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Grex > Kitchen > #84: stuffed cabbage rolls & green pepper request. | |
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iggy
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stuffed cabbage rolls & green pepper request.
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Sep 7 12:54 UTC 1994 |
i am looking for recipies for stuffed greem bell peppers and also
stuffed cabbage rolls. they are something i really like, but
never knew how to fix.
occasionally i find the frozen dinners of stuffed green bell peppers, but
they arent the same and hubby hates them. no luck
with the cabbage rolls.
recipies? instructions?
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| 22 responses total. |
popcorn
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response 1 of 22:
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Sep 8 00:32 UTC 1994 |
These definitely aren't your typical stuffed peppers. I'm posting
this recipe anyway, because I think it's yummy.
From _Diet For A Small Planet_ by Frances Moore Lappe
Savory Stuffed Peppers
2 1/4 cups cooked beans, preferably pintos (uncooked, that's 1 cup of beans)
2 tablespoons oil for sauteeing
1/2 onion, chopped
1 cup chopped celery
3/4 cup bean sprouts (optional)
2 cups canned tomatoes (drain and reserve liquid) or 3 fresh tomatoes, chopped
1 12-ounce can corn
1/2 teaspoon basil
1 tablespoon chopped fresh parsley
1 teaspoon each dillweed and cayenne pepper (or less, to taste)
1/4 teaspoon cumin
salt to taste
6 large green peppers, seeds and membranes removed
2/3 cup grated Monterey jack or other cheese
Preheat oven to 400 degrees. Mash beans. Heat oil in a skillet and saute
onion, celery, and bean sprouts. Stir in tomatoes, tomato liquid, corn,
mashed beans, herbs, cayenne pepper, cumin, and salt; add additional liquid
if the mixture is very dry. Fill the peppers with the stuffing, top with
cheese, and put in a pan, adding an inch of water (to keep peppers from
burning). Bake for 25 to 30 minutes, replenishing water in pan if
necessary.
Valerie's usual modifications: reduce oil, omit bean sprouts, use spaghetti
sauce instead of tomatoes, use frozen corn instead of canned (vastly
better!), use dried parsley, omit salt. Also, instead of stuffing the
peppers I often chop them up, stir them into the rest of the mixture, and
serve it without baking. Much faster, and less dominated by the taste of
peppers!
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tnt
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response 2 of 22:
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Sep 8 10:00 UTC 1994 |
SOunds absolutely disgusting! Green peppers are abominable!
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remmers
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response 3 of 22:
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Sep 16 10:47 UTC 1994 |
Matter of taste, I guess. I happen to love 'em.
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tnt
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response 4 of 22:
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Sep 17 08:19 UTC 1994 |
SO, I have 'taste' & you don't! ;)
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brenda
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response 5 of 22:
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Sep 27 08:40 UTC 1994 |
i have a stuffed cabbage roll recipe we always called "golombkes". I'm
not sure if it's what you're looking for, but here goes.
for the filling:
ground beef
uncooked minute rice
egg
onion
garlic power, onion powder, salt, pepper
mix like meatloaf, but not too dry.
steam the cabbage leaves off the head.
lay a leaf flat and put some meat mixture on it. roll it up and
secure it with wooden toothpicks.
the sauce:
tomato paste
ketchup
a little barbeque sauce
tomato juice
Ppour the sauce over the golombkes and cook at 350 for about 4-5
hour (covered).
Sorry I don't have any amounts- none of it is ever measured. you just
put stuff in until it looks right :)
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tsty
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response 6 of 22:
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Dec 28 10:56 UTC 1994 |
friend of mine told me the clue to making green peppers "edible"
for those who don't like the original flavor, is to add two pinches
of sugar to the mixture.
Myself, i happen to like the original taste.
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suzi
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response 7 of 22:
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Dec 29 06:14 UTC 1994 |
Red and yellow peppers are a lot sweeter naturally and are prettier
stuffed. Rand!zzo's markets have them at the same price as green
peppers, too.
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popcorn
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response 8 of 22:
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Dec 31 08:39 UTC 1994 |
Hm... where does one find Rand!zzo's markets? I don't think I've run
across those before (nor across something with a similar spelling, if
the ! is a typo).
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suzi
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response 9 of 22:
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Dec 31 21:27 UTC 1994 |
Yes. It was a type-o. It's actually Randazzo's. Located on Warren
Road at Newburgh in Canton. It may be worth the drive for you, a!s
they have great, fresh selections at unbelievable prices; also, in
summer, they have a nursery and garden center. There's one on
Telegraph Road & Joy Road in Redford too but it's not kept as neat
and clean as the Canton store.
