All this talk about cabbage rolls has me craving
them. I love the recipe I use, but was wondering
if anyone ever didn't stuff their rolls and made a
casserole out of the makings instead? How'd it
turn out? Any alterations needed? Would you bake
or simmer stove top if you didn't stuff those
puppies? Here is the recipe I use:
* Exported from MasterCook *

Stuffed Cabbage Rolls


Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 large cabbage
8 ounces sauerkraut
2 pounds lean ground beef
1 cup cooked rice
2 eggs
1 small onion -- finely chopped
2 tablespoons plain dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
16 ounces canned whole tomatoes --
undrained, broken up
15 ounces tomato sauce
1/2 cup raisins
6 gingersnap cookies --
crumbled
1/4 cup dark brown sugar
1/4 cup lemon juice
6 peppercorns

Bring large pot of water to a boil- place large
bowl of cold water next to stove. With small
sturdy knife, carefully remove as much of the
cabbage core as possible. Place cabbage, core side
down, in boiling water. Boil 10 min. As the
leaves cook and turn translucent, separate them
one by one from the head with a knife and fork and
place in cold water. Continue until you have 16
leaves. Set aside. Drain cabbage head and cool
under cold running water. Coarsely chop cabbage
head, returning chopped cabbage to the pot. Top
cabbage with sauerkraut.
In medium bowl, combine beef, rice, eggs, onion,
bread crumbs, salt and pepper with a large spoon
or hands until well blended.
Drain cabbage leaves. Cut out and discard a 2
inch V-shaped wedge from the thick bottom vein of
each leaf. Place about 1/3 cup of filling on each
leaf. Fold the bottom part of the leaf over
filling. Fold up the sides and continue up to
enclose the filling completely.
Arrange cabbage rolls in two layers on top of
sauerkraut in pot. Tuck in the bay leaf.
Combine the tomatoes, tomato sauce, raisins,
gingersnaps, brown sugar, lemon juice, peppercorns
and 1 cup water. Pour over cabbage rolls.
Bring to a boil over medium high heat. Reduce
heat to low, cover and simmer 1 1/2 to 2 hours or
until cabbage is tender and rolls are cooked
through.

"Goomba38" > wrote in message
...
> All this talk about cabbage rolls has me craving them. I love the recipe I
> use, but was wondering if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it turn out? Any alterations
> needed? Would you bake or simmer stove top if you didn't stuff those
> puppies?

I'm quite sure someone posted that here a couple of times ... try google ...
I would look but I'm still working on
getting my pc the way I want it ... not with great success. I *think* they
kinda layered it like a lasagna.
Sounded really good to me.

Sorta reminds me of one time I made stuffed peppers. I cannot imagine what
could possibly have happened,
whatever it was prompted me to cut up the cooked stuffed peppers and make
soup out of it with chicken
stock. Came out great.

nancy

"Goomba38" > wrote in message
...
> All this talk about cabbage rolls has me craving them. I love the recipe I
> use, but was wondering if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it turn out? Any alterations
> needed? Would you bake or simmer stove top if you didn't stuff those
> puppies?

I'm quite sure someone posted that here a couple of times ... try google ...
I would look but I'm still working on
getting my pc the way I want it ... not with great success. I *think* they
kinda layered it like a lasagna.
Sounded really good to me.

Sorta reminds me of one time I made stuffed peppers. I cannot imagine what
could possibly have happened,
whatever it was prompted me to cut up the cooked stuffed peppers and make
soup out of it with chicken
stock. Came out great.

