I found a recipe for Seville Style Stuffed Cabbage on Foodgawker, Bob and I are really hankering for these - they look sooooooo good.
But,the North Dakota "exotic food" demon has struck again!
. The recipe calls for "2 1/2 oz cured serrano ham (prosciutto or pancetta will work fine)" - it also uses bacon. There is no serrano ham, prosciutto, or pancetta available here. (I WILL make pancetta - eventually) Anyone have an idea for substitution - just more bacon??? It's diced in a ground beef stuffing mixture.
Thanks ahead of time!
But,the North Dakota "exotic food" demon has struck again!
. The recipe calls for "2 1/2 oz cured serrano ham (prosciutto or pancetta will work fine)" - it also uses bacon. There is no serrano ham, prosciutto, or pancetta available here. (I WILL make pancetta - eventually) Anyone have an idea for substitution - just more bacon??? It's diced in a ground beef stuffing mixture.
Thanks ahead of time!
You only live once . . . but if you do it right once should be enough!