Cabbage Rolls


  • 16 cabbage leaves (outer leaves)
  • 1 large onion
  • 1 can of diced tomatoes
  • 100 ml red wine
  • salt, pepper
  • 400 g ground beef
  • 100 g white rice
  • 1 egg
  • 1 garlic clove
  • salt, pepper, sweet paprika
  • grated cheese (optional)

First, boil the cabbage leaves in salt water for about 10 minutes to soften them up a bit. Then drain, spread on cookie sheet and let cool.
Next, prepare the tomatoe sauce by copping the onion and frying it in olive oil. Add red wine, let reduce, and finally add the diced tomatoes. Add salt and pepper to taste. Let simmer slowly.
Meanwhile, prepare the filling by mixing all ingredients except for the ground beef. Then gently blend in the ground beef.
Now fill each cabbage leaf with 1/8 of the filling. Wrap up tightly, and then wrap a second leaf around covering the seam. Place the filled leaves seam-down in a casserole dish. Pour sauce on top, optionally add cheese, and bake at 150 degrees for about 35 minutes until the rice is fully cooked.

BBQ ribs


  • 4 lb ribs
  • 1 cup ketchup
  • 1 cup sweet chili sauce
  • 1 1/2 cup red wine
  • 3/4 cup brown sugar
  • 2 garlic cloves
  • hot sauce
  • salt, pepper, chili powder, nutmeg

Fill large pot with water, add untreated ribs (cut if needed). Cover, bring to a boil and let simmer for 1 hour.
In the meantime, preheat oven to 350°F (175°C). Combine other ingredients in a small casserole and slowly reduce for about 30 minutes.
Remove ribs from water, place in baking pan and cover with BBQ sauce. Cover with aluminum foil, bake for 30 minutes. Remove aluminum foil and bake for another 30 minutes.

Ingredients are all to taste, add and remove as desired. Amounts are more like guidelines. Inspired by this recipe.