nancy

I make what my mom calls "lazy man's halupki". I layer the ingredients
in a crock pot, starting with cabbage leaves (some of the tomato sauce
on the bottom) and the "filling" ingredients, then some sauce, and
repeat to top of pot. Leave it in the crockpot all day and I love it.
To me it doesn't taste exactly like my step-mother's actual halupki,
but I don't think my ingredients are identical either. And it is much
easier.
Cheers,
Goomba38 wrote:
> All this talk about cabbage rolls has me craving
> them. I love the recipe I use, but was wondering
> if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it
> turn out? Any alterations needed? Would you bake
> or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
> * Exported from MasterCook *
>
> Stuffed Cabbage Rolls
>
>
> Amount Measure Ingredient -- Preparation
> Method
> -------- ------------
> --------------------------------
> 1 large cabbage
> 8 ounces sauerkraut
> 2 pounds lean ground beef
> 1 cup cooked rice
> 2 eggs
> 1 small onion -- finely chopped
> 2 tablespoons plain dry bread crumbs
> 1 teaspoon salt
> 1/2 teaspoon pepper
> 1 bay leaf
> 16 ounces canned whole tomatoes --
> undrained, broken up
> 15 ounces tomato sauce
> 1/2 cup raisins
> 6 gingersnap cookies --
> crumbled
> 1/4 cup dark brown sugar
> 1/4 cup lemon juice
> 6 peppercorns
>
> Bring large pot of water to a boil- place large
> bowl of cold water next to stove. With small
> sturdy knife, carefully remove as much of the
> cabbage core as possible. Place cabbage, core side
> down, in boiling water. Boil 10 min. As the
> leaves cook and turn translucent, separate them
> one by one from the head with a knife and fork and
> place in cold water. Continue until you have 16
> leaves. Set aside. Drain cabbage head and cool
> under cold running water. Coarsely chop cabbage
> head, returning chopped cabbage to the pot. Top
> cabbage with sauerkraut.
> In medium bowl, combine beef, rice, eggs, onion,
> bread crumbs, salt and pepper with a large spoon
> or hands until well blended.
> Drain cabbage leaves. Cut out and discard a 2
> inch V-shaped wedge from the thick bottom vein of
> each leaf. Place about 1/3 cup of filling on each
> leaf. Fold the bottom part of the leaf over
> filling. Fold up the sides and continue up to
> enclose the filling completely.
> Arrange cabbage rolls in two layers on top of
> sauerkraut in pot. Tuck in the bay leaf.
> Combine the tomatoes, tomato sauce, raisins,
> gingersnaps, brown sugar, lemon juice, peppercorns
> and 1 cup water. Pour over cabbage rolls.
> Bring to a boil over medium high heat. Reduce
> heat to low, cover and simmer 1 1/2 to 2 hours or
> until cabbage is tender and rolls are cooked
> through.

Nancy Young wrote:
> "Goomba38" > wrote in message
> ...
>> All this talk about cabbage rolls has me craving them. I love the
>> recipe I use, but was wondering if anyone ever didn't stuff their
>> rolls and made a casserole out of the makings instead? How'd it turn
>> out? Any alterations needed? Would you bake or simmer stove top if
>> you didn't stuff those puppies?
>
> I'm quite sure someone posted that here a couple of times ... try
> google ... I would look but I'm still working on
> getting my pc the way I want it ... not with great success. I
> *think* they kinda layered it like a lasagna.
> Sounded really good to me.
>
I've done that... when the cabbage leaves fell apart while I was trying to
stuff them I said what the heck and just layered the ingredients in a baking
dish. It still just as tasty

Jill

Nancy Young wrote:
> "Goomba38" > wrote in message
> ...
>> All this talk about cabbage rolls has me craving them. I love the
>> recipe I use, but was wondering if anyone ever didn't stuff their
>> rolls and made a casserole out of the makings instead? How'd it turn
>> out? Any alterations needed? Would you bake or simmer stove top if
>> you didn't stuff those puppies?
>
> I'm quite sure someone posted that here a couple of times ... try
> google ... I would look but I'm still working on
> getting my pc the way I want it ... not with great success. I
> *think* they kinda layered it like a lasagna.
> Sounded really good to me.
>
I've done that... when the cabbage leaves fell apart while I was trying to
stuff them I said what the heck and just layered the ingredients in a baking
dish. It still just as tasty

Jill

On Tue, 4 Jan 2005 13:02:15 -0600, "jmcquown" >
wrote:

>I've done that... when the cabbage leaves fell apart while I was trying to
>stuff them I said what the heck and just layered the ingredients in a baking
>dish. It still just as tasty

I've been trying to figure out how to make cabbage rolls without rice.
This is a great way to accomplish that. Thanks!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

I do this instead of cabbage rolls, I layer the ingredients, like a
lasagna. Meat sauce, cooked cabbage (chopped very roughly first),
rice; repeat with top layer being meat sauce. It tastes like cabbage
rolls with no muss no fuss.

Suzan

I do this instead of cabbage rolls, I layer the ingredients, like a
lasagna. Meat sauce, cooked cabbage (chopped very roughly first),
rice; repeat with top layer being meat sauce. It tastes like cabbage
rolls with no muss no fuss.

Suzan

I do this instead of cabbage rolls, I layer the ingredients, like a
lasagna. Meat sauce, cooked cabbage (chopped very roughly first),
rice; repeat with top layer being meat sauce. It tastes like cabbage
rolls with no muss no fuss.

