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#1
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Stuffed Cabbage
Anyone have a recipe for "sweet and sour stuffed cabbage rolls"?
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#2
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Rec: unStuffed Cabbage
"MEKIESS" wrote in message
Anyone have a recipe for "sweet and sour stuffed cabbage rolls"? I don't know about "sweet & sour" but here is an easy/fast recipe for "unstuffed cabbage" 1 oz. lean ground beef 1 cup chopped onion 1/2 medium size head of green cabbage (about 1 1/2 pound) 1 can (28 oz.) crushed tomato 1 tablespoon of Splenda 1 tablespoon of distilled white vinegar 1/2 teaspoon of salt Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is brown. Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occassionally until the cabbage wilts. Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occassionally for 10 minutes, or until the cabbage is tender. |
#3
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Rec: unStuffed Cabbage
I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage" 1 oz. lean ground beef 1 cup chopped onion 1/2 medium size head of green cabbage (about 1 1/2 pound) 1 can (28 oz.) crushed tomato 1 tablespoon of Splenda 1 tablespoon of distilled white vinegar 1/2 teaspoon of salt Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is brown. Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occassionally until the cabbage wilts. Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occassionally for 10 minutes, or until the cabbage is tender. Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of the garden, and looking for some recipes to use them up. |
#4
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Rec: unStuffed Cabbage
I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage" 1 oz. lean ground beef 1 cup chopped onion 1/2 medium size head of green cabbage (about 1 1/2 pound) 1 can (28 oz.) crushed tomato 1 tablespoon of Splenda 1 tablespoon of distilled white vinegar 1/2 teaspoon of salt Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is brown. Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occassionally until the cabbage wilts. Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occassionally for 10 minutes, or until the cabbage is tender. Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of the garden, and looking for some recipes to use them up. |
#5
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Rec: unStuffed Cabbage
I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage" 1 oz. lean ground beef 1 cup chopped onion 1/2 medium size head of green cabbage (about 1 1/2 pound) 1 can (28 oz.) crushed tomato 1 tablespoon of Splenda 1 tablespoon of distilled white vinegar 1/2 teaspoon of salt Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is brown. Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occassionally until the cabbage wilts. Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occassionally for 10 minutes, or until the cabbage is tender. Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of the garden, and looking for some recipes to use them up. |
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