I take the head of cabbage, put it on a cutting board, cut it in half, then
take each half and cut it into 4ths, then take each 4th and cut it into
eighths. Sometimes, it is hard to get the knife through the head of cabbage
to cut in half and you have to be careful and push the knife through slowly.
When I need shredded cabbage, I use my work horse, the Cuisenaire Food
Processor.
Marilyn
----- Original Message -----
From: "Debbra Piening" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 31, 2012 9:29 AM
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS
Okay, that makes sense; after all, rolling is what takes the time. Think
I'm going to have to try this!
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jude DaShiell
Sent: Tuesday, January 31, 2012 2:13 AM
To: [email protected]
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS
Probably whichever kind of cabbage you grab first. Also, rolling doesn't
get done because it's a busy day and there's no time to roll.On Tue, 31
Jan 2012, Gerry Leary wrote:
Which kind of cabbage?
----- Original Message ----- From: "marilyn deweese"
<[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Monday, January 30, 2012 11:58 AM
Subject: [CnD] BUSY DAY CABBAGE ROLLS
> These are quick, good and easy.
>
>
>
> BUSY DAY CABBAGE ROLLS
>
> 2 TBS. oil
> 1 large onion, chopped
> 1 1/2 lbs. ground beef
> parsley
> salt, pepper
> 1/2 cup rice (cooked 10 minutes and drained)
> 3 lbs. cabbage, chopped
> 1 can tomato soup
> 1 can water
> 3 TBS. Worcestershire sauce
>
> Preheat oven to 350. Cook onion, seasonings, meat until browned.
Meanwhile,
> prepare rice. Combine with meat mixture. Spread in oiled 9x13 pan. Top
with
> chopped cabbage. Combine tomato soup, water, pour over mixture in pan.
Cover
> with foil, bake at 350 for 1 1/2 hours. Enjoy. From Laura.
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----------------------------------------------------------------
Jude <jdashiel-at-shellworld-dot-net>
<http://www.shellworld.net/~jdashiel/nj.html>
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