i am lazy so...

M

MrsB

New member
we are starting to wind down our time here at the hotel, no rush just
getting ready in a careful way, i recently wanted to make cabbage rolls
using the new wave oven... but i got inordanitely lazy so i took everything
i usually put into cabbage rolls except the eggs and put it into a pot and
made soup out of it, dh served over rice, excellent choice we will be doing
this again, Lee
 
"Storrmmee" wrote in message
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My mother used to make wonderful cabbage rolls. I never could figure out
how she kept the cabbage leaves from tearing apart when she rolled them up.
One day I just got frustrated and put all the ingredients into a casserole
dish and baked it. Delicious! Nostalgia wise, it wasn't quite the same but
it still tasted great!

Jill
 
"jmcquown" wrote:


I had never been able to get the leaves cooked perfect until I used
Napa cabbage a few years back. I like the flavor better, too-- but
those crinkly leaves will nearly wrap when they're raw.


That works, too!

Jim
 
On 3/4/2011 6:31 AM, jmcquown wrote:

I core the cabbage and plop it into a pot of water and turn on the heat.
When the outer leaves start to soften I peel them off and let the harder
center simmer until softened.
 
On Fri, 4 Mar 2011 03:36:48 -0600, "Storrmmee"
wrote:

What a great idea! My husband loves cabbage.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 4 Mar 2011 06:31:03 -0500, "jmcquown"
wrote:

Another good idea! Cabbage Roll Lasagna.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
"Storrmmee" wrote:


Hamburger soup. I've heard of it.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 3/4/2011 3:36 AM, Storrmmee wrote:

Cabbage rolls taste wonderful, but sometimes I cheat and make it this
way. I think Barb also has a recipe.

Unstuffed Cabbage

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- peeled and coarsely chopped
1/2 large cabbage, cored, quartered, 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
2 garlic cloves -- 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 3/4/2011 6:48 PM, Omelet wrote:

You can freeze the cabbage overnight then defrost it. The leaves will be
soft. The traditional way is to par boil them in a vat of boiling water.
I do that and I scrape the base of the leaves with a spoon to take out
the vein. Then they roll up smoothly.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
not hamburger soup but along the same lines,

my version of hamburger soup...snobs look away!!!

dice one med onion with garlic to your taste and cook in oil until tender.
-add one or two pounds of ground beef depending on how meaty and who you are
feeding.
when this is brown, either add beef broth and thickener of choice OR add a
large jar i think its a 32 oz one of jarred brown gravy and let simmer,
making sure that every time you stir you are breaking up meat into smaller
and smaller bits.

then add fresh or canned tomatoes to your taste... i prefer the ones with
green pepper and jal. the dh doesn't so we usually add one of diced canned
and any fresh that need to go.

let this simmer, then

add one or all of the following... if you use canned reserve the juice so
you can use it to thin the soup if you want.

corn, peas, one kind of beans like pinto or black, green beans...

potatoes can be leftover that are diced and added or canned.

my cabbage roll soup was like this

four small onions minced, they were the size of decent sized lemons and
needed to be used up.

add a pound of pork sausage brown breaking up, when the sausage is about
half done add hamburger and doo the same, cook on a slower heat so as to not
make the meat cruncy but get it all the way done.

while this is cooking, chop cabbage, i used one small head, into bite sized
chuncks, start adding them as you go so they wilt a bit in the ssausage
grease and make room for the rest, also the different donenesses of the
cabbage make the first serving interesting... should you run out of space in
your pot put just a bit of beef stock in the pan and let the cabbage cook
down.

after that is all in and you have room, then add the tomatoes, i used two
cans of diced from costco, i think they were in the 14/16 oz range...

I also added two cans of mushrooms and as i said before i am trying to wind
down everything in the larder for easier moving...

DH made rice seperately so he put that in the bowl and served the soup over
it., if you have it all cooked and its too thick then just add beef stock,
and just because lots of people use eggs in the cabbage rolls i just left
tose out, and if i had been in possesion of sour cream or greek yogurt a bit
of that on top would have been wonderful.

Lee, who probably took too many words to say all that
"Melba's Jammin'" wrote in message
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"Storrmmee" wrote in message
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Sounds like that would make a lot of soup!

I don't have an actual recipe and my soup never turns out the same way
twice. I start with about a pound of browned ground beef. I always add
onions, celery carrots and some form of tomato. Might be tomato juice or
V8. Might be chopped tomatoes in juice, tomato sauce or paste thinned with
water, or even raw tomatoes if that's what I have in the house. I might or
might not add beef broth to this.

That in and of itself makes a very good soup, but I usually add some other
things like potatoes, corn, cooked dried beans, spinach or cabbage if I have
it. If I don't add potatoes, I might add rice or pasta. Or I might not.

I never thicken this type of soup. Last time I made this, daughter just
loved it! I also love barley in this type of soup, but daughter and husband
dislike it.
 
yes i do make a lot of soup at once, we freeze extra portions, or i have
made it knowing we will be busy/tired so need heat and eat for a few days,
mine is always different because there are always different vegetables in
the house, i usually thicken the hamburger only soups, but rarely things
like the cabbage with two kinds of meats, and what i wrote here is what i
did the last two times i made soup, ymmv, mine always does, lol.

as to the rice/potatoes/barley, often we leave these out and make something
different to have the soup with to change the taste, so when we know we will
be busy dh will make rice, boiled potatoes, maybe noodles maybe barley and
store in frig so when we get home its grab two containers, nuke and eat, Lee
"Julie Bove" wrote in message
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Janet Wilder wrote:
-snip-


SMACK!! (hitting self in forehead)

I don't know how many decades ago I read 'remove the vein'- and took
out my paring knife and *removed the vein* cutting a giant slit in the
leaf. [I never paid any attention to what mom was doing in the
kitchen.]

That is another reason I like the Napa cabbage, no giant vein. Are
you saying that the vein scrapes off but leaves the leaf intact?

Jim
 
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