Stuffed Cabbage - Pigs in a Blanket - Golumpki

[Kayelle]

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.

LOL love the idea of Polish Lasagna. I make Mexican Lasagna often when I don't want to fool with rolled Enchilada's.

[FrankZ]

Kathleen made stuffed cabbage today. They were awesome. Best she has ever made.

[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

[FrankZ]

Yep.. that's them.. and they are all mine mine MINE!

[Dawgluver]

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

They look amazing, Kathleen!

[Kathleen]

Originally Posted by Dawgluver

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.

[Dawgluver]

Thanks, C&P! Even better, slow cooker!

[PrincessFiona60]

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.

Yumby sounding

[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.

[FrankZ]

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.

So then that wasn't teasing?