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10-12-2014, 04:34 PM
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#11
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,903
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Quote:
Originally Posted by PrincessFiona60
"Polish Lasagna" LOL, going to be making that. Sometimes I forget you can deconstruct a recipe to make it simpler to make, but still end up with something darn tasty.
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LOL love the idea of Polish Lasagna. I make Mexican Lasagna often when I don't want to fool with rolled Enchilada's.
__________________
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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10-12-2014, 07:29 PM
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#12
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,706
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Kathleen made stuffed cabbage today. They were awesome. Best she has ever made.
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__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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10-12-2014, 08:22 PM
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#13
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,303
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I cut deep around the stem and plunk the cabbage head in boiling water. Using a cooking fork, I gently remove the cabbage leaves from the water as they loosen. Here are some pictures of the stuffed cabbage that I made today. I served it with mashed potatoes. Dessert was cheesecake with crushed cherry topping.
~Kathleen
__________________
A little bit Ginger. A little bit Mary Ann.
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10-12-2014, 08:24 PM
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#14
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,706
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Yep.. that's them.. and they are all mine mine MINE!
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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10-12-2014, 08:31 PM
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#15
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,924
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Quote:
Originally Posted by Kathleen
I cut deep around the stem and plunk the cabbage head in boiling water. Using a cooking fork, I gently remove the cabbage leaves from the water as they loosen. Here are some pictures of the stuffed cabbage that I made today. I served it with mashed potatoes. Dessert was cheesecake with crushed cherry topping.
~Kathleen
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They look amazing, Kathleen!
__________________
She who dies with the most toys, wins.
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10-12-2014, 08:41 PM
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#16
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,303
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Quote:
Originally Posted by Dawgluver
They look amazing, Kathleen! 
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Thanks! I got the recipe from LindaZ. Basically the filling has hamburger, zesty (or hot) sausage, a bit of tomato sauce, chopped onion, cooked white rice, salt and pepper. Line the bottom of a slow cooker or Dutch oven with scrap cabbage leaves. Roll the filling in the leaves and layer them with scattered tomatoes. (I use a can of stewed tomatoes and a can of slightly mashed whole tomatoes.) Cover the top with a few more scrap cabbage leaves. Bake at 350 degrees Fahrenheit for 2 hours or cook on low in a slow cooker for 10 to 12 hours. They are better the second day.
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A little bit Ginger. A little bit Mary Ann.
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10-12-2014, 08:44 PM
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#17
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,924
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Stuffed Cabbage - Pigs in a Blanket - Golumpki
Thanks, C&P! Even better, slow cooker!
__________________
She who dies with the most toys, wins.
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10-12-2014, 09:32 PM
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#18
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,741
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Quote:
Originally Posted by Kathleen
Thanks! I got the recipe from LindaZ. Basically the filling has hamburger, zesty (or hot) sausage, a bit of tomato sauce, chopped onion, cooked white rice, salt and pepper. Line the bottom of a slow cooker or Dutch oven with scrap cabbage leaves. Roll the filling in the leaves and layer them with scattered tomatoes. (I use a can of stewed tomatoes and a can of slightly mashed whole tomatoes.) Cover the top with a few more scrap cabbage leaves. Bake at 350 degrees Fahrenheit for 2 hours or cook on low in a slow cooker for 10 to 12 hours. They are better the second day.
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Yumby sounding
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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10-12-2014, 10:31 PM
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#19
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,903
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Just beautifully done Kathleen! Frank is smarter than I thought, singing your praises!
Heh Heh, you know I only tease those I like Frank.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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10-12-2014, 10:36 PM
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#20
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,706
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Quote:
Originally Posted by Kayelle
Just beautifully done Kathleen! Frank is smarter than I thought, singing your praises!
Heh Heh, you know I only tease those I like Frank. 
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So then that wasn't teasing?
__________________
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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