Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!newspeer.monmouth.com!skynet.be!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (3) Cabbage Followup-To: rec.food.cooking Date: 18 Dec 1999 06:15:31 -0700 Organization: cs.com Lines: 95 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <0.dcd5b413.257e03ae@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38348 LAYERED BEEF AND CABBAGE CASSEROLE SMOKED SAUSAGE WITH CABBAGE CHINESE CABBAGE ROLLS LAYERED BEEF AND CABBAGE CASSEROLE 1 large head green cabbage (about 4 lb.) 1 lb. ground beef 1 (32 oz.) jar spaghetti sauce 1/3 cup regular long-grain rice 1/4 cup salad oil 3/4 tsp. salt 1 small onion, minced 1 cup water 1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded About 1 1/4 hours before serving, with knife, cut off and discard tough ribs from cabbage leaves; coarsely shred cabbage leaves. In 5-quart Dutch oven over medium heat, in hot salad oil, cook cabbage and salt until very tender, stirring occasionally. Meanwhile, prepare meat sauce. In 12-inch skillet over high heat, cook ground beef and onion until pan juices evaporate and meat is well browned, stirring occasionally. Add spaghetti sauce, water and rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, until rice is tender, stirring occasionally. Preheat oven to 350 degrees. Into 13 x 9-inch baking dish, spoon 1/2 cup meat sauce. Top with 1/2 of cabbage, 1/2 remaining meat sauce and 1/2 cheese. Repeat layering with remaining cabbage, meat sauce and cheese. Bake 20 minutes, or until heated through. Makes 8 servings. SMOKED SAUSAGE WITH CABBAGE 1 medium-size firm head green cabbage 1 medium-size onion, chopped 2 Tbsp. light brown sugar (optional) 1/4 cup water 1 clove garlic, minced 1 tsp. reduced salt seasoned salt 1/2 tsp. crushed red pepper flakes 1 pkg. Louis Rich turkey smoked sausage Cut cabbage into small wedges; set aside. Spray large skillet with Pam vegetable cooking spray and add cabbage wedges and onion. In small bowl combine sugar, water, garlic, seasoned salt and crushed pepper. Pour into skillet. Cover and cook over medium heat 15 minutes, turning cabbage once during this time. Cut sausage into 1 inch pieces and stir into skillet. Cover and continue to cook 5 minutes longer or until sausage is heated. Transfer sausage and cabbage to serving dish with slotted spoon. Serve warm. Especially good with a potato side dish. Serves 4 to 6. CHINESE CABBAGE ROLLS 1 whole cabbage head 1/2 lb. ground pork 1/2 cup water chestnuts, chopped 2 tsp. cornstarch 1 tsp. Accent 1 egg, beaten 1 Tbsp. wine 2 Tbsp. soy sauce 6 Tbsp. oil 2 cup chicken broth 1 cup sliced mushrooms 1/2 cup chopped green onions 1 Tbsp. cornstarch 2 Tbsp. water 3 Tbsp. soy sauce hot cooked rice Cook whole cabbage in rapidly boiling water for 5 minutes; drain and wash with cold water. Combine pork, chestnuts, 2 teaspoons cornstarch, Accent, egg, wine and soy sauce; mix well. Put 2 tablespoons filling mixture on each cabbage leaf and wrap; fasten with toothpick. Heat oil to 300 degrees. Add cabbage rolls, turning to coat each side with oil. Pour in chicken broth and mushrooms; cover and cook for 15 minutes over medium heat. Put in green onions the last 2 minutes of cooking time. Make a glaze of 1 tablespoon cornstarch and 2 tablespoons water; pour over cabbage rolls and cook until thickened. Add 3 tablespoon soy sauce and cook until thickened. Add 3 tablespoons soy sauce. Serve hot over cooked rice. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.