KITTENCAL'S CABBAGE ROLL CASSEROLE
This is a recipe I developed years back, it's a great alternative to cabbage rolls but takes much less time to make and has all the flavour, to speed up the cooking time a little I always give the cabbage a quick saute firsty --- you will *love* this!
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a large baking dish.
- In a frypan brown bacon until crisp; drain fat.
- To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
- Add in Parmesan cheese, salt and pepper.
- Add uncooked rice to hamburger mixture; mix well.
- Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
- Spread the shredded cabbage in the baking dish.
- Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
- Bake covered for 45 minutes.
- Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
- Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).
KITTENCAL'S CABBAGE AND NOODLES
This recipe goes back over 20 years and I still make it, my family loves this and I often serve this with kielbasa sausage that I slice and lightly brown first then add into the skillet along with the noodles, any smoked dry sausage will do, it's just as delicious without the sausage:)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to package directions; drain then place back in the pot.
- Add in 2 tablespoons butter to the noodles to prevent sticking; set aside.
- Heat 1/2 cup butter in a large skillet over medium heat; add in onion, sugar and crushed chili flakes, cook stirring until just lightly browned (about 8-10 minutes).
- Add in shredded cabbage; cook stirring until tender or to desired doneness.
- Add in the cooked noodles with Parmesan cheese; toss to combine.
- Season with salt and black pepper.
- Delicious!
Nutrition Facts : Calories 519.7, Fat 21.3, SaturatedFat 12.1, Cholesterol 111.8, Sodium 275.5, Carbohydrate 67.9, Fiber 6.1, Sugar 9.4, Protein 16.4
KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE
If you are searching for a really tasty dish made with sausages, then this is really good! it's my own creation, and my family loves this! Although this is a easy dish to put together, the cabbage will need some time to cook to desired tenderness, so this dish will take a couple of hours or a little less on top of the the stove. If you have some over ripe tomatoes chop them up and add into the sauce. All seasonings can be adjusted to suit taste, if you prefer a more sweeter taste, then just add in more brown sugar, you can really use how many sausages that you like, just make certain to purchase the large Italian spicy or regular, not the small breakfast pork sausages. Make certain that you use a very large frypan for this, or a Dutch oven, the cabbage takes up lots of space when cooking. I use my large electric frypan. Serve this over cooked rice. You will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
- In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
- Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
- Add in ALL remaining ingredients to the cabbage; mix well.
- Slice the sausages in smaller pieces and add in also.
- Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
- Season with salt and pepper to taste.
- Serve over rice.
- Delicious!
KITTENCAL'S FRIED CABBAGE WITH BACON
This makes a wonderful side dish to pork or beef, you may omit the chili flakes if desired or adjust amount to suit taste
Provided by Kittencalrecipezazz
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
- Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
- Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
- Stir in the cooked bacon.
CABBAGE AND NOODLES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
- In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
CABBAGE AND NOODLES
Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.
Provided by Kathryn Weidenheimer
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 53.1 g, Cholesterol 90.3 mg, Fat 19.1 g, Fiber 6.8 g, Protein 17.5 g, SaturatedFat 8.7 g, Sodium 616.1 mg, Sugar 7.9 g
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