2012年2月1日星期三

OLD LOBLAWS RECIPE CARDS...I am trying to find a recipe for cabbage rolls. They had honey and cabbage in them.

These cards you would get each week and they went in a yellow container. It is about 30 years ago and I am missing the one recipe. These cabbage rolls were sweet and included cabbage and grated onion in the meat. Help would be greatly appreciated!!! Thanks
OLD LOBLAWS RECIPE CARDS...I am trying to find a recipe for cabbage rolls. They had honey and cabbage in them.
Here is one I found that is really simple with honey....



Cabbage Rolls



8 servings %26amp; 1 hour prep



1 large cabbage

1 lb ground pork

1 lb ground round

1 1/2 cups soft breadcrumbs

1 small onion, minced

1 egg

2 teaspoons table salt

1/2 teaspoon ground allspice

1 cup milk



Sauce

1/2 cup butter

1/4 cup Yoshida gourmet sauce

1/4 cup brown sugar

3 tablespoons honey



Preheat oven to 350°F Butter a 13x9 pan.

Core cabbage, take off outer leaves, and cook in boiling water until tender-crisp. Drain on paper towels.

Mix meat, bread( that had 1 cup milk on it), onion, egg, salt, and allspice. Beat with electric mixer until fluff--about 10 minutes.

Place egg-sized mixture on each cabbage leaf, tuck sides in first, then roll up. Put in a buttered pan, seam side down. Brush with butter and bake 1 hour and 20 minutes.

When done, drain off the juices into a skillet and add all sauce ingredients. Bring to a boil, reduce heat and simmer for 10 minutes or glazy. Pour over cabbage rolls and bake 10 minutes more.



BUT...

My Family uses this recipe:



HOLISHKES (STUFFED CABBAGE)



Note: When you're confronted with a bin of cabbages, you'll notice that some are quite light, whereas others have the heft of bowling balls. Choose the lightest ones for stuffing; their leaves peel off much more easily.



Stuffing

1 1/2 pounds chopmeat (finely chopped or ground beef, lamb, chicken, turkey, or pork)

3/4 cup uncooked white rice

1 cup finely chopped onion

2 eggs, beaten

1/2 cup water

1 tablespoon finely chopped or crushed fresh garlic

2 teaspoons salt

1/2 teaspoon pepper



Sauce

2 cups plain tomato sauce

1 1/2 cups finely chopped onion

1/2 orange, chopped with peel into 1/2-inch pieces; remove pits

2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits

1/2 teaspoon cinnamon

1 cup honey or white sugar

1/2 cup brown sugar

1/2 cup white vinegar

2 cups water

1 1/2 teaspoons salt



1 large lightweight young green cabbage

1 medium green cabbage. You'll need 4 cups (if you don't have enough, supplement with leftovers from the large cabbage).



1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.



2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.



3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult — persevere.



4. Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.



5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.



6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.



Serves 7

The Second Avenue Deli Cookbook by Sharon Lebewohl and Rena Bulkin

Copyright ? 1999



Also, try sending a request in to:



Loblaw Companies Ltd.

1 President's Choice Circle

Brampton, ON

L6Y 5S5

Attention: Loblaws Customer Relations Centre



For your specific recipe!



Happy Rolling.
Reply:G'day Dogloverdi,



Thank you for your question.



I don't whether this is the recipe you are looking for but this is a recipe from rec.food.cooking for sweet and sour stuffed cabbage.



It makes 14 rolls.



1 large cabbage head 1 lb ground beef, very lean

2 tbls butter, or 1/4 cup onion, grated

2 tbls margarine 3 tbls rice, uncooked, white

2 large onions, sliced or brown

16 oz canned tomatoes with 3 tbls water

their juice, coarsely 1 egg

chopped 1/2 tsp salt

1/2 tsp salt 2 cups broth, boiling

1/2 tsp black pepper, freshly 1/3 cup raisins

ground, divided 1/4 cup lemon juice, fresh

1 lb beef bones 1/2 cup honey, to taste





Boil the whole cabbage in a large pot of water for 5 to 10 minutes to soften the leaves. When cool enough to handle, gently remove the leaves, taking care not to tear them.



As you get down into the cabbage, you may have to reboil it for a few minutes to soften the inner leaves. Use only the more tender, whitish leaves for rolling and shred the tough outer

leaves and the very small inner ones for the sauce.





Melt the butter or margarine in a deep, heavy saucepan, Dutch oven, or roasting pan. Add the onions. Brown lightly.

Add the tomatoes with their juice, the first measure of salt, half the pepper, the beef bones and the shredded cabbage.

Bring to a boil. Reduce the heat to low. Cook, uncovered, for about 30 minutes.



Meanwhile, prepare the cabbage rolls. Combine the beef, grated onion, rice, water, egg, the second measure of salt and the remaining pepper in a medium bowl. Depending on the size roll desired, place from 1 1/2 to 3 tablespoons of the meat mixture toward the stem end of each cabbage leaf. Fold in the shorter sides of the leaf. Roll from the stem end to the outer edge, enclosing the meat and the short ends of the leaf to form a fairly tight, compact roll or "ball".



Add the broth to the sauce. Mixing thoroughly.

Add the cabbage rolls to the sauce, arranging them so that they are surrounded by the sauce.



Cover the pan.

Cook slowly over low heat for 1 1/2 hours.

Add the raisins, lemon juice and honey (start with 1/4 cup and taste the sauce before adding more), distributing these ingredients as evenly as possible.

Cook, uncovered, 30 minutes longer.

Serve hot.



I hope that this what you are after.



Regards

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