My aunt called the following version of stuffed cabbage, my lazy way of making it, porcupines because of the quill like appearance of the rice as it poked out of the meatballs. It doesn't bother me because the taste is the same. And frankly I don't like burning my fingers, so I never mastered the art of peeling hot cabbage leaves from a head. I tried, really I did, but it was easier to chop up the cabbage and eliminate one step from the recipe - thereby freeing up some of my precious time!

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Welcome to my cooking blog. I hope to share my recipes with you and hope you will share your recipes, too. I, like a lot of US Citizens, come from a variety of backgrounds. Plus I love cuisine from all over the world. My mother was a first generation American. Her parents emigrated from Poland and married in the US just before the turn of the last century. My father's parents were here for a few generations and were of Scottish and Irish descent, but were very Southern.

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