On Sun, 28 Mar 2021 10:49:23 +0100, Ophelia >
wrote:

>On 28/03/2021 00:03, US Janet wrote:
>> On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
>> wrote:
>>
>>> I've got a couple medium size heads of cabbage in my refrigerator, and
>>> I'm looking for something original to do with them for supper tonight.
>>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>>> egg noodles. I will probably go shopping today, but I do have kielbasa
>>> in the refrigerator.
>>>
>>> Any good cabbage supper ideas?
>>
>> Here are 2:
>>
>> CABBAGE CASSEROLE A (The Real One)
>>
>> Cedric Adams' So-Good Cabbage Casserole
>>
>> Posted more than once to rec.food.cooking by Barb Schaller
>> Serving Size: 4
>>
>> 1 medium head cabbage
>> 1 # lean ground beef
>> 1 small onion chopped
>> 1 can tomato soup (10-1/2 oz.)
>>
>> Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
>> through, but don't brown. Season to taste. Put a layer of cabbage in
>> a
>> 2-quart casserole. Cover that with beef and onion. Add the rest of
>> the
>> cabbage as a top layer. Over the whole business pour a can of tomato
>> soup. Cover the casserole and bake in a medium oven (350°) until the
>> cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up
>> from
>> the cabbage. The caloric content is low. And the whole thing is
>> lickin' good.
>>
>> Source: Taste, October 16, 1974, as originally printed in one of
>> Cedric
>> Adams' columns in the 1950s perhaps.
>>
>> Layered Corned Beef Bake
>> 4 medium potatoes, pared and sliced ¼ inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> ¼ teaspoon salt
>> 1-1/4 cups milk
>> 2 tablespoons Dijon-style mustard
>> 1-12-ounce can corned beef, chilled and sliced
>> Cook potato slices, covered, in large amount of boiling salted water
>> till nearly tender, about 15 minutes. Add shredded cabbage; cook 5
>> minutes more. Drain; set aside. Meanwhile, in saucepan, melt butter;
>> blend in flour and salt. Add milk all at once. Cook and stir till
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 to 30 minutes or
>> till heated through. Sprinkle with paprika if desired. Makes 6
>> servings.
>>
>> Janet US
>
>==
>
>Thank you!
>
lol

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