GRANDMOTHER'S CABBAGE CASSEROLE
This is my grandmother's recipe that she used to prepare for holidays. I took over preparing it a few years ago. Everyone just loves it! It only has 5 ingredients and is so easy to make! My grandmother passed away just before thanksgiving this year, so I am posting her recipe as a tribute to her.
Provided by jmills326
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Chop cabbage into bite-sized pieces.
- In a large skillet, cook cabbage in oil until it reaches desired doneness. (I like mine really tender, but some may like more crunch).
- Mix together cooked cabbage, soup, and mayo.
- Pour in a greased casserole dish and top with crushed corn flakes.
- Drizzle the melted margarine over the top of the casserole.
- Bake at 375 degrees for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 341.4, Fat 28.7, SaturatedFat 4.9, Cholesterol 10.7, Sodium 762.2, Carbohydrate 20.9, Fiber 3.9, Sugar 7.8, Protein 3.5
GROUND BEEF AND CABBAGE CASSEROLE
This is a simple, delicious casserole to put together. I have made this using ground beef and tomato sauce, or with a seasoned ground pork sausage and along with a traditional style spaghetti sauce. No matter how it's made, both taste great! The seasoned pork sausage I used, already had salt, course cracked pepper, dried sage, onion and fresh garlic added to it. Have also made this using a lb. of leftover (already-cooked) taco seasoned meat, which gave this dish lots of flavor.
Provided by Cindi M Bauer
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, brown the ground beef; drain off the excess grease.
- Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.
- Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.
- At this point, set the oven temp to 350 degrees.
- Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.
- Add 2 cups of the shredded cabbage to the casserole baking dish.
- Add half of the tomato/beef mixture, over the shredded cabbage.
- Repeat layer of cabbage and tomato/beef mixture.
- Sprinkle casserole with the parmesan cheese.
- Cover, and bake in oven for 45 minutes.
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
- In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
- Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
- Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
- Freezes well.
GRANDMA'S BEEF AND NOODLE CASSEROLE
This ground beef casserole with noodles was Grandma's best creation - this was my one request for my birthday every year.
Provided by Marcia Reinhardt
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
- Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
- Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.
Nutrition Facts : Calories 430.1 calories, Carbohydrate 39.8 g, Cholesterol 98.3 mg, Fat 19.4 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 8.8 g, Sodium 408.7 mg, Sugar 5.3 g
GRANDMOTHER'S POLISH CABBAGE AND NOODLES
This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.
Provided by Debbie
Categories World Cuisine Recipes European Eastern European Polish
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
- Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
- Gently stir bow tie pasta into the ham and cabbage and heat through.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 82.3 g, Cholesterol 58.8 mg, Fat 23.1 g, Fiber 10.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 708.9 mg, Sugar 14.3 g
GRANDMA'S GERMAN CABBAGE ROLLS
These are the cabbage rolls I grew up eating, very unlike the Ukrainian version and with a short ingredient list. Can be made the day before and reheated or frozen.
Provided by Cookin-jo
Categories Meat
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
- Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
- Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
- Spoon the tomato soup over the rolls evenly.
- Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
- I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.
Nutrition Facts : Calories 281.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 84.3, Sodium 457.5, Carbohydrate 19.9, Fiber 1.4, Sugar 6.2, Protein 18.6
GRANDMA'S CABBAGE ROLLS
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
GRANDMA'S HOLOPCHI (CABBAGE ROLLS)
This recipe is a family favorite - but definitely not for anyone worried about calories. We have these at every family gathering.
Provided by SonjaBlue
Categories White Rice
Time 2h
Yield 2 small casserole dishes
Number Of Ingredients 6
Steps:
- Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
- Rinse rice and cook as directed.
- Add cooked ground beef and chopped cooked bacon to rice.
- Add salt and pepper to taste.
- Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
- Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
- Line each cabbage roll in a casserole dish.
- Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
- Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
- Remove from oven, remove top cabbage leaves and enjoy!
Nutrition Facts : Calories 2191.1, Fat 129, SaturatedFat 71.6, Cholesterol 499.4, Sodium 370.7, Carbohydrate 193, Fiber 19.5, Sugar 22.6, Protein 68.9
GRANDMA'S GROUND BEEF CASSEROLE
As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.
Provided by LaDonna Langwell
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Mix sour cream, cream cheese, and onion in a bowl.
- Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
- Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 39.4 g, Cholesterol 120.1 mg, Fat 29.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 15.2 g, Sodium 1596.6 mg, Sugar 8.2 g
GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE
This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.
Provided by Chef Daddy Pete
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h20m
Yield 10
Number Of Ingredients 18
Steps:
- Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
- Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
- Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g
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