I wanted to make this but never knew how my grandma made it. It's one of those smells that remind me of being a small kid and going to grandmas after church on Sun. and walking in and smelling something wonderful and yummy. I asked my aunt for the recipe. Here you go!
1 lb. ground beef 1 lb. ground pork (a-ha!) head of cabbage one can diced tomatoes 1 can tomato sauce diced onion seasoning one can sauerkraut drained about a cup of rice (NOT minute rice) Roll meat with onion, seasoning, and rice; mixing well and make meat balls and set aside. Boil cabbage a few minutes so they peel off. Be careful not to rip them up as you will roll the meatballs in the leaves. Lay cabbage leaves and roll up with meatballs. Once you take so many leaves off, use the smaller leaves for shredding and lay on bottom of your roasting pan. Next put drained sauerkraut. in pan. Lay the rolled cabbage on top of that and add water and tomato sauce but just enough water to cook. Don't drown your rolls. Top with a can of diced tomatoes. Cook for 1 1/2 hours until done at 350-375 degrees.
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1 lb. ground beef
1/2 c. chopped onion 1/4 c. diced green pepper 1 (8 oz.) can tomato sauce 2 tsp. chili powder 1/2 tsp. garlic powder 2 cans country style biscuits 1 1/2 c. shredded Cheddar cheese 1/2 c. sour cream 1 egg, slightly beaten Brown ground beef, onion, and green pepper in large frying pan; drain. Stir in tomato sauce, chili powder, and garlic powder. Simmer while preparing dough. Separate each biscuit dough in half into layers. (Name brand biscuits seem to pull apart easier.) Press a layer of biscuits over bottom of ungreased casserole dish. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream, and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture and spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with remaining cheese. Bake at 375 for 30 minutes or until biscuits are deep golden brown. And it wouldn't be complete without hot sauce ;) This recipe is great! I think we make this once a month. This would be great for parties so keep it in mind!
5 cans chicken 2 stalks celery, thinly sliced 1 T. garlic powder (more according to your taste) 1 cup of chopped pecans many red seedless grapes, cut in halves pepper to taste (we use our pepper mill pepper, its better) A little over half a large jar of Kraft MAYO Mix everything together very well. Spoon onto Hawaiian Sweet Rolls. We purchase ours at Shop n Save in front of the deli dept. Make sure and taste it to see if more garlic powder or pepper is needed. Again, this is all according to taste. Enjoy! This was a big pleaser for my husband one day. I haven’t made it in awhile but made it this evening for dinner. When browning the ground beef, I added Nick’s seasoning, Accent and some white pepper. Ok. Update: Just decided that 2 cans of diced tomatoes in juice would make it even better!
Ingredients: 10 ounces egg noodles 1 1/2 pounds ground beef 2 (14.5 ounce) can peeled and diced tomatoes with juice 1 tsp. salt 1 T. white sugar 1 1/2 cups sour cream 3 to 4 ounces cream cheese 1/2 onion, chopped 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 350 degrees 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain 3. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. 4. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9 x 13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. 5. Bake at 350 degrees for 25 minutes. Good hearty meal! Ingredients Boneless skinless chicken breast cut up into bite size pieces. Extra Virgin Olive Oil (I cover the whole bottom of pan) 1 bag Baby Spinach 2 cans stewed tomatoes 1 8oz. package of cream cheese; cut up 2 Tablespoons of minced garlic (I use jar kind) 1 to 2 tsp. basil 1/4 tsp black pepper 1 package of pasta (your choice) I use fettuccine In a large frying pan, brown chicken in olive oil. Add garlic and let cook until garlic begins to brown. About 5 minutes. Add to pan the tomatoes, cream cheese, basil and pepper. Reduce heat; simmer. Start noodles, when almost done, add the spinach to water and continue cooking until pasta is done.
When cream cheese has melted and sauce is creamy, and the pasta and spinach to pan and stir. Sever with Grilled Italian bread! Chuck Roast – cut into cubes
2 Tablespoons or more if you like of oil. We always use Extra Virgin Olive Oil…better for ya! 1 or 2 onions (chopped) 1 to 2 Tablespoons minced garlic 1 tsp. caraway seed 1 to 2 bay leaves pepper and salt to taste (I used Kosher salt) 1 to 2 tsp. paprika 2 med. tomatoes (chopped) or 2 small canned whole potatoes (chopped) fresh peppers ( I used ours from the garden and they are Gypsy’s or you can use Hungarian wax or Green peppers. Your choice. 2 to 3 medium potatoes (red and chopped) (we are using caned whole potatoes) put in close to the end if using the canned ones since they are pre-cooked and are already soft. water (enough to cover) Heat oil in pan and braise chopped onions until nice and brown. add paprika but stir in so paprika doesn’t burn Add beef cubes and sauté until brown then add in the garlic, caraway seed, salt, pepper and bay leaf. If using red potatoes, put in now. Otherwise add with the tomatoes and peppers if using canned potatoes. Pour water in enough to cover When meat is almost done, add the chopped tomatoes and peppers. Add potatoes last if using canned whole potatoes. If you want just a bit of heat….add a shake or two of crushed red pepper flakes. That’s what we did. Gives it just a little punch. Cook about 1.5 hours Eat with Italian bread for dipping! Enjoy! |
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