Grandmas Cabbage Casserole Food

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

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.

GRANDMOTHER'S CABBAGE CASSEROLE

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.

GREAT GRANDMA'S STUFFED CABBAGE ROLLS

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 CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown the beef in a frying pan. While the beef is cooking, follow the directions on the instant potato box and prepare those in a separate pot. If you are using frozen vegetables, cook those now as well in a separate pot. If you use canned veggies, there is no need to cook them.
• When the beef is browned, drain any grease from the pan. Add the can of creamed soup directly to the frying pan and mix the meat and soup together. (heat should be off now.).
• On the bottom of a 13x9 baking pan smooth the beef mixture to cover the bottom. Add the vegetables on top of the beef. MAKE SURE TO DRAIN ALL LIQUIDS BEFORE ADDING TO THE DISH! On top of the vegetables smooth over the already prepared mashed potatoes. Sprinkle the cheese on the top and season with black pepper.
• Stick 'er in the oven for 20-30 minutes or until the cheese is nicely tanned.
• Enjoy!

GRANDMA'S HOLOPCHI (CABBAGE ROLLS)

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!

GRANDMA'S GROUND BEEF CASSEROLE

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.

GRANDMA'S CABBAGE ROLLS

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°.

GRANDMA'S CABBAGE SOUP

Steps:

• In a large stockpot, heat olive oil over medium heat.
• Stir in onion and garlic, cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt and pepper.
• Bring to a boil, then stir in cabbage.
• Simmer until cabbage wilts, about 15 minutes.
• Stir in tomatoes.
• Return to a boil, then simmer 15 to 20 minutes, stirring often.

GRANDMA'S CABBAGE CASSEROLE

Steps:

• Steam shredded cabbage 5 minutes or more until still crispy.
• Put into a buttered casserole.
• Combine remaining ingredients and pour over cabbage.
• Sprinkle with grated cheese, paprika and pepper.
• Bake for 20 minutes in a 350 degree oven.

MY GRANDMOTHER'S CABBAGE AND NOODLES

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

ITALIAN CABBAGE CASSEROLE

Steps:

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.