2012年2月1日星期三

I need a good recipe for stuffed cabbage, not made in the oven.?

I heard that it's delicious when made on "top" of the stove with tomatoe juice. I'd like to try it if someone knows how to make it. Thanks.
I need a good recipe for stuffed cabbage, not made in the oven.?
This is my grandmother's recipe. She is full blooded Hungarian. She turned 93 years old this year. You can cook it on top of the stove or in the oven.



STUFFED CABBAGE



1 lb. hamburger or ground pork

1 cup cooked rice

1/2 tsp. ground cloves

1 tsp. minced garlic

1 small onion, chopped

1 1/2 tsp. salt or to taste

dash of black pepper

1 large pan of boiling water

1 head of cabbage

1 can of sauerkraut

1 can of tomato juice

1 tbsp. of sugar

2 tbsp. of flour

1 tub of sour cream



Mix together hamburger or pork, cooked rice, ground cloves, garlic, salt, and pepper. Put cabbage in boiling water to soften leaves. Separate cabbage leaves. Roll meat mixture in cabbage leaves. In large pan, layer sauerkraut in bottom. Arrange cabbage rolls on sauerkraut. Mix the sugar in with the tomato juice. Pour juice over cabbage rolls. Cook on top of stove or in oven at 350 degrees for 1 1/2 hours. Mix flour with a cup of juice and add to pan to thicken. Serve with sour cream.
Reply:I am sooo glad you enjoyed this. I was a little worried that you wouldn't understand how to make it. Sometimes in place of the cooked rice she would replace cooked barley. This was one of my favorite dishes that my grandmother would make. Report It
Reply:I don't know, but you could try looking on allrecipes.com, they have a lot of recipes.
Reply:Brown 1 small chopped onion and mix with 2 lbs browned ground beef, 1 c cooked rice, pepper, garlic salt, paprika, parsley and 1/2 c ketchup. Scald one head of cabbage and fill each leaf with the meat/rice mix, folding and place in bottom of pot. Pour tomato juice to cover cabbage and simmer for 30-45 minutes on medium low to medium heat.



Hope you enjoy.
Reply:MY MOM’S DELICIOUS CABBAGE STEWOR STUFFED CABBAGE



1 lg. head of cabbage

3 to 4 cans diced tomatoes

hot water

2 1/2 lb. ground chuck, raw

salt %26amp; pepper, to taste

garlic powder, to taste



Separate whole cabbage leaves from the head %26amp; cook in a large pot about half full of salted boiling water. Boil the leaves just long enough to make them pliable. SAVE THE WATER.



In your hands, roll the ground chuck into whatever size meatballs you wish. Wrap each uncooked meatball with a slightly cooled cabbage leaf, inserting a wooden toothpick into each “bundle” so it won’t come unwrapped during cooking. Drop all the meat bundles back into the saved cabbage-water. Add the canned tomatoes, salt, pepper, %26amp; garlic powder. Cover %26amp; bring to a boil, reduce heat, %26amp; continue cooking until cabbage %26amp; meat is done to your liking.



An easier, but not so unique, way to prepare this stew:

In large pot, add cabbage (cut into bite size pieces) %26amp; just enough water to barely cover the cabbage. Crumble the raw ground chuck into the pot, then add the tomatoes %26amp; seasoning. Cover %26amp; bring to a boil, reduce heat, %26amp; continue cooking until cabbage %26amp; meat is done to your liking.



Whichever way you choose to make this stew, it is made even more delicious by serving it with cold milk or iced tea, %26amp; buttered garlic bread, or fried bread (see my recipe below). Leftovers are great reheated or used in vegetable soup, that is if there are any leftovers......not at my house.



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DONNA’S QUICK %26amp; EASY SKILLET FRIED BREAD

My kids absolutely love this fried bread. However, I’m guessing at the measurements here, because I’ve never measured the ingredients for this recipe before. It’s pretty close to most biscuit recipes, but without any oil or shortening mixed in, %26amp; more liquid than a biscuit recipe would ever call for.



2 c. flour

3 tsp. baking powder

1 tsp. salt

about 1 c. water



Mix all dry ingredients together; add enough water to a very thick batter. Heat skillet (medium to medium-high temp.) with about 1/4” of oil or melted shortening in bottom. When oil is hot drop in batter by large spoonfuls, spreading it to about 1/2” thickness. Continue until you have filled the skillet with separated portions of batter, but do not put the bread so close that they touch. Cook on one side until brown, then turn bread over %26amp; brown on the other side. When done, remove each piece from the skillet %26amp; place on paper towels just long enough to drain, but quickly removing to a plate or rack so it will keep its crispiness.

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