Recipes

[marky]

Thanks for this recipe. I made it this afternoon and it is delicious. My husband loved it too. It did taste slightly different from other cabbage roll recipes I have tried so it may be the caraway seeds as someone mentioned. I did put a little apple cider vinegar in my portion as my hubby doesn't like vinegar. The vinegar made it even better. I served it with cornbread. Next time I think I'll serve it over rice. I haven't cooked anything new that I have loved this much in a long, long time.

[dfyre]

On 3/9/2014 doglover3 said:

On 3/9/2014 Zhills said:

On 3/9/2014 doglover3 said:

Almost Cabbage Roll Casserole ( by autumnleaf 9/27/02) reposted by tiny2 7/7/08<br /> <br /> 1 lb. lean ground meat<br /> 3/4 cup uncooked long grain rice<br /> 1 large chopped onion<br /> 2 cloves garlic, minced<br /> 1/2 tsp. salt<br /> 1/4 tsp. pepper<br /> 28oz. can tomato sauce (unsalted) or 3- 8oz. cans + 1/2 can water<br /> 1/4 cup cider vinegar<br /> 1/4 cup brown sugar<br /> 2 tsp. dry mustard<br /> 8 cups coarsely chopped cabbage (about 1 medium head)<br /> <br /> In large bowl, mix beef, rice, onion, garlic, salt & pepper. In<br /> another bowl, stir together tomato sauce, vinegar, brown sugar and<br /> mustard.<br /> Layer 1/3 of the cabbage in bottom of 3qt. casserole.<br /> Arrange 1/2 of the meat mixture on top. Cover with 1/3 of the<br /> cabbage. Top with remaining beef mixture & remaining cabbage.<br /> Pour tomato sauce mixture over top, but do not stir.<br /> Casserole will be full. Cover. Place on cookie sheets to catch<br /> any spills.<br /> Bake 325 for 2 hrs. without stirring. Do not uncover so the steam<br /> will cook the rice & meat.<br /> Turn off heat and let sit in over for 15-30 min or until all liquid<br /> is absorbed.<br /> <br /> Because this recipe uses raw meat, I would cook it before freezing.

This is my recipe also. I brown the meat first then I put it all in the skillet and cook on top of the stove until the rice is done and the cabbage is tender. Quick and easy! Delicious!

Zhills and luvsbulldogs, I too have been making this since autumnleaf first posted it back in 2002, always a family favorite as well as a crowd pleaser when anyone comes. You would think they would want a nice fancy dish but no, ask for this one.. I make it exactly as she wrote it but funny you mention you brown the rice, I do this with almost all other rice dishes. I also make this using green peppers instead of the cabbage but for others the cabbage goes over better.

This recipe was a board favorite here for many many years and think it is in the Q cook book that Hollee started here and posted on that website so others can get the old time recipes from posters both past and present, so many really really good recipes there.

http://bb-recipes.com/contributors.htm

all tried and true recipes from people I get a lot of recipes from still.

http://bb-recipes.com/contributors.htm I haven't seen Hollee on here in ages. She is such a nice person.

I use Autumnleaf's recipe as well except I double the meat since it makes a lot. I have adapted it to use in the crockpot since I need dinner ready soon after getting home from work. It takes very well to the crockpot. I mix the meat/onion/rice the night before and then assemble in the morning before heading out to work - just cook on low all day.

[jetts_mom]

I just finished eating my supper of the OP's original recipe. I ended up using brown rice as I was out of quinoa. I also ended up adding 1 Tbsp. Worcestershire sauce, 1 tsp. oregano and 1/4 tsp. cayenne pepper as it seemed a little bland for me. But I also use salt free tomatoes and tomato sauce, so that could be part of it. I'll definitely make it again. It's easy, relatively quick, and tasty!

[doglover3]

On 3/9/2014 dfyre said:

On 3/9/2014 doglover3 said:

On 3/9/2014 Zhills said:

On 3/9/2014 doglover3 said:

Almost Cabbage Roll Casserole ( by autumnleaf 9/27/02) reposted by tiny2 7/7/08<br /> <br /> 1 lb. lean ground meat<br /> 3/4 cup uncooked long grain rice<br /> 1 large chopped onion<br /> 2 cloves garlic, minced<br /> 1/2 tsp. salt<br /> 1/4 tsp. pepper<br /> 28oz. can tomato sauce (unsalted) or 3- 8oz. cans + 1/2 can water<br /> 1/4 cup cider vinegar<br /> 1/4 cup brown sugar<br /> 2 tsp. dry mustard<br /> 8 cups coarsely chopped cabbage (about 1 medium head)<br /> <br /> In large bowl, mix beef, rice, onion, garlic, salt & pepper. In<br /> another bowl, stir together tomato sauce, vinegar, brown sugar and<br /> mustard.<br /> Layer 1/3 of the cabbage in bottom of 3qt. casserole.<br /> Arrange 1/2 of the meat mixture on top. Cover with 1/3 of the<br /> cabbage. Top with remaining beef mixture & remaining cabbage.<br /> Pour tomato sauce mixture over top, but do not stir.<br /> Casserole will be full. Cover. Place on cookie sheets to catch<br /> any spills.<br /> Bake 325 for 2 hrs. without stirring. Do not uncover so the steam<br /> will cook the rice & meat.<br /> Turn off heat and let sit in over for 15-30 min or until all liquid<br /> is absorbed.<br /> <br /> Because this recipe uses raw meat, I would cook it before freezing.

This is my recipe also. I brown the meat first then I put it all in the skillet and cook on top of the stove until the rice is done and the cabbage is tender. Quick and easy! Delicious!

