GALUSKIES
A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas.
Provided by Aaron Blake
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h30m
Yield 40
Number Of Ingredients 11
Steps:
- Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
- Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
- Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
- Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
- Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
- Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Carbohydrate 11.5 g, Cholesterol 41 mg, Fat 9.2 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 3.5 g, Sodium 526.7 mg, Sugar 3.1 g
KANSAS GAL BISCUITS
Found this years ago in a cookbook. Have given the recipe out more then I can count... always light and fluffy.
Provided by podapo
Categories Breads
Time 25m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, salt, sugar and cream of tarter into a bowl.
- Add shortening and with a fork or pastry cutter, blend until mixture resembles corn meal.
- Add the milk and egg together in a bowl, add to flour mixture.
- Stir to a stiff dough.
- Knead 5 times, roll to 1/2 inch thick, cut into round circles.
- Bake on cookie sheet for 10-13 minutes at 425.
Nutrition Facts : Calories 262.9, Fat 14.5, SaturatedFat 3.9, Cholesterol 26.1, Sodium 346.5, Carbohydrate 28.7, Fiber 0.8, Sugar 3.2, Protein 4.7
KENTUCKY BISCUITS
This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.
Provided by COOKIN4MY3BOYS
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
- Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 17.9 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 230.6 mg, Sugar 1.8 g
NORTH AFRICAN CAULIFLOWER SOUP
Make and share this North African Cauliflower Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
- Add the potatoes, cumin, and fennel; cook for 1 minute.
- Add the hot water; cover, turn up the heat and bring to a boil.
- Add the cauliflower and bouillon cubes and return to a boil.
- Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
- In a blender, puree and vegetable/broth mixture until smooth.
- Add lemon juice, salt, and pepper to taste.
- Reheat the soup, being careful not to scorch it.
- Serve warm; garnish with chopped tomatoes and chives.
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