Suzan

On Tue, 04 Jan 2005 10:15:57 -0500, Goomba38 > wrote:
> All this talk about cabbage rolls has me craving
> them. I love the recipe I use, but was wondering
> if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it
> turn out? Any alterations needed? Would you bake
> or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
[snip]

Oh yeah, sometimes I don't feel like going through the whole
thing of making the rolls, and the casserole version turns out very
well. I've also done it on the stovetop using a cast iron pot with
the lid on. (The enameled kind, so there was no worry about the
acidity of the sauce reacting with the cast iron.)

Mostly, I just roll the meat filling into balls and layer it
with chopped cabbage, sauerkraut and the tomato sauce. Then either
bake for at least an hour or simmer on the stovetop until it looks/smells
"done". No huge alterations are needed, and it turns out pretty well!
Now that you mention it, I may have to do that soon, it's great
comfort food for these chilly, wet days.

Ariane

On Tue, 04 Jan 2005 10:15:57 -0500, Goomba38 > wrote:
> All this talk about cabbage rolls has me craving
> them. I love the recipe I use, but was wondering
> if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it
> turn out? Any alterations needed? Would you bake
> or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
[snip]

Oh yeah, sometimes I don't feel like going through the whole
thing of making the rolls, and the casserole version turns out very
well. I've also done it on the stovetop using a cast iron pot with
the lid on. (The enameled kind, so there was no worry about the
acidity of the sauce reacting with the cast iron.)

Mostly, I just roll the meat filling into balls and layer it
with chopped cabbage, sauerkraut and the tomato sauce. Then either
bake for at least an hour or simmer on the stovetop until it looks/smells
"done". No huge alterations are needed, and it turns out pretty well!
Now that you mention it, I may have to do that soon, it's great
comfort food for these chilly, wet days.

Ariane

Damsel in dis Dress > wrote in
:

> On Tue, 4 Jan 2005 13:02:15 -0600, "jmcquown"
> > wrote:
>
> >I've done that... when the cabbage leaves fell apart while I was
> >trying to stuff them I said what the heck and just layered the
> >ingredients in a baking dish. It still just as tasty
>
> I've been trying to figure out how to make cabbage rolls without
> rice. This is a great way to accomplish that. Thanks!
>
> Carol

Easier to freeze the cabbage leaves than to boil them. But if it's a
casserole why would you bother? Just roughly shred the cabbage then a
layer of filling then more cabagge repeat ending with the cabbage... add
sauce at the end when the casserole dish is full.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Damsel in dis Dress > wrote in
:

> On Tue, 4 Jan 2005 13:02:15 -0600, "jmcquown"
> > wrote:
>
> >I've done that... when the cabbage leaves fell apart while I was
> >trying to stuff them I said what the heck and just layered the
> >ingredients in a baking dish. It still just as tasty
>
> I've been trying to figure out how to make cabbage rolls without
> rice. This is a great way to accomplish that. Thanks!
>
> Carol

Easier to freeze the cabbage leaves than to boil them. But if it's a
casserole why would you bother? Just roughly shred the cabbage then a
layer of filling then more cabagge repeat ending with the cabbage... add
sauce at the end when the casserole dish is full.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"orion" > wrote in message
oups.com...
> I do this instead of cabbage rolls, I layer the ingredients, like a
> lasagna. Meat sauce, cooked cabbage (chopped very roughly first),
> rice; repeat with top layer being meat sauce. It tastes like cabbage
> rolls with no muss no fuss.
>
> Suzan

Suzan, I am intrigued by this method. Lemme ask a question though. Why
bother cooking the cabbage ahead of time? Would it not cook to perfection
with the rest of the ingredients? Or do I have it all bass-ackwards?

Charlie

"Ariane Jenkins" > wrote in message
...
> On Tue, 04 Jan 2005 10:15:57 -0500, Goomba38 > wrote:
> > All this talk about cabbage rolls has me craving
> > them. I love the recipe I use, but was wondering
> > if anyone ever didn't stuff their rolls and made a
> > casserole out of the makings instead? How'd it
> > turn out? Any alterations needed? Would you bake
> > or simmer stove top if you didn't stuff those
> > puppies? Here is the recipe I use:
> [snip]
>
> Oh yeah, sometimes I don't feel like going through the whole
> thing of making the rolls, and the casserole version turns out very
> well. I've also done it on the stovetop using a cast iron pot with
> the lid on. (The enameled kind, so there was no worry about the
> acidity of the sauce reacting with the cast iron.)
>
> Mostly, I just roll the meat filling into balls and layer it
> with chopped cabbage, sauerkraut and the tomato sauce. Then either
> bake for at least an hour or simmer on the stovetop until it looks/smells
> "done". No huge alterations are needed, and it turns out pretty well!
> Now that you mention it, I may have to do that soon, it's great
> comfort food for these chilly, wet days.
>
> Ariane

Ooooh! I like this idea Ariane! Thank you!

