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Old 12-20-2006, 09:12 PM   #1
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Cabbage rolls

here is my version of cabbage rolls. Sorry it has taken so long to post this,but just not in the holiday spirit---think i my be going to the venting thread after this . anyway....
i make alot...but it is so basic...that the amounts can be adjusted to whatever you want.

i head of cabbage~i cut out the core as much as i can, boil it in water with vinegar until soft and leafs start to fall off.
for every 1 pound of ground beef i use 1 egg, 1 cup of rice(uncooked) 1/2 cup milk,salt& pepper to your liking,1/2 onion.sometimes i toss in a bit of worchestisre sauce maybe some celery salt-just to jazz it it up a bit.
for the sauce i use diced tomatoes,tomatoe sauce(sometimes try and kick it up a bit by using the mexican stewed tomatoes) this time i made just tossed in a pinch of cayane pepper~i find sometimes it can get a little bland with just tomatoes.

then cook--i like to cook them for a long time and always better the next day.

any questions just ask :)

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Old 12-20-2006, 09:46 PM   #2
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Mmmmm cabbage rolls. Thanks for the recipe. I've been wanting to try making this. My friend's dad used to put about half hamburger and half italian sausage in his.
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Old 12-21-2006, 11:50 AM   #3
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Thanks babyhuggies, this is pretty close to mine as well (and I think I'm the one who asked you to post this so thanks!) except I use buckwheat and barley in my filling and also some side pork instead of ground beef.
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Old 12-21-2006, 01:26 PM   #4
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Here is a "cabbage roll" recipe that sidesteps making the rolls (which I do love), but gives all the flavor of that comfort food. This goes together really easily--and I am now remembering that I have a cabbage on the counter and think this might be for dinner.

CABBAGE ROLL CASSEROLE
1-1 1/2 lb. ground beef or lamb
2 medium onions, chopped
1 clove garlic, minced
1/4 tsp. pepper
1 14 oz can tomato sauce
1 can water
1/2 C uncooked rice
4 C cabbage, shredded
sour cream
Brown meeat, onions, and garlic. Drain. Add tomato sauce, water and salt and pepper and bring to a boil. Stir in rice and cover and simmer for 20 minutes. Place 2/3 of the cabbage in a greased baking dish and cover with half the rice mixture. Repeat layers. Cover and bake in 350 oven for 1 hour. Serve with sour cream. Serves 4-6.
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Old 12-21-2006, 02:31 PM   #5
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Thanks for posting the recipe.....I will do this one for sure as I love cabbage!!
Probably will have to leave out the rice or most of it...as I have to watch my carb intake...But the Cayenne is a must!! Wrochestershire too! The diced tomato works for me as well ....as I can't stand 'canned' tomato sauce!
Maybe deer meat grind...cajun seasoning...man my creative juices are flowing!

Merry Christmas!
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