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Old 10-12-2014, 04:34 PM   #11
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"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.
LOL love the idea of Polish Lasagna. I make Mexican Lasagna often when I don't want to fool with rolled Enchilada's.
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Old 10-12-2014, 07:29 PM   #12
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Kathleen made stuffed cabbage today. They were awesome. Best she has ever made.
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Old 10-12-2014, 08:22 PM   #13
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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
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Old 10-12-2014, 08:24 PM   #14
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Yep.. that's them.. and they are all mine mine MINE!

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Old 10-12-2014, 08:31 PM   #15
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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

They look amazing, Kathleen!
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Old 10-12-2014, 08:41 PM   #16
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They look amazing, 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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Old 10-12-2014, 08:44 PM   #17
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Stuffed Cabbage - Pigs in a Blanket - Golumpki

Thanks, C&P! Even better, slow cooker!
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Old 10-12-2014, 09:32 PM   #18
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Originally Posted by Kathleen View Post
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.
Yumby sounding
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Old 10-12-2014, 10:31 PM   #19
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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.
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Old 10-12-2014, 10:36 PM   #20
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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.
So then that wasn't teasing?
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