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Full Online Book HomeLearning KitchenCasseroles - Beef Stuffed Cabbage By Sue Freeman
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Casseroles - Beef Stuffed Cabbage By Sue Freeman Post by :arch3978 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2955

Click below to download : Casseroles - Beef Stuffed Cabbage By Sue Freeman (Format : PDF)

Casseroles - Beef Stuffed Cabbage By Sue Freeman

1 small head cabbage
3/4 lbs. ground beef
3/4 lbs buld sausage
2 cloves garlic diced
1 med. onion diced
salt and pepper to taste
1 t of red pepper flakes
1/3 cup regular rice
1/3 cup bread crumbs
1/2 cup milk
2 eggs well beaten
1 lb. sauerkraut
2 large cans diced tomatoes
1 cup v 8 juice

Core cabbage and place in a large pan of boiling water so the cabbage is floating in it. As the cabbage cooks peel away the leaves and place them on paper towels. When you get to the really small leaves take the rest of the cabbage out of the water and drain. Chop into small pieces and place in the bottom of a large roaster pan.

Mix the meat, add onions, garlic, salt and pepper, egg,rice, bread crumbs and milk together. Make sure you mix it well.

Take the cabbage leaves...and cut away the stem area so the cabbage will roll easily. Place a small amount of mixture in the middle of the cabbage roll. Fold in one side andoll it up and tuck in the other end making a dimple in that end.

Do this with all the leaves and then the remaining meat just make meatballs.

Layer the cabbage, cabbage rolls, saurkraut and tomatoes ending with the saurkraut on top. Pour the cup of V8 juice over the top and if needed add water til it is to the top with water. It shouldn't take too much but you need this liquid to cook the rice.
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Casseroles - Beef Stuffed Pepper Casserole Casseroles - Beef Stuffed Pepper Casserole

Casseroles - Beef Stuffed Pepper Casserole
6 medium green peppers 2 tables. butter, melted 1/2 cup chopped onion 1/2 cup chopped celery 1 can (1 lb. 3 oz.) tomatoes, undrained 1 can (8 oz.) tomato sauce 1 clove garlic, crushed 1 teas. dried basil leaves 1 teas. dried oregano leaves 2-1/2 teas. salt 1/2 teas. pepper 1 egg 1 teas. Worcestershire sauce 1-1/2 lb. ground chuck 1-1/2 cups cooked white rice Preheat oven to 350 degrees F.Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops, wash peppers and set aside. Place peppers in large kettle with 2 quarts salted water.

Casseroles - Beef Stuffed Cabbage By Chucko Casseroles - Beef Stuffed Cabbage By Chucko

Casseroles - Beef Stuffed Cabbage By Chucko
2 large heads Savoy cabbage 1 1/2 cups rice 3 cups milk 1/4 pound bacon -- diced 1 rib celery -- diced 1 pound mushrooms -- chopped 2 pounds ground pork 2 pounds ground beef Salt & freshly ground black pepper -- to taste 1 10.75oz can cream of mushroom soup -- undiluted 1 egg 1 16 oz can tomato sauce with mushrooms 6 strips bacon Core cabbages and cook in salted boiling water, removing outer leaves as they become soft, until leaves are toosmall to roll up. Remove and reserve center of cabbage head for another purpose. Cook rice in