Cabbage Casserole

[Ophelia]

Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

[Mike.. . . .]

Following a post by Ophelia

Post by Ophelia
ideas for another time?

pork, optional cannalenni beans, cabbage.

caraway and/or mustard for flavouring.

[Ophelia]

Post by Mike.. . . .
Following a post by Ophelia

Post by Ophelia
ideas for another time?

pork, optional cannalenni beans, cabbage.
caraway and/or mustard for flavouring.

Ahh cannelini beans!! Yes, I love those:))) How would you use them?

[Mike.. . . .]

Following a post by Ophelia

Post by Ophelia
) How would you use them?

just bung em in once soft or use canned.

[Ophelia]

Post by Mike.. . . .
Following a post by Ophelia

Post by Ophelia
) How would you use them?

just bung em in once soft or use canned.

Okay:) I am really good at bunging stuff in:) I always keep a couple of
boxes of those beans in my store:)

[RustyHinge]

Post by Ophelia
Ahh cannelini beans!! Yes, I love those:))) How would you use them?

I would eat them.

[Ophelia]

Post by RustyHinge

Post by Ophelia
Ahh cannelini beans!! Yes, I love those:))) How would you use them?

I would eat them.

Yers ... we certainly do that!

[RustyHinge]

Post by Mike.. . . .
Following a post by Ophelia

Post by Ophelia
ideas for another time?

pork, optional cannalenni beans, cabbage.
caraway and/or mustard for flavouring.

To enhance its cabbageness, a liberal quantity of grated horseradish.

[allegoricus]

On Wed, 11 Dec 2013 16:44:23 -0000, "Ophelia"

Post by Ophelia
Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

This is a recipe given to me a lady in the US whose family originated
from Poland:

Polish Stuffed Cabbages (Golabki)

1 lg. head cabbage
2 reg cans diced tomatoes
1 lg. can tomato sauce
4 carrots
2 reg onions
1.25 cups of plain bread crumbs
2 eggs
salt
ground pepper
3 bay leaves
3 lb. ground chuck
(or ? mix of pork, veal & beef)
½ lb bacon

dice and brown bacon save bacon grease

core cabbage and place in lg pot
cover with water & bring water to boil. Turn fire off.

clean and slice carrots into coin size pieces

mix ground meat with eggs, bread crumbs and onions
add salt & pepper to the mixture to taste

Place cabbage in colander and rinse cool (save cabbage water in pot)
Peel leaf & take a handful of ground meat mixture and place in middle
at core end. Roll down once fold both sides over roll down again in
tight package

place each stuffed cabbage in pot, layering. 1 st layer 8 rolls

cover with some of the carrot coins
1 can diced tomatoes
1/2 bacon bits
1 tablespoon bacon grease
1 lladel tomatoe sauce
1 ladle cabbage water
2 bay leaves

second layer of rolls
repeat carrots, diced tomatoes, bacon, tablespoon bacon grease and
this time rest of can of tomato sauce
1 bay leaf

makes 16 rolls
slow cook low for 8 hours (a slow cooker makes this part even easier,
but can also be made in roasting pan with lid slowly cooked in oven.

best if made 1 day in advance


When we were kids we used to call golabki 'gwimpies" which my father
dubbed 'wimpies'. He loved them served with smashed potatoes which are
potatoes mashed with a masher (not whipped) to which he added diced
onion and bacon (both browned in frying pan before added to potatoes
with a little of the bacon grease) Top with some salt and ground
pepper. Serve with wimpies to the side. Add a little wimpie juice to
potatoes.


Delicious served with thick rye bread (or pumpernickel).


In practice, we found the filling to be a bit bland on the first use
of this. In practice, you can use any minced meat, seasoned/spiced to
your liking.

[Ophelia]

Post by allegoricus
On Wed, 11 Dec 2013 16:44:23 -0000, "Ophelia"

