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!

Stuffed Peppers - Michael Fleyzor

• 1 pound lean ground beef 
• 4 medium bell peppers, green, red or yellow 
• 3/4 cup chopped onion 
• 1/4 cup regular white rice, uncooked 
• 4 tablespoons ketchup 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.

In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amount of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.

For the sauce: Combine the stewed tomatoes and 1 tablespoon ketchup. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through.

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!