Cabbage rolls...

I don't have a recipe...i'm a lousy cook......but i'll be watching for one cauz it soure sounds good!!!! maggie

If you mean galumpke (pronounced GOWOOMPKEY), I Do..... Noreen

But, it's in storage, 14 miles away..... Noreen =

Carol, my sister (who lives about 400 miles from me) makes THE best cabbage rolls I have ever tasted in my life. She did give me the recipe once (it's around here someplace, but I can't find it and don't know why it isn't in my recipe box), but considering the fact that I hate cooking at the best of times and really have to be in the mood to cook whatever it is that I *do* cook... it looked like too big of a hassle for me, as I like recipes that don't take forever to prepare.

However.... just the other day I came across a recipe that is very much like one that my Dad made a few times (I have to find his recipe book again to see if it is the same or not) for something called "Lazy Cabbage Rolls".... I believe my Dad's recipe was called something like "Cabbage Roll Casserole" which sounds much nicer. ;o)

Anyway, I got the stuff together and made it... it was DELICIOUS, and after both of us had a mountain of it on our plates which filled us up, there was enough left to reheat and have another mountain of it each the next day. So, here is the recipe.....

Lazy Cabbage Rolls (*sigh* Cabbage Roll Casserole)

1 lb ground beef 1 lb ground pork 2 large onions (chopped finely) 1 1/2 cups uncooked rice (I used Minute Rice) 1 1/2 tsp salt (this wasn't salty enough, so we added more on our plates) 1/4 tsp pepper 1 large head of cabbage (shredded) 2 (10 oz) cans tomato soup (it actually called for 1 can, but looked too dry so I added another one and it turned out perfect)

Touch of butter (margarine) or oil, for frying purposes

Fry onions until softened and slightly brown, add beef and pork and fry together until brown. Put rice in a pot and *just* cover with boiling water, add salt and pepper, and boil until water is absorbed (considering that I used Minute Rice, as soon as it boiled I covered it and set it to one side off the damper while working on the rest of the meal). Remove meat mixture from frying pan to casserole (I used a large pot with no handles that could go in the oven). Fry cabbage until limp (this almost overloaded my electric frying pan, so I had to keep turning the cabbage and removing the limp bits to the meat mixture as it was cooking). Mix in the rice along with the meat and cabbage. It said to cover the mixture with the tomato soup, but I mixed it through... then cover it and bake at 350 F for one hour. Some of the cabbage still had a *slight* crunch, but it was still very good.

It says that it makes 6 - 8 servings, but like I said we heaped it on our plates like a mountain, and served it alone, so we had one heaping plateful each the first day, then reheated it for about 50 - 60 minutes the next day and had the same amount again.

Enjoy! :o) Gemini

"Carol In WI" skrev i melding news:yei2f.97383$ snipped-for-privacy@tornado.rdc-kc.rr.com...

we use them in Norway too, here is a Norwgian recipe from the organisation "Sons Of Norway":

;-)

Sounds like it's to die for!!! this lousy cook is on her way to the kitchen!!!! Watch OUT!

You'll love it, Maggie! Matthew normally just mmMMmm's while eating when he likes something, but this time he actually *said* "This is REALLY good!"

Peace! Gemini

There is something very like this in my old Betty Crocker Cookbook called something like Cedric's casserole for Cedric Adams, a long ago radio personality on WCCO (Minneapolis) As I recall it has similar ingredients layered instead of mixed together. I don't make it often but have always liked it. I don't know if it is still in the more recent editions (my book is probably about 45 years old).

Bookmarked that site - I had to laugh when I saw it was from my MIL's home town. (Decorah, Iowa) She was Norwegian, however, and my DH is fond of most of those things. Since my lefse making is just from copying her, directions will be useful. She went by whether it "felt right" and it is hard to duplicate that without a lot of practice. (I must admit that I make yeast rolls that way but I started helping mother with them when I was a very little girl.)

Mine edition's about 30 years old and I seem to recall a cabbage casserole that I think I made a coupla times, so I'll have to go look it up.

sue

Thanks for the recipe Aud! My mother used to use canned tomatoes poured into the baking dish with the rolls. And I've known someone else to make them with a combination of ground beef and pork. Rice was another ingredient inside the rolls. and for ease of peeling the cabbage leaves, someone else froze the cabbage first, then thawed it out.

David

Roll Casserole)

You're welcome, David! Enjoy! :o)

Peace! Gemini