Posted on 08/04/2023 11:25:34 AM PDT by DallasBiff
3lbs ground beef
1 1/2 cups of minute rice uncooked
1 head of cabbage 1 teaspoon of garlic powder
salt and pepper to taste
1 can of tomato soup
I can of tomato sauce ( I used contadin
(Excerpt) Read more at youtube.com ...
Memories.
“Memories.”
For me too. My Grandmother’s Sarma.
My mom would make them, I would dig out the inside stuff and leave that boiled cabbage cover alone.
> Hunky hand grenades <
That’s classic Pittsburghese. So I’m guessing you haven’t spent all your life in Dallas.
Side note #1: My grandparents were born in Hungary. Yeah, my brothers and I used the phrase “hunky hand grenade” now and again. But never in front of our grandparents. We knew the limits.
Side note #2: I take gentle exception to the ingredient list. It’s not truly a Hunky hand grenade unless a pinch of paprika is added.
3 pounds of ground beef isn’t cheap anymore.
CEDRIC’s CASSEROLE
A no-fuss “stuffed cabbage” recipe, insanely good.
INGREDIENTS: 2 med. chp onions
3 tbsp. butter
1 lb. lean ground beef
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 med head cabbage, shredded
2-10 1/2 oz cans condensed tomato soup.
DIRECTIONS: Sauté 2 medium chp onions in 3 tb butter. Add, heating thru,
but not browning, 1 lb lean ground beef, 1 1/2 tsp salt, 1/4 tsp black pepper.
FINAL Spread in sprayed 4-6 quart baking dish 1/2 shredded medium-sized head of cabbage. Cover with meat/onion mixture. Top with rest of shredded cabbage. Pour evenly over top 2 cans condensed tomato soup.
Bake covered 350-deg, “about” 1 hour and 20 min til the cabbage is tender. Serves: 10-12.
Best served w/ hunk of heated loaf of Italian bread slathered w/ butter.
My mom made these (similar, at least). I loved them. Have not had a cabbage roll in several decades. Thanks for the memories and possible inspiration to make some!
Ingredients
• 0.5 large green cabbage 3.5-4 lbs.
• 0.5 b ground turkey
• 0.5 cup cooked long grain rice, white or brown
• 0.17 cup finely minced onion
• 1 tbsp fresh minced dill
• 0.5 large egg
• 0.75 cups sauerkraut divided
• 14 oz tomato sauce, divided 2 cans
• 7 oz diced or crushed tomatoes 1 can
• 1 tbsp fresh lemon juice or more to taste
• l tsp brown sugar or more to taste
• 1 tsp tomato paste
• 0.5 tsp paprika
• 0.5 clove garlic, minced
• 0.13 tsp allspice
• 0.25 cup chicken stock or water
• Salt and pepper to taste
My Babushka made the best. Mom’s weren’t bad, same recipe just seemed to be missing some secret ingredient.
Hard to imagine the cuisine of the rest of the world before capsicum varieties from the Americas were introduced in the 1500s.
Minute rice and canned tomato soup? Not worth the time saved compared to scratch stuffed cabbage.
The Runza is the de facto state sandwich of Nebraska. Cabbage and meat cooked together and put in a roll made of dough rather than cabbage leaves. Different sort of cabbage roll, much easier to make and highly delicious. Anyone driving across I-80 should make a point of finding a Runza joint!
Don’t steam the cabbage
Use the microvwave
This recipe is GARBAGE and it is NOT the Hungarian recipe at all! YUCK!
MMM
Holupki...
Big steaming pot with tomato sauce of some kind...ours was sauce, some used soup...cabbage scraps, and roll after roll of beef and rice wrapped in cabbage leaves. My grandmother and mother added sauer kraut to simmer with it...i guess to stretch it and add a flavor.
DallasBiff, you are bringing on the memories...
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.