Cabbage Soup - Camille Zaleski King

Cabbage Soup - tastes just like stuffed cabbages

• 1 - Polish Sausage Ring
• 1 - Onion
• 1 - Small head of cabbage (grapefruit size)
• 1 - Can diced tomatoes
• 1 - can of sourkraut
• 1 - can of cream of tomato soup 
• 1 - can of diced tomatoes
• 1 - can tomato sauce
• 2 - bouillon cubes (chicken, beef or veggie)
• 1 - 2 tbs Olive oil
• salt & Pepper
• 1/2 tsp paprika
• 1 lb of ground beef
• 1/2 cup instant rice

Cut the sausage into "wheels" and cook in a frying pan. 

Once done set aside and drain on paper towel. 

Dice the onion and cook until translucent in 1 -2 Tbs olive oil. 

Add hamburger meat and cook until no longer pink. 

Chop the cabbage into postage stamp size pieces, add to onions. 

Rinse and drain sourkraut, add to onions and and cabbage. 

Then Add tomato soup, diced tomatoes and tomato sauce, sausage, paprika and bouillon cubes. Fill pot with water to cover all the ingredients and stir. 

You can add chicken stock instead of water, but then omit bouillon cubes. Salt and Pepper to taste.
Cook on medium to medium low heat until the cabbage is cooked all the way, then add instant rice and cook for 5 minutes more or until rice is soft.
Top with sour cream!

Ukrainian Stuffed Cabbage-Cabbage Rolls-Голубец-Holubtsi - Diane C Kosowicz

Ok, you asked for it. Here is the way Baba taught me do make Stuffed Cabbage. This is not an easy or neat undertaking. You will make a mess or you're not doing it right!



First what you need: 

• 1. Ground beef, pork and veal. You can buy this already packaged, but I buy mine separately. I can't give you an exact amount, I don't measure, but the ratio is about 1/2 ground beef, 1/4 ground pork and 1/4 ground veal. For me it's two handfuls beef, one handful pork, one handful veal. They are very generous handfuls. Mix together
• 2. A blob of shkvartkies (bacon grease). My blob was about 2 1/2 tablespoons.
• 3. A medium onion, chopped fine
• 4. 1/4 stick unsalted butter 
• 5. 4 small cans or two large cans Campbell's tomato soup
• 8. 1 cup dry Carolina Long Grain rice
• 9. A large head of green cabbage 
• 10. Sea salt & fresh ground pepper to taste
• 11. Water

Tools: Heavy frying pan, Large deep baking pot WITH A LID (I now use an electric Nesco Roaster), a large stock pot (big enough to heat water to cover the large head of cabbage), a 2 qt sauce pot, a carving fork to hold the cabbage in the water, a very large bowl to mix meat, another bowl for the cabbage leaves, a sharp knife, tongs and a tablespoon.
Prep: Cook rice with 1 3/4 cup water until water is gone in 2 qt pot. Add cooked rice to the large bowl. Put pot of water in stock pot, enough to cover cabbage head on stove on medium heat. Put shkvartkies and butter in the frying pan on low heat to melt, when melted add onions and saute until just translucent. Add contents of fry pan to rice in bowl. Add meat mixture to bowl, Add two cans (or one large can) of tomato soup to bowl (just soup, NO WATER). Add salt and pepper (can't give amounts, you have to play). Mix all together until very well blended. Set aside.

Water in stock pot should be hot by now; you want to keep this just under boiling. Stick the carving fork into the cabbage at the core and put it into the hot water. You want to blanch the cabbage leaves. This will also soften them up making it easier to stuff them. Use the knife to cut away the leaves, and the tongs to remove them from the hot water into the bowl. They should just have a slight change of color when they're ready to put into bowl. When you have cut away all the leaves big enough to stuff, cut off the ones remaining to line the bottom of the baking pot. The first few leaves (big ones) should be kept for covering stuffed ones. Cover the bottom of the baking pot with the smallest leaves. Save the water. Turn oven on to 350 now to preheat.

