey, what can I say? My mom and I are pretty good cooks.

This week, here are two recipes that are sure to help you if you, like me, are having a new year’s resolution of eating better.

Italian Pulled Pork



1 Tbsp. fennel seed

1 Tbsp. steak seasoning

1 tsp. cayenne pepper

1 boneless pork shoulder roast

1 Tbsp. olive oil

2 medium green peppers, sliced

2 medium onions, thinly sliced

1 can undrained diced tomatoes

12 whole wheat hamburger buns


In a small bowl, combine the first three ingredients.

Cut roast in half; rub seasoning over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-quart slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours.

Remove roast. Shred with two forks and return to slow cooker; heat through.

Beef and Rice Stuffed Cabbage Rolls


12 cabbage leaves

1 cup cooked brown rice

1/4 cup finely chopped onion

1 large egg, lightly beaten

1/4 cup fat-free milk

1/2 tsp. salt

1/4 tsp. pepper

1 lb. lean ground beef


1 can – 8 oz. tomato sauce

1 Tbsp. brown sugar

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce


In batches, cook cabbage in boiling water 3-4 minutes or until crisp-tender. Drain, cool slightly, trim the thick vein from the bottom of each cabbage leaf, making a v-shaped cut.

In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly. Place about 1/4 cup beef mixture in each cabbage leaf. Pull together cut edges of leaf to overlap, fold over filling. Fold in sides and roll up.

Place six rolls in a slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook on low for 6-8 hours.


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