Post by Ophelia
Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

This is a recipe given to me a lady in the US whose family originated
Polish Stuffed Cabbages (Golabki)
1 lg. head cabbage
2 reg cans diced tomatoes
1 lg. can tomato sauce
4 carrots
2 reg onions
1.25 cups of plain bread crumbs
2 eggs
salt
ground pepper
3 bay leaves
3 lb. ground chuck
(or ? mix of pork, veal & beef)
½ lb bacon
dice and brown bacon save bacon grease
core cabbage and place in lg pot
cover with water & bring water to boil. Turn fire off.
clean and slice carrots into coin size pieces
mix ground meat with eggs, bread crumbs and onions
add salt & pepper to the mixture to taste
Place cabbage in colander and rinse cool (save cabbage water in pot)
Peel leaf & take a handful of ground meat mixture and place in middle
at core end. Roll down once fold both sides over roll down again in
tight package
place each stuffed cabbage in pot, layering. 1 st layer 8 rolls
cover with some of the carrot coins
1 can diced tomatoes
1/2 bacon bits
1 tablespoon bacon grease
1 lladel tomatoe sauce
1 ladle cabbage water
2 bay leaves
second layer of rolls
repeat carrots, diced tomatoes, bacon, tablespoon bacon grease and
this time rest of can of tomato sauce
1 bay leaf
makes 16 rolls
slow cook low for 8 hours (a slow cooker makes this part even easier,
but can also be made in roasting pan with lid slowly cooked in oven.
best if made 1 day in advance
When we were kids we used to call golabki 'gwimpies" which my father
dubbed 'wimpies'. He loved them served with smashed potatoes which are
potatoes mashed with a masher (not whipped) to which he added diced
onion and bacon (both browned in frying pan before added to potatoes
with a little of the bacon grease) Top with some salt and ground
pepper. Serve with wimpies to the side. Add a little wimpie juice to
potatoes.
Delicious served with thick rye bread (or pumpernickel).
In practice, we found the filling to be a bit bland on the first use
of this. In practice, you can use any minced meat, seasoned/spiced to
your liking.

Thanks very much Peter:) That is pretty much how I made mine. I haven't
layered the rolls though ... would that not make them difficult to serve?

Anyway saved your instructions, thank you:)

[allegoricus]

On Thu, 2 Jan 2014 12:04:32 -0000, "Ophelia"

Post by Ophelia

Post by allegoricus
On Wed, 11 Dec 2013 16:44:23 -0000, "Ophelia"

Post by Ophelia
Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

This is a recipe given to me a lady in the US whose family originated
Polish Stuffed Cabbages (Golabki)
1 lg. head cabbage
2 reg cans diced tomatoes
1 lg. can tomato sauce
4 carrots
2 reg onions
1.25 cups of plain bread crumbs
2 eggs
salt
ground pepper
3 bay leaves
3 lb. ground chuck
(or ? mix of pork, veal & beef)
½ lb bacon
dice and brown bacon save bacon grease
core cabbage and place in lg pot
cover with water & bring water to boil. Turn fire off.
clean and slice carrots into coin size pieces
mix ground meat with eggs, bread crumbs and onions
add salt & pepper to the mixture to taste
Place cabbage in colander and rinse cool (save cabbage water in pot)
Peel leaf & take a handful of ground meat mixture and place in middle
at core end. Roll down once fold both sides over roll down again in
tight package
place each stuffed cabbage in pot, layering. 1 st layer 8 rolls
cover with some of the carrot coins
1 can diced tomatoes
1/2 bacon bits
1 tablespoon bacon grease
1 lladel tomatoe sauce
1 ladle cabbage water
2 bay leaves
second layer of rolls
repeat carrots, diced tomatoes, bacon, tablespoon bacon grease and
this time rest of can of tomato sauce
1 bay leaf
makes 16 rolls
slow cook low for 8 hours (a slow cooker makes this part even easier,
but can also be made in roasting pan with lid slowly cooked in oven.
best if made 1 day in advance
When we were kids we used to call golabki 'gwimpies" which my father
dubbed 'wimpies'. He loved them served with smashed potatoes which are
potatoes mashed with a masher (not whipped) to which he added diced
onion and bacon (both browned in frying pan before added to potatoes
with a little of the bacon grease) Top with some salt and ground
pepper. Serve with wimpies to the side. Add a little wimpie juice to
potatoes.
Delicious served with thick rye bread (or pumpernickel).
In practice, we found the filling to be a bit bland on the first use
of this. In practice, you can use any minced meat, seasoned/spiced to
your liking.

Thanks very much Peter:) That is pretty much how I made mine. I haven't
layered the rolls though ... would that not make them difficult to serve?
Anyway saved your instructions, thank you:)

[allegoricus]

On Thu, 2 Jan 2014 12:04:32 -0000, "Ophelia"
<***@Elsinore.invalid> wrote:
----------------8><

Post by Ophelia
Thanks very much Peter:) That is pretty much how I made mine. I haven't
layered the rolls though ... would that not make them difficult to serve?

Short answer: no, not unless you pack them like sardines.

[Ophelia]

Post by allegoricus
On Thu, 2 Jan 2014 12:04:32 -0000, "Ophelia"
----------------8><

Post by Ophelia
Thanks very much Peter:) That is pretty much how I made mine. I haven't
layered the rolls though ... would that not make them difficult to serve?

Short answer: no, not unless you pack them like sardines.

Well I do pack them in like sardines but in a single layer:))

[RustyHinge]

Post by allegoricus
On Wed, 11 Dec 2013 16:44:23 -0000, "Ophelia"

Post by Ophelia
Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

This is a recipe given to me a lady in the US whose family originated
Polish Stuffed Cabbages (Golabki)

The recipe inflicted on us by a Polish au pair was much simpler:

roll-up handfuls of mincemeat
blanch an equal number of cabbage leaves
tie-up minceballs in the cabbage leaves
boil to death

Potatoes optional.