Charlie

* Exported from MasterCook *


Unstuffed Cabbage

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra lean ground beef
1 medium onion -- peeled and coarsely chopped
1/2 medium 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
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.

S(Newspaper): "Lafayette Journal-Courier"

Goomba38 wrote:

> All this talk about cabbage rolls has me craving them. I love the
> recipe I use, but was wondering if anyone ever didn't stuff their
> rolls and made a casserole out of the makings instead?

I'm gonna officially de-lurk with my cabbage casserole recipe. This is
an adaptation of an old cabbage roll recipe I found somewhere, but was
too lazy to make into actual cabbage "rolls".

First:

Roughly chop up 1/2 to 3/4 of a head of cabbage, and throw it in a large
roasting pan of some kind. It will probably look like there's too much
cabbage, but don't worry about it, because it'll shrink down a lot.

Second:

Take a 1 1/2 - 2 pounds of (RAW) ground beef and mix with 1 - 2 cups
of cooked rice and some salt to taste. Spoon the ground beef mixture
over the cabbage, and press it down firmly.

Third:

Dice 4-5 slices of side bacon. Chop a couple of large cooking onions.
Place these in a large frying pan, add 2 heaping tablespoons (yes, I
said tablespoons) of paprika, and saute until the onion is soft. Add a
bit of Canola oil if necessary.

Fourth:

Scrape the bacon/onion mixture over the ground beef.

Fifth:

Open up a medium-sized can of tomato sauce. (I think about 12 ounces.)
Pour the tomato sauce into a pan or bowl, and mix in 1/2 cup of brown
sugar, 1/4 cup of bottled lemon juice, and 1/2 cup hot water. Pour the
resulting mixture over the cabbage/meat/onion mess.

Cover the roasting pan. If your pan doesn't have a cover, put foil over
it. Bake at about 275F for at least 2 1/2 hours. (The longer you cook
it, the better it will be.)

Serve with a salad and lots of bread. And red wine.

Jo Anne

Goomba38 wrote:

> All this talk about cabbage rolls has me craving them. I love the
> recipe I use, but was wondering if anyone ever didn't stuff their
> rolls and made a casserole out of the makings instead?

I'm gonna officially de-lurk with my cabbage casserole recipe. This is
an adaptation of an old cabbage roll recipe I found somewhere, but was
too lazy to make into actual cabbage "rolls".

First:

Roughly chop up 1/2 to 3/4 of a head of cabbage, and throw it in a large
roasting pan of some kind. It will probably look like there's too much
cabbage, but don't worry about it, because it'll shrink down a lot.

Second:

Take a 1 1/2 - 2 pounds of (RAW) ground beef and mix with 1 - 2 cups
of cooked rice and some salt to taste. Spoon the ground beef mixture
over the cabbage, and press it down firmly.

Third:

Dice 4-5 slices of side bacon. Chop a couple of large cooking onions.
Place these in a large frying pan, add 2 heaping tablespoons (yes, I
said tablespoons) of paprika, and saute until the onion is soft. Add a
bit of Canola oil if necessary.

Fourth:

Scrape the bacon/onion mixture over the ground beef.

Fifth:

Open up a medium-sized can of tomato sauce. (I think about 12 ounces.)
Pour the tomato sauce into a pan or bowl, and mix in 1/2 cup of brown
sugar, 1/4 cup of bottled lemon juice, and 1/2 cup hot water. Pour the
resulting mixture over the cabbage/meat/onion mess.

Cover the roasting pan. If your pan doesn't have a cover, put foil over
it. Bake at about 275F for at least 2 1/2 hours. (The longer you cook
it, the better it will be.)

Serve with a salad and lots of bread. And red wine.

