http://memoriesbythemile.com/2014/09...killet-dinner/

This is good. I added rice, chicken broth, a splash of apple cider
vinegar, about a tablespoon of brown sugar, and a big squirt of ketchup.
The addition of rice called for more liquid and seasoning.

Tara

Tara wrote:

> This is good. I added rice, chicken broth, a splash of apple cider
vinegar, about a tablespoon of brown sugar, and a big squirt of ketchup. The addition of rice called for more liquid and seasoning.


Interesting. Reminds me of the time my aunt visited me in L.A. and introduced me to swiss chard rolls. I'm half Arab, so I've had grapeleaves hundreds of times. They are my favorite. But I've also had cabbage rolls, hulupkies, many times. Meat and rice, a bit of spice.

But the chard rolls was something new she'd learned. No meat. Just a bunch of finely chopped parsley mixed with melted butter and rice.

We sat there and tore apart the chard leaves and rolled. What a chore. They were good though.

Some time after my aunt left I decided to make the chard dish but did not want to go through the rolling process. So I put the same ingredients in a dish, alternating layers of chard leaves with the rice/butter/parsley mix in a small pot. I put water in to almost cover, then put a dish on top to hold it down, then a lid, and cooked on low for 20 minutes. As good as the rolls, maybe better. Thanks for the recipe as well as inspiring my memory of the chard experience.

TJ

On 9/28/2014 5:03 PM, Tara wrote:
> http://memoriesbythemile.com/2014/09...killet-dinner/
>
> This is good. I added rice, chicken broth, a splash of apple cider
> vinegar, about a tablespoon of brown sugar, and a big squirt of ketchup.
> The addition of rice called for more liquid and seasoning.
>
> Tara

Tara, I like the addition of vinegar and brown sugar, and this recipe is
much easier than cabbage rolls. This is my recipe.

Becca


Unstuffed Cabbage Casserole

Recipe By :
Serving Size : 4
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 onion -- peeled and coarsely chopped
1/2 cabbage head, cored, quartered, and cut into 1" strips
1/4 cup water
28 ounces crushed tomatoes or tomato puree
1 tablespoon brown sugar
1 tablespoon vinegar
1/2 teaspoon salt
freshly ground pepper
1 1/2 teaspoons caraway seeds -- optional
1 garlic clove -- finely minced
2 cups cooked rice

In a 6 quart Dutch oven, brown the ground beef, draining off the fat.
Add the chopped onion and cook until onion wilts and softens, 3-5
minutes. Add the chopped cabbage and water to the Dutch oven; cook
until the cabbage begins to soften and wilt, 5-8 minutes more.
Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds, and
garlic; stir to mix well. Bring to a boil, reduce heat to simmer and
cover. Simmer until cabbage is tender-crisp, 30 minutes or more.
Serve over rice.

On Mon, 29 Sep 2014 09:40:13 -0500, Becca EmaNymton wrote:


> Tara, I like the addition of vinegar and brown sugar, and this recipe is
> much easier than cabbage rolls. This is my recipe.

It needed that little something extra. Of course, the ketchup added more
vinegar and sugar, too. Thanks for your recipe. It looks good.

Tara