Bob's KAPUSKA

An old Polish recipe shared by a Polish co-worker:

1 ½ lbs Hamburger, brown and do not drain - the higher fat content the more flavor.

1 large bag of Sauerkraut (he adds about a cup more than the bag if you have it)

1 ½ cup Minute rice

1 can Cream celery

1 can Cream chicken

Put soup and 1 ½ packets of Lipton Onion soup mix in a pan and heat to boiling. Put soup mixture into crock pot, pour rice on top, then sauerkraut and hamburger. Cook on low until rice is done.

Luck o'the Irish

Made Corned Beef 'n Cabbage on St. Patty's Day. Threw in the crock pot 5 quartered red potatoes, a yellow onion, sliced carrots, beef brisket with seasoning, and plenty o' leaves of cabbage on the top. Poured a beer all around, set the crock pot on low and left it for 7 1/2 hours.

It was all so delicious! I am so proud of myself - I really didn't think it would turn out. Seems like I tried this many many years ago and it wasn't tender or tasty like this was. We will be making this an annual tradition!!

Marnet's Stuffed Cabbage

I met Marnet through my church, Calvary Fellowship, and we are also friends on Facebook. She mentioned stuffed cabbage rolls online and immediately I had to ask for the recipe. I had never even heard of stuffed cabbage until my husband mentioned it once and that his mother made them and he would like to try them again. Ever since then I have wanted to make them but wasn't sure where to start. I hope that when I do finally make this as a surprise for him that it is something that takes him back. Kind of like a "Ratatouille Disney" moment. Thinking of this, I really need to write his mother and ask her for some of the recipes though....so you may see another posted here before I even try this one.

Hey Tammy,
Here's the recipe for the cabbage rolls. I have found this recipe works better when you use more soup so I use a second can of tomato soup to cook the rolls in.

It's a pretty simple recipe - right up my alley. Hope you like it.

Marnet


Ingredients:

8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 c chopped onion
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks. In a large skillet place rolls, seam side down. Add rest of soup to pan, cover, and simmer 40 minutes stirring often and spooning soup over top to avoid sticking

Mom's "Pancit"

Mom made this when were kids. Not sure if this is how she made it or not, but it is my version and it tastes like what I remember. Cheap and fast too.

1 lb lean ground beef (I often use 1 1/2 lbs of regular ground beef for more flavor)
1 medium head cabbage - cored, cut in half, then quartered (about 2x2 size pieces)
4 packages of Oriental flavored ramen noodles

Brown ground beef on stove in large Dutch oven pan just until pink disappears. Salt & pepper to taste. Do not drain drippings. Add cut cabbage to pan (cabbage will shrink as it cooks down) and stir in with ground beef. Add Oriental seasoning from ramen noodles. Mix well. Turn to medium heat and cover stirring occasionally until cabbage is soft.

Just as cabbage turns soft, turn to low heat. Boil water and cook noodles about 1 minute. Drain noodles and add them to cabbage/beef mixture. Stir well so that all are evenly corporated. Serve immediately. May add soy sauce to pan for taste or set at the table for each to add their own.

Makes 6 portions (approx)