o use.
For Posypka Topping mix
Saute beef in large soup pot; drain. Add onions, cinnamon, allspice, salt and pepper to taste. Cook until vegetables are yellow. Stir in broth, water and tomatoes. Cover and simmer 30 to 45 minutes. Add rice. Cover and remove from heat. Let stand 15 minutes. This recipe makes 6 to 8 servings, but I like to double it and freeze half. It freezes very well and it's always nice to have some on hand for cold evenings when you don't feel like cooking.
In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
Cook medium low for about 30 minutes, stirring occasionally
Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
Serve over cooked rice.
In a medium-size pot, cut up head of cabbage and boil until it is softened.
In a large pot, brown ground beef, eggs and onion together.
Then add sauerkraut, tomato soup, crushed tomatoes, salt and pepper to taste.
Simmer until onion is softened.
Add drained, already-cooked cabbage.
Then simmer for 20 to 30 minutes.
Serve with sour cream to taste.
arlic in a large skillet for about a minute. Add meat
inutes.
Heat a large soup pot over medium-high heat
Saute onion in butter in skillet.
Add ground beef and seasonings.
Cook until beef is heated through, stirring frequently.
Do not brown.
Layer half the cabbage and all the ground beef mixture in 2-quart baking dish.
Top with remaining cabbage and soup.
Bake, covered, at 350\u00b0 for 1 hour.
Yields 6 servings.
n half, chop onion, chop cabbage, chop bell peppers.
brown
Soak cabbage leaves in salt water for 10 minutes.
Mix hamburger, sausage, rice, catsup, crackers, Worcestershire sauce, eggs and celery salt.
Shape into balls and place in cabbage leaves.
Roll up.
Put layer of sauerkraut into baking dish. Cover with shredded cabbage.
Place cabbage roll-ups on top of this.
Cover with a small can of tomato sauce.
Bake 35 minutes at 350\u00b0.
Brown meat in a nonstick skillet over medium-high heat; drain well.
Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients.
Cover; cook on low-heat for 8 hours.
Increase heat setting to high; stir in rice.
Cover and cook an additional 30 minutes or until rice is tender.
Since
I
don't measure you just sort of have to figure your meat, cabbage, rice ratio on your own.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
d mashes the potatoes and cabbage after cooking, before adding the
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
Lightly saute cabbage in butter and oil for a few minutes (should still remain mostly rigid). Set aside.
Brown beef with onions and garlic, drain.
Add all remaining ingredients EXCEPT for tomato soup (and the cabbage). Simmer.
Layer a casserole dish with 1/2 the cabbage. Dump in the beef/rice/