Jo Anne

In article >, Goomba38
> wrote:

> All this talk about cabbage rolls has me craving
> them. I love the recipe I use, but was wondering
> if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it
> turn out? Any alterations needed? Would you bake
> or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
> * Exported from MasterCook *
>
> Stuffed Cabbage Rolls
>
Sure. Just fake it with the ingredients you listed. I'd bake it. But
I bake my holubky, too, rather than doing them stovetop.

And please don't call it Poor Man's Holubky. Call it Goomba's Fake
Holubky-Like Hotdish. Yeah, that's the ticket. Every time I hear
someone talk about Poor Man's Pierogi or somesuch made by layering
lasagne noodles with cottage cheese and then pouring butter on top, I
was to put a serious hurt on them.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Goomba38
> wrote:

> All this talk about cabbage rolls has me craving
> them. I love the recipe I use, but was wondering
> if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it
> turn out? Any alterations needed? Would you bake
> or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
> * Exported from MasterCook *
>
> Stuffed Cabbage Rolls
>
Sure. Just fake it with the ingredients you listed. I'd bake it. But
I bake my holubky, too, rather than doing them stovetop.

And please don't call it Poor Man's Holubky. Call it Goomba's Fake
Holubky-Like Hotdish. Yeah, that's the ticket. Every time I hear
someone talk about Poor Man's Pierogi or somesuch made by layering
lasagne noodles with cottage cheese and then pouring butter on top, I
was to put a serious hurt on them.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

On Wed, 05 Jan 2005 00:48:20 GMT,
Charles Gifford > wrote:

> "Ariane Jenkins" > wrote in message
>> Mostly, I just roll the meat filling into balls and layer it
>> with chopped cabbage, sauerkraut and the tomato sauce. Then either
>> bake for at least an hour or simmer on the stovetop until it looks/smells
>> "done". No huge alterations are needed, and it turns out pretty well!
>> Now that you mention it, I may have to do that soon, it's great
>> comfort food for these chilly, wet days.
>>
>> Ariane
>
> Ooooh! I like this idea Ariane! Thank you!

You're welcome, Charlie! It's the lazy person's way of
doing it, which means it's the way I use most often. No
freezing/steaming of cabbage leaves, no tearing while you're trying to
make the rolls... Presentation isn't quite as nice, maybe, because it
ends up looking more like a chunky soup. I can eat it as is, or ladle
some over mashed potatoes. Damn, now I'm hungry...

Ariane

Hi

While we do make cabbage rolls, I agree that it is a pain to do so -
usually a big mess. So one day I looked at a head of cabbage, and made
a cabbage lasagna - substituting the cabbage leaves for the noodles. In
that recipe - on The Artisan. I boiled the cabbage as usual, but now
having read you post, I wonder if other methods for large leaves like
Swiss Chard would work when I make a Swiss Chard pie. I simply wash the
leaves, place them in a large glass container, cover loosely with
plastic wrap, and put them in the microwave for a minute or more. No
mess, no fuss.

I now wonder if I could do the same with cabbage. Remove the leaves from
the head, and do what I do with other large leaves. If so it would make
both stuffed cabbage leaves, and our cabbage lasagna easier to make. I
will have to get another head of cabbage at Farmer's market this week
and try it.

Thanx.

Regards

Jerry @ the Artisan
http://www.theartisan.net



>> Ooooh! I like this idea Ariane! Thank you!
>
> You're welcome, Charlie! It's the lazy person's way of
> doing it, which means it's the way I use most often. No
> freezing/steaming of cabbage leaves, no tearing while you're trying to
> make the rolls... Presentation isn't quite as nice, maybe, because it
> ends up looking more like a chunky soup. I can eat it as is, or ladle
> some over mashed potatoes. Damn, now I'm hungry...
>
> Ariane

Hi

While we do make cabbage rolls, I agree that it is a pain to do so -
usually a big mess. So one day I looked at a head of cabbage, and made
a cabbage lasagna - substituting the cabbage leaves for the noodles. In
that recipe - on The Artisan. I boiled the cabbage as usual, but now
having read you post, I wonder if other methods for large leaves like
Swiss Chard would work when I make a Swiss Chard pie. I simply wash the
leaves, place them in a large glass container, cover loosely with
plastic wrap, and put them in the microwave for a minute or more. No
mess, no fuss.

I now wonder if I could do the same with cabbage. Remove the leaves from
the head, and do what I do with other large leaves. If so it would make
both stuffed cabbage leaves, and our cabbage lasagna easier to make. I
will have to get another head of cabbage at Farmer's market this week
and try it.

Thanx.

