Over a Cup of Coffee: Cooking with cabbage
May 7, 2011
Enough bread dough for about 3 loaves of bread (frozen dough or dough that you make)
2 to 3 pounds of ground beef
1 head cabbage, coarsely chopped
1 large onion, chopped
Salt and pepper, to taste
1 to 2 teaspoons of allspice
Set the bread dough to rise. Meanwhile, brown the ground beef and onion. Stir the cabbage into the ground beef and onion. Steam until tender. Add the salt and pepper and allspice. After the first rise of the bread dough, roll out the dough to ¼ inch. Cut into squares (or something of that nature) that are about 5×5 or 6×6 inches. Fill with the cabbage/beef mixture. Bring all corners up and pinch them shut. Put them, pinch sides down, on a greased pan. Let rise a second time. Then bake at 350 degrees for about 15 to 20 minutes.
— Contributed by Cheryll Carson, of Craig
This week, Terrie Barrie, of Craig, called me with some interesting information about cabbage rolls. She had read last week's "Over a Cup of Coffee," in which I wrote about a reader's request for a cabbage roll recipe that called for either vinegar or lemon juice. Terrie called her mother.
It turns out that Terrie's mother has made cabbage rolls using the recipe that most of us have. The recipe calls for a mixture of ground beef, sautéed onions, cooked rice, salt and pepper, an egg, cabbage leaves and tomato sauce. However, the tomato sauce wasn't added to the ground beef mixture. That's because Terrie's dad didn't like tomato sauce. So Terrie's mom set some filled cabbage rolls aside for her husband, covered the rest with tomato sauce and set them to cook.
Those cabbage rolls set aside were put in a frying pan with a little oil and vinegar. They were browned on both sides, the heat was turned down, and a lid was placed on the frying pan. The cabbage rolls were steamed until the meat was done.
So there you have it — a recipe for cabbage rolls using vinegar. How interesting! Thanks, Terrie!
Then Cheryll Carson, of Craig, called with a "krautburger" recipe. Cheryll is a third generation German from Russia. This recipe has a secret ingredient. Cheryll, I wish I could have tried this recipe before I put it in my column, but I have been overwhelmed with paperwork this week. I'm so excited about your recipe that I wanted readers to have a chance to try it.
To make Cheryll's krautburgers, you will need the following: enough bread dough for about 3 loaves of bread (frozen dough or dough that you make), 2 to 3 pounds of ground beef, 1 head of cabbage (chopped coarsely), 1 large onion (chopped), salt and pepper, and, finally, the secret ingredient — 1 to 2 teaspoons of allspice.
Let the bread dough rise. Meanwhile, brown the ground beef and onion. Add the cabbage. Stir the ground beef and onion into the cabbage. Steam. Cook until the cabbage is tender. Add the salt and pepper to taste.
After the first bread rise, roll out the dough to ¼ inch. Cut it into squares (or something of that nature) that are 5×5 or 6×6 inches. Fill with filling. Bring up all four corners and pinch them closed. Place them, pinched sides down, on a greased pan. After the second rise, bake at 350 degrees for 15 or 20 minutes.
Let us know how you like the secret ingredient. Thanks so much, Cheryll!
If you have a recipe you'd like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.
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