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abchan
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response 10 of 22:
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Dec 22 16:22 UTC 1996 |
<abchan recalls the stuffed green peppers she grew up eating and wonders if
anyone else in her family remembers how they were made>
<abchan reminds herself to ask when she goes visit her parents next summer>
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eeyore
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response 11 of 22:
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Dec 26 04:01 UTC 1996 |
we had stuffed perppers that were just rice, tomatoes, and ground beef (plus
onions and whatnot) stuffed into peppers, ketchup dumped ontop, and baked
until done...they were real good! stufed cabbage was the same basic idea,
although you had to briase the cabbage leaves first...
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danr
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response 12 of 22:
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Mar 15 15:11 UTC 1998 |
I know I'm kind of late with this (like only 3-1/2 years!), but hey,
better late than never, I guess.
Holubky (Slovak-Style Stuffed Cabbage)
1 large head cabbage
2 large onions, diced
1 small can sauerkraut
1-1/4 pound ground beef
1 smalll can tomato soup
3/4 pound ground pork
1-1/4 quart tomato juice
3/4 cup rice
1/4 teaspoon garlic powder
1 egg
When my grandmother first sent me this recipe, I read the list of
ingredients, saw the can of tomato soup, and thought, "That's funny. I
bet mine will taste better if I use something else." I substituted
tomato sauce for the soup but was always disappointed with the results.
Well, in testing the recipes for this book, I decided to try it with
tomato soup. Voila! It turned out exactly like my grandmother's
holubky. I'll never make it another way.
To make the filling, first put the rice in a pot, cover with water, and
bring to a boil. Remove from heat, drain the water, and place the rice
in a large mixing bowl. Brown half the onions in margarine, and mix with
the rice, beef, pork, raw onion, 1-1/4 teaspoon salt, 1 teaspoon pepper,
and egg. Mix well.
Next, cut out the core of the cabbage with a paring knife. Put the
head of cabbage in a pot of boiling water for about four minutes, then
lift the head out of the water and peel the outer leaves off. Repeat
these steps until you have peeled off all of the leaves. Don't
overcook the leaves or they will tear when you fill them.
To fill the leaves, first trim the hard, long cord on the back of the
leaf. Fill with a large tablespoon of filling and roll, punching in
the ends. Cut the largest leaves in half before filling.
Next, sprinkle a layer of sauerkraut on the bottom of an eight quart
pot and lay down a layer of holubky. Sprinkle more sauerkraut and
lay down another layer of holubky. Repeat until you've run out of
holubky.
Finally, mix the tomato juice and the tomato soup and pour over the
holubky. Shake the pot to get the liquid down to the bottom of the
pot. If you have any cabbage leaves left over you can add these to
the pot. (My grandmother notes that these are not fattening.) Add
water until the holubky are covered.
Bring the pot to a boil, then turn down to a slow boil. Cook for an
hour and a half and then turn off the heat. Don't overcook.
I love to eat holubky with some good bread and butter. There's no
need for any side dishes.
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valerie
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response 13 of 22:
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Mar 22 16:31 UTC 1998 |
Hey, does this posting mean that you're working on the Romanchik Family
Cookbook again? I'm still looking forward to one day buying a copy.
Neat!!
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danr
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response 14 of 22:
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Mar 27 15:10 UTC 1998 |
*sigh* I'm afraid not right now, especially as the summer is coming up.
But, who knows?
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arabella
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response 15 of 22:
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Jan 3 07:09 UTC 2000 |
Wow, holubky sounds just like my Polish grandmother's
golubky, except without the sourkraut. We pronounced it
"gowumpky" though, because of the interesting altered
Polish letters (l with a line through it is pronounced
w, for instance).
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keesan
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response 16 of 22:
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Jan 10 03:41 UTC 2000 |
Meaning is little doves.
,
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danr
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response 17 of 22:
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Apr 23 21:47 UTC 2001 |
re #15: Slovakia, being just south of Poland shares quite a bit cuisine-
wise with them. Holubky is indeed the Slovak version of golubky.
As far as the Romanchik Family Slovak Cookbook goes, there's been some
renewed interest in finishing it.
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danr
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response 18 of 22:
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Apr 23 21:48 UTC 2001 |
re #16: That's interesting. Something I'd never heard before.
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mta
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response 19 of 22:
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Nov 26 02:56 UTC 2001 |
Re: the Romanchik Family Slovak Cookbook, any word on a publication date, Dan?
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danr
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response 20 of 22:
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Jan 2 01:28 UTC 2003 |
The renewed interest diminished considerably when confronted by the
actuality of actually working on it. For anyone seriously interested in
it, I could probably print what recipes we do have finished.
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davel
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response 21 of 22:
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Jan 2 15:09 UTC 2003 |
As opposed to the actuality of virtually working on it?
8-{)]
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lumen
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response 22 of 22:
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Nov 24 06:17 UTC 2005 |
old item, but I'd like to see this
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