Regards

Jerry @ the Artisan
http://www.theartisan.net



>> Ooooh! I like this idea Ariane! Thank you!
>
> You're welcome, Charlie! It's the lazy person's way of
> doing it, which means it's the way I use most often. No
> freezing/steaming of cabbage leaves, no tearing while you're trying to
> make the rolls... Presentation isn't quite as nice, maybe, because it
> ends up looking more like a chunky soup. I can eat it as is, or ladle
> some over mashed potatoes. Damn, now I'm hungry...
>
> Ariane

On Tue 04 Jan 2005 10:38:40p, Jerry DeAngelis tittered and giggled, and
giggled and tittered, and finally blurted out...

> Hi
>
> While we do make cabbage rolls, I agree that it is a pain to do so -
> usually a big mess. So one day I looked at a head of cabbage, and made
> a cabbage lasagna - substituting the cabbage leaves for the noodles. In
> that recipe - on The Artisan. I boiled the cabbage as usual, but now
> having read you post, I wonder if other methods for large leaves like
> Swiss Chard would work when I make a Swiss Chard pie. I simply wash the
> leaves, place them in a large glass container, cover loosely with
> plastic wrap, and put them in the microwave for a minute or more. No
> mess, no fuss.
>
> I now wonder if I could do the same with cabbage. Remove the leaves from
> the head, and do what I do with other large leaves. If so it would make
> both stuffed cabbage leaves, and our cabbage lasagna easier to make. I
> will have to get another head of cabbage at Farmer's market this week
> and try it.

One of the reasons for steaming or boiling a head of cabbage is to make the
leaves flexible enough to remove from the head intact without tearing or
splitting. If you could get them off undamaged and in one piece, then I'm
sure what you propose would work.

Wayne

"Goomba38" > wrote in message
...
> All this talk about cabbage rolls has me craving them. I love the recipe I
> use, but was wondering if anyone ever didn't stuff their rolls and made a
> casserole out of the makings instead? How'd it turn out? Any alterations
> needed? Would you bake or simmer stove top if you didn't stuff those
> puppies? Here is the recipe I use:
> * Exported from MasterCook *
>
> Stuffed Cabbage Rolls
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------
> --------------------------------
> 1 large cabbage
> 8 ounces sauerkraut
> 2 pounds lean ground beef
> 1 cup cooked rice
> 2 eggs
> 1 small onion -- finely chopped
> 2 tablespoons plain dry bread crumbs
> 1 teaspoon salt
> 1/2 teaspoon pepper
> 1 bay leaf
> 16 ounces canned whole tomatoes --
> undrained, broken up
> 15 ounces tomato sauce
> 1/2 cup raisins
> 6 gingersnap cookies --
> crumbled
> 1/4 cup dark brown sugar
> 1/4 cup lemon juice
> 6 peppercorns
>
> Bring large pot of water to a boil- place large bowl of cold water next to
> stove. With small sturdy knife, carefully remove as much of the cabbage
> core as possible. Place cabbage, core side down, in boiling water. Boil
> 10 min. As the leaves cook and turn translucent, separate them one by one
> from the head with a knife and fork and place in cold water. Continue
> until you have 16 leaves. Set aside. Drain cabbage head and cool under
> cold running water. Coarsely chop cabbage head, returning chopped cabbage
> to the pot. Top cabbage with sauerkraut.
> In medium bowl, combine beef, rice, eggs, onion, bread crumbs, salt and
> pepper with a large spoon or hands until well blended.
> Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from
> the thick bottom vein of each leaf. Place about 1/3 cup of filling on
> each leaf. Fold the bottom part of the leaf over filling. Fold up the
> sides and continue up to enclose the filling completely.
> Arrange cabbage rolls in two layers on top of sauerkraut in pot. Tuck in
> the bay leaf.
> Combine the tomatoes, tomato sauce, raisins, gingersnaps, brown sugar,
> lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls.
> Bring to a boil over medium high heat. Reduce heat to low, cover and
> simmer 1 1/2 to 2 hours or until cabbage is tender and rolls are cooked
> through.
>

I shred the cabbage 1st, then add other ingredients, top with shredded
cabbage, its fast & tastes great.