My Baba and Mom made stuffed cabbages that were all the same size. Here is where I differ. Mine are whatever size they are, period. So, take one cabbage leaf at a time and stuff just enough meat mixture in so that you can roll it and push in the sides to have a roll with closed ends. Arrange the stuffed leaves neatly in the baking pot until all the meat mixture has been used. You can stack the rolls.

Put the remaining 2 cans of tomato soup into the empty mixture bowl. Add just enough water from the pot you used to blanch cabbage leaves to cover the cabbage rolls in the baking pot. Mix soup and hot water well and scrape sides of bowl well. Carefully pour this over the cabbage rolls. Cover the rolls with the large reserved leaves. Put the lid on pot and place into oven. After 20 minutes reduce heat to 325. Bake at 325 for 1 hr 45 minutes, reduce to 250 and bake for 20 minutes more. Done.

Serve carefully as the rolls will disintegrate if you just dig. (This made Baba VERY angry!) Unused portion can be refrigerated and reheated. To reheat you can heat in oven or on stove top. Microwave is NOT recommended

Cabbage and Noodle - Haluski - Peggy Konopka Martinez

• 2 medium heads of cabbage
• 1 medium onion
• Canola Oil
• salt to taste
• pepper to taste
• 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.

While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 

Coat the bottom of a 3 quart pot with the canola oil and heat.

Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.

Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.

During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.

While you are cooking the cabbage put in salt and pepper to your taste.

Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.

Drain and rinse noodles.

Mix the egg noodles in with the cabbage in the pot and there you have it. 

Chez -Slovakia Cole Slaw - Louise Johnson

• 1 Large Cabbage
• 1 Large Onion
• ¾ C. Oil (vegetable or canola)
• 1 tsp. Celery seeds
• 1 tsp. Dried Mustard
• 1tsp. kosher salt
• 1 C. Sugar

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Cut cabbage into quarters and finely shred it with sharp knife –leave out the core. Next thinly slice onion. In large bowl make layers cabbage first then layer onion until complete. Set bowl aside.

In another bowl, add oil, celery seed, dried mustard, salt and sugar. Mix well and these ingredients want to separate then pour over cabbage and onions. Refridge and mix every few hours---can be made several days ahead of time but can be served in little as 8 hours. Cabbage slaw should be wilted

Szemcsak's Stuffed Cabbage - Kathy Syontko Szemcsak Töltött-Káposzta, Gołąbki, Plnené Kapusta

This is a combine Recipe from 4 families;

Szemcsak (Hungarian), Kulbacki (Polish), Piorkowski (Polish) and Syontko (Slovak)

• 2 lb. Chopped Meat
• 1 lb. Ground Pork
• 1 medium onion – Chopped (fine) and Sautéed in butter.
• 2 cup of white rice (washed) Instant rice ok, but I didn’t say that!
• 1 can of sauerkraut ( no seeds)
• 4 strips of bacon
• 1 lg (16oz) can of  Tomato Sauce
• 1 lg (16oz) can of  Tomato Soup
• 1 lg head of cabbage

Spices:

• Hungarian Paprika
• Salt
• Black Pepper

Parboil head of cabbage.

Mix chopped meat, ground pork, chopped onion and rice in a large mixing bowl.

Note: Add above spices to taste!

Take one cabbage leaf at a time and cut of the HEAVY VEIN, fill the leaf with 2 TBSP of Meat.

Roll, folding in one side as you roll and tuck in the other side with finger.

Continue until all cabbage and /or meat is done.

In a Large Pot, line the bottom with left over cabbage and some sauerkraut(Prevents from burning rolls on bottom).

Place cabbage rolls on bottom, after a roll or two, put in some sauerkraut mixed among the cabbage rolls, halfway up, place 2 slices of bacon.

Continue until all the Cabbage Rolls and Sauerkraut is in the Pot.

Place remaining bacon on top!

Pour Tomato Sauce and Tomato Soup in Pot, add enough water until cover.

Cook for about an hour or two…..The way to check is to make sure the RICE is Cooked/Tender.

My way to check is take a food thermometer and reached a temperature of 160-170.

While cooking, taste sauce and add salt/pepper/paprika to TASTE….remember you added spices to Meat Mix!