Zhills and luvsbulldogs, I too have been making this since autumnleaf first posted it back in 2002, always a family favorite as well as a crowd pleaser when anyone comes. You would think they would want a nice fancy dish but no, ask for this one.. I make it exactly as she wrote it but funny you mention you brown the rice, I do this with almost all other rice dishes. I also make this using green peppers instead of the cabbage but for others the cabbage goes over better.

This recipe was a board favorite here for many many years and think it is in the Q cook book that Hollee started here and posted on that website so others can get the old time recipes from posters both past and present, so many really really good recipes there.

http://bb-recipes.com/contributors.htm

all tried and true recipes from people I get a lot of recipes from still.

http://bb-recipes.com/contributors.htm I haven't seen Hollee on here in ages. She is such a nice person.

I use Autumnleaf's recipe as well except I double the meat since it makes a lot. I have adapted it to use in the crockpot since I need dinner ready soon after getting home from work. It takes very well to the crockpot. I mix the meat/onion/rice the night before and then assemble in the morning before heading out to work - just cook on low all day.

this is our favorite but would really appreciate it you would post how you adapted it for the crockpot, would be fantastic, thanks so much.

Do you just use the regular recipe and assemble than put in the crockpot as so, set on low for 8 hours?

[dfyre]

On 3/10/2014 doglover3 said:

On 3/9/2014 dfyre said:

On 3/9/2014 doglover3 said:

On 3/9/2014 Zhills said:

On 3/9/2014 doglover3 said:

Almost Cabbage Roll Casserole ( by autumnleaf 9/27/02) reposted by tiny2 7/7/08<br /> <br /> 1 lb. lean ground meat<br /> 3/4 cup uncooked long grain rice<br /> 1 large chopped onion<br /> 2 cloves garlic, minced<br /> 1/2 tsp. salt<br /> 1/4 tsp. pepper<br /> 28oz. can tomato sauce (unsalted) or 3- 8oz. cans + 1/2 can water<br /> 1/4 cup cider vinegar<br /> 1/4 cup brown sugar<br /> 2 tsp. dry mustard<br /> 8 cups coarsely chopped cabbage (about 1 medium head)<br /> <br /> In large bowl, mix beef, rice, onion, garlic, salt & pepper. In<br /> another bowl, stir together tomato sauce, vinegar, brown sugar and<br /> mustard.<br /> Layer 1/3 of the cabbage in bottom of 3qt. casserole.<br /> Arrange 1/2 of the meat mixture on top. Cover with 1/3 of the<br /> cabbage. Top with remaining beef mixture & remaining cabbage.<br /> Pour tomato sauce mixture over top, but do not stir.<br /> Casserole will be full. Cover. Place on cookie sheets to catch<br /> any spills.<br /> Bake 325 for 2 hrs. without stirring. Do not uncover so the steam<br /> will cook the rice & meat.<br /> Turn off heat and let sit in over for 15-30 min or until all liquid<br /> is absorbed.<br /> <br /> Because this recipe uses raw meat, I would cook it before freezing.

This is my recipe also. I brown the meat first then I put it all in the skillet and cook on top of the stove until the rice is done and the cabbage is tender. Quick and easy! Delicious!

Zhills and luvsbulldogs, I too have been making this since autumnleaf first posted it back in 2002, always a family favorite as well as a crowd pleaser when anyone comes. You would think they would want a nice fancy dish but no, ask for this one.. I make it exactly as she wrote it but funny you mention you brown the rice, I do this with almost all other rice dishes. I also make this using green peppers instead of the cabbage but for others the cabbage goes over better.

This recipe was a board favorite here for many many years and think it is in the Q cook book that Hollee started here and posted on that website so others can get the old time recipes from posters both past and present, so many really really good recipes there.

http://bb-recipes.com/contributors.htm

all tried and true recipes from people I get a lot of recipes from still.

http://bb-recipes.com/contributors.htm I haven't seen Hollee on here in ages. She is such a nice person.

I use Autumnleaf's recipe as well except I double the meat since it makes a lot. I have adapted it to use in the crockpot since I need dinner ready soon after getting home from work. It takes very well to the crockpot. I mix the meat/onion/rice the night before and then assemble in the morning before heading out to work - just cook on low all day.

this is our favorite but would really appreciate it you would post how you adapted it for the crockpot, would be fantastic, thanks so much.

Do you just use the regular recipe and assemble than put in the crockpot as so, set on low for 8 hours?

Exactly - just layer everything in the crockpot and cook on low - usually closer to 9 hours since I put it on prior to leaving for work, work 8 hours and then come home to dinner already made.

[colliegirls]

I made this tonight and we all loved it! I made the recipe given by the OP as those are the same ingredients (but used only ground beef) as my grandmother used in her real stuffed cabbage that cooked all day on top of the stove. I also added rice to the meal when cooking. It was as close as one can get to the real deal and be so simple and easy. Thanks, vicki is ok!!!!

[doglover3]

thanks dfyre will try that next time now.

[coffee drinker]

Wonder if you could use the shredded cabbage from the grocery store? Might give it a try.

[BeckiWV]

On 3/13/2014 coffee drinker said:

Wonder if you could use the shredded cabbage from the grocery store? Might give it a try.

I used shredded cabbage when I have made this and comes out great.

[vicki is ok]

On 3/12/2014 colliegirls said:

I made this tonight and we all loved it! I made the recipe given by the OP as those are the same ingredients (but used only ground beef) as my grandmother used in her real stuffed cabbage that cooked all day on top of the stove. I also added rice to the meal when cooking. It was as close as one can get to the real deal and be so simple and easy. Thanks, vicki is ok!!!!

Edited to say that Autumn Leaf was the original poster of this, but am so glad you liked it!!! Very easy and very good.

Vicki