"Ariane Jenkins" > wrote in message
...
> On Wed, 05 Jan 2005 00:48:20 GMT,
> Charles Gifford > wrote:
>
> > "Ariane Jenkins" > wrote in message
> >> Mostly, I just roll the meat filling into balls and layer it
> >> with chopped cabbage, sauerkraut and the tomato sauce. Then either
> >> bake for at least an hour or simmer on the stovetop until it
looks/smells
> >> "done". No huge alterations are needed, and it turns out pretty well!
> >> Now that you mention it, I may have to do that soon, it's great
> >> comfort food for these chilly, wet days.
> >>
> >> Ariane
> >
> > Ooooh! I like this idea Ariane! Thank you!
>
> You're welcome, Charlie! It's the lazy person's way of
> doing it, which means it's the way I use most often. No
> freezing/steaming of cabbage leaves, no tearing while you're trying to
> make the rolls... Presentation isn't quite as nice, maybe, because it
> ends up looking more like a chunky soup. I can eat it as is, or ladle
> some over mashed potatoes. Damn, now I'm hungry...
>
> Ariane

Oh, I'm definitely a lazy man these days! ;-) I certainly have no problem
with it looking like chunky soup ---- in fact it sounds wonderful! Thanks
again!

Charlie

"Jerry DeAngelis" > wrote in message
k.net...
> Hi
>
> While we do make cabbage rolls, I agree that it is a pain to do so -
> usually a big mess. So one day I looked at a head of cabbage, and made
> a cabbage lasagna - substituting the cabbage leaves for the noodles. In
> that recipe - on The Artisan. I boiled the cabbage as usual, but now
> having read you post, I wonder if other methods for large leaves like
> Swiss Chard would work when I make a Swiss Chard pie. I simply wash the
> leaves, place them in a large glass container, cover loosely with
> plastic wrap, and put them in the microwave for a minute or more. No
> mess, no fuss.
>
> I now wonder if I could do the same with cabbage. Remove the leaves from
> the head, and do what I do with other large leaves. If so it would make
> both stuffed cabbage leaves, and our cabbage lasagna easier to make. I
> will have to get another head of cabbage at Farmer's market this week
> and try it.
>
> Thanx.
>
> Regards
>
> Jerry @ the Artisan
> http://www.theartisan.net
>

If you try it, please let us know how it works Jerry! Sounds very inventive!

Charlie

"Jo Anne Slaven" > wrote in message
...
> Goomba38 wrote:
>
> > All this talk about cabbage rolls has me craving them. I love the
> > recipe I use, but was wondering if anyone ever didn't stuff their
> > rolls and made a casserole out of the makings instead?
>
> I'm gonna officially de-lurk with my cabbage casserole recipe. This is
> an adaptation of an old cabbage roll recipe I found somewhere, but was
> too lazy to make into actual cabbage "rolls".
>

Thanks for the excellent de-lurk post! Maavalus Daalink!

Charlie

"Becca" > wrote in message
...
> * Exported from MasterCook *
>
>
> Unstuffed Cabbage

Becca my friend! I didn't start this thread but have gotten largesse with
little effort. This might work well with meatless meat too. May you and all
Hustonians have a delightful New Year.

Charlie Liam

"Melba's Jammin'" > wrote in message
...
> In article >, Goomba38
> > wrote:
>
> > All this talk about cabbage rolls has me craving
> > them. I love the recipe I use, but was wondering
> > if anyone ever didn't stuff their rolls and made a
> > casserole out of the makings instead? How'd it
> > turn out? Any alterations needed? Would you bake
> > or simmer stove top if you didn't stuff those
> > puppies? Here is the recipe I use:
> > * Exported from MasterCook *
> >
> > Stuffed Cabbage Rolls
> >
> Sure. Just fake it with the ingredients you listed. I'd bake it. But
> I bake my holubky, too, rather than doing them stovetop.
>
> And please don't call it Poor Man's Holubky. Call it Goomba's Fake
> Holubky-Like Hotdish. Yeah, that's the ticket. Every time I hear
> someone talk about Poor Man's Pierogi or somesuch made by layering
> lasagne noodles with cottage cheese and then pouring butter on top, I
> was to put a serious hurt on them.
> --
> -Barb,

I'll bet you get away with this Barb. Every time I try to be righteous, I
get slammed. In a year's time or so, the Fake will be the New-Accurate and
Authentic method. Don't forget the addition of anchovies and cream! ;-)

Charlie

In article et>,
"Charles Gifford" > wrote:

> "Melba's Jammin'" > wrote in message
(snippage)
> > Sure. Just fake it with the ingredients you listed. I'd bake it. But
> > I bake my holubky, too, rather than doing them stovetop.
> >
> > And please don't call it Poor Man's Holubky. Call it Goomba's Fake
> > Holubky-Like Hotdish. Yeah, that's the ticket. Every time I hear
> > someone talk about Poor Man's Pierogi or somesuch made by layering
> > lasagne noodles with cottage cheese and then pouring butter on top, I
> > was to put a serious hurt on them.
> > --
> > -Barb,
>
> I'll bet you get away with this Barb. Every time I try to be righteous, I
> get slammed.

