cabbage roll casserole Recipe
a wonderful and delicious twist to a traditional irish dish
Ingredients
| Chopped tomato | 2 Pound, ground (beef 1 large onion 3 cloves of garlic cans 15oz sauce 1 tsp thyme 1tsp dill weed 1tsp rubbe) |
Nutrition Facts
Serving size
Calories 27 Calories from Fat 3
% Daily Value*
Total Fat 0.3 g0.47%
Saturated Fat 0.04 g0.21%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7.6 mg0.3%
Total Carbohydrates 6 g2%
Dietary Fiber 1.8 g7.3%
Sugars 4 g
Protein 1 g2.7%
Vitamin A 25.2% Vitamin C 32%
Calcium 1.5% Iron 2.3%
*Based on a 2000 Calorie diet
Directions
in a large skillet cook the onion beef and garlic over medium heat until meat is no longer pinkstir in one can of tomato sauce and seasoningsbring to a boil reduce heat and simmer for 5 minutesstir in rice and baconheat through and then remove from heatlayer a third of the cabbage in a greased 13 x 9 inch baking dishtop with half of the meat mixturerepeat layers; top with remaining cabbage pour remaining tomato sauce over topcover and bake for 45 minutesuncover sprinkle with cheese and bake 10 m inutes longer or until cheese is melted
Comments
Comments: 6 |
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rcsbriskethouse says :
that's sounds very interesting i can't wait till i get a chance to do something like that and BTW thanks for the link i'm going to check it out later today, it'll give me ideas for my own versions. St. Patricks day is coming up you knowandso i plan on posting some great traditional festival dishes, which i'll be serving at my St. Patricks day party
RC's Brisket house and catering
RC's Keepin it real
Posted on: 18 February 2008 - 9:36am
shantihhh says :
My inlaws did a trip like that. Slego and Mayo counties are where they are from (Durkee, Durgey).
Shanti/Mary-Anne
Posted on: 15 February 2008 - 5:44pm
rcsbriskethouse says :
i agree i've fallen in love with some of those recipes i have several irish recipes posted in fact and i'm sure i'll be posting more. i would love to go to ireland and research my ancestry and maybe run into some current relatives lol you never know.
RC's Brisket house and catering
RC's Keepin it real
Posted on: 15 February 2008 - 4:00pm
shantihhh says :
When we visited Budapest a few years back we shopped the big market and picked up some awesome paprika. Good paprika makes such a difference! I have become very fond of using half sweet and half hot smoked paprika in pots of beans along with Schaller and Webber Double Smoked German Bacon. These are tricks Milka does!
Steve is part Irish also. VBG There are some great recipes like soda bread and calcanon, not to mention Guiness of course. I have only been to Ireland once when I was 18. Beautiful country.
Shanti/Mary-Anne
Posted on: 15 February 2008 - 3:31pm
rcsbriskethouse says :
i'm sure the roots of the recipe came from hungary, but this particular recipe came from belfast ireland, being irish i'm trying to get in touch my ancestry and so i've been trying alot of the food from my heritage. and it's been delicious. and some irish recipes posted are family recipes. sarma does sound good i've got a little german ancestry as well but mostly irish. that's probably why i like cabbage so much lol. interesting story mary ann hungarian food is very good too. i just recently took my family to the oktoberfest in tulsa which is a german festival to celebrate the coming of the fall and it was a great experience my family didn't care for the german food but i did. and of course being a german festival there was a ton of beer from all over.
RC's Brisket house and catering
RC's Keepin it real
Posted on: 15 February 2008 - 10:27am
shantihhh says :
Just had Sarma (cabbage rolls of former Yugoslavia) on Sunday at grandson's 3rd birthday-so yummy. SIL's mom, Milka makes "sour heads"-fermented cabbage heads, and then places the rolls on a bed of homemade sauerkraut. The double smoked bacon gives awesome flavour. She uses ground beef and pork, rice, etc. in therolls. LOVE THEM!
I want to learn to make these from here as they are very special. Milka was a chef in Croatia for 17 years and in Kosovo for 7 years at large hotels. In Kosovo she was the head chef at the hotel where the UN team stayed, and they sponsored her and our son-in-law, Sejo to come to the US.
Is your recipe Hungarian?
Shanti/Mary-Anne
Posted on: 14 February 2008 - 11:13pm
Chef