[Jane Gillett]

Post by allegoricus
On Wed, 11 Dec 2013 16:44:23 -0000, "Ophelia"

Post by Ophelia
Anyone here make those? Just been chatting to Sheila in another group and
she suggested my meat loaf recipe as the filler. I will make that tomorrow
but just wondered if anyone has any other ideas for another time?

This is a recipe given to me a lady in the US whose family originated
Polish Stuffed Cabbages (Golabki)
1 lg. head cabbage
2 reg cans diced tomatoes
1 lg. can tomato sauce
4 carrots
2 reg onions
1.25 cups of plain bread crumbs
2 eggs
salt
ground pepper
3 bay leaves
3 lb. ground chuck
(or ? mix of pork, veal & beef)
½ lb bacon
dice and brown bacon save bacon grease
core cabbage and place in lg pot
cover with water & bring water to boil. Turn fire off.
clean and slice carrots into coin size pieces
mix ground meat with eggs, bread crumbs and onions
add salt & pepper to the mixture to taste
Place cabbage in colander and rinse cool (save cabbage water in pot)
Peel leaf & take a handful of ground meat mixture and place in middle
at core end. Roll down once fold both sides over roll down again in
tight package
place each stuffed cabbage in pot, layering. 1 st layer 8 rolls
cover with some of the carrot coins
1 can diced tomatoes
1/2 bacon bits
1 tablespoon bacon grease
1 lladel tomatoe sauce
1 ladle cabbage water
2 bay leaves
second layer of rolls
repeat carrots, diced tomatoes, bacon, tablespoon bacon grease and
this time rest of can of tomato sauce
1 bay leaf
makes 16 rolls
slow cook low for 8 hours (a slow cooker makes this part even easier,
but can also be made in roasting pan with lid slowly cooked in oven.
best if made 1 day in advance
When we were kids we used to call golabki 'gwimpies" which my father
dubbed 'wimpies'. He loved them served with smashed potatoes which are
potatoes mashed with a masher (not whipped) to which he added diced
onion and bacon (both browned in frying pan before added to potatoes
with a little of the bacon grease) Top with some salt and ground
pepper. Serve with wimpies to the side. Add a little wimpie juice to
potatoes.
Delicious served with thick rye bread (or pumpernickel).
In practice, we found the filling to be a bit bland on the first use
of this. In practice, you can use any minced meat, seasoned/spiced to
your liking.

Interesting. Wonder if it can be adapted to use spinach - raw leaves used
layed in a group. Might help avoid iron deficiency. Will try.
Cheers
jane

[allegoricus]

On Fri, 03 Jan 2014 10:01:33 +0000 (GMT), Jane Gillett
<***@higherstert.co.uk> wrote:

----------------8><

Post by Jane Gillett
Interesting. Wonder if it can be adapted to use spinach - raw leaves used
layed in a group. Might help avoid iron deficiency. Will try.

I'm not motivated to find out, but you can certainly give it a go.
While there won't be a problem with flavours, I wonder whether the
spinach will hold together sufficiently well.
If it doesn't, you might as well just stir spinach leaves into a meat
sauce, which might prove quite palatable enough anyway.

[Jane Gillett]

Post by allegoricus
On Fri, 03 Jan 2014 10:01:33 +0000 (GMT), Jane Gillett
----------------8><

Post by Jane Gillett
Interesting. Wonder if it can be adapted to use spinach - raw leaves used
layed in a group. Might help avoid iron deficiency. Will try.

I'm not motivated to find out, but you can certainly give it a go.
While there won't be a problem with flavours, I wonder whether the
spinach will hold together sufficiently well.
If it doesn't, you might as well just stir spinach leaves into a meat
sauce, which might prove quite palatable enough anyway.

Agreed. However, if it can be held together it gives a bit of variation to
what could otherwise be just another minced meat. As a base for a "sheperds
pie" perhaps?

Jane

[allegoricus]

On Sun, 05 Jan 2014 11:06:04 +0000 (GMT), Jane Gillett

Post by Jane Gillett

Post by allegoricus
On Fri, 03 Jan 2014 10:01:33 +0000 (GMT), Jane Gillett
----------------8><

Post by Jane Gillett
Interesting. Wonder if it can be adapted to use spinach - raw leaves used
layed in a group. Might help avoid iron deficiency. Will try.

I'm not motivated to find out, but you can certainly give it a go.
While there won't be a problem with flavours, I wonder whether the
spinach will hold together sufficiently well.
If it doesn't, you might as well just stir spinach leaves into a meat
sauce, which might prove quite palatable enough anyway.

Agreed. However, if it can be held together it gives a bit of variation to
what could otherwise be just another minced meat. As a base for a "sheperds
pie" perhaps?

interesting idea. :-)