What can I say? You're a lot nicer than I am, Dollink. Doncha know
that Minnesota Nice is a myth?

> In a year's time or so, the Fake will be the New-Accurate and
> Authentic method. Don't forget the addition of anchovies and cream! ;-)

ROFL!! Where's Bubba Vic?
>
> Charlie
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article et>,
"Charles Gifford" > wrote:

> "Melba's Jammin'" > wrote in message
(snippage)
> > Sure. Just fake it with the ingredients you listed. I'd bake it. But
> > I bake my holubky, too, rather than doing them stovetop.
> >
> > And please don't call it Poor Man's Holubky. Call it Goomba's Fake
> > Holubky-Like Hotdish. Yeah, that's the ticket. Every time I hear
> > someone talk about Poor Man's Pierogi or somesuch made by layering
> > lasagne noodles with cottage cheese and then pouring butter on top, I
> > was to put a serious hurt on them.
> > --
> > -Barb,
>
> I'll bet you get away with this Barb. Every time I try to be righteous, I
> get slammed.

What can I say? You're a lot nicer than I am, Dollink. Doncha know
that Minnesota Nice is a myth?

> In a year's time or so, the Fake will be the New-Accurate and
> Authentic method. Don't forget the addition of anchovies and cream! ;-)

ROFL!! Where's Bubba Vic?
>
> Charlie
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Charles

If the rain in CA. does not drown the folks at Farmer's Market - or me -
this weekend, I will try it. If we are rained out, I will post the
results whenever I can do so.

Regards

Jerry @ the Artisan
http://www.theartisan.net

>
> If you try it, please let us know how it works Jerry! Sounds very
> inventive!
>
> Charlie
>
>

> "Jerry DeAngelis" writes:
>
>If the rain in CA. does not drown the folks at Farmer's Market - or me -
>this weekend, I will try it.

FYI:
The USPS state abbreviatiuons. do not get a period, ie. FL, NY, OK, MN, CA,
etc. do not get a period.

http://www.usps.com/ncsc/lookups/usp...eviations.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:

> > "Jerry DeAngelis" writes:
> >
> >If the rain in CA. does not drown the folks at Farmer's Market - or me -
> >this weekend, I will try it.
>
> FYI:
> The USPS state abbreviatiuons. do not get a period, ie. FL, NY, OK,
> MN, CA, etc. do not get a period.

>
> http://www.usps.com/ncsc/lookups/usp...eviations.html

Postal service abbreviations. Remember when it was Calif., Minn.,
Penn., Ore., Mass.?
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >,
(PENMART01) wrote:

> > "Jerry DeAngelis" writes:
> >
> >If the rain in CA. does not drown the folks at Farmer's Market - or me -
> >this weekend, I will try it.
>
> FYI:
> The USPS state abbreviatiuons. do not get a period, ie. FL, NY, OK,
> MN, CA, etc. do not get a period.

>
> http://www.usps.com/ncsc/lookups/usp...eviations.html

Postal service abbreviations. Remember when it was Calif., Minn.,
Penn., Ore., Mass.?
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Thank you

Jerry


"PENMART01" > wrote in message
...
>> "Jerry DeAngelis" writes:
>>
>>If the rain in CA. does not drown the folks at Farmer's Market - or
>>me -
>>this weekend, I will try it.
>
> FYI:
> The USPS state abbreviatiuons. do not get a period, ie. FL, NY, OK,
> MN, CA,
> etc. do not get a period.
>
> http://www.usps.com/ncsc/lookups/usp...eviations.html
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Thank you

Jerry


"PENMART01" > wrote in message
...
>> "Jerry DeAngelis" writes:
>>
>>If the rain in CA. does not drown the folks at Farmer's Market - or
>>me -
>>this weekend, I will try it.
>
> FYI:
> The USPS state abbreviatiuons. do not get a period, ie. FL, NY, OK,
> MN, CA,
> etc. do not get a period.
>
> http://www.usps.com/ncsc/lookups/usp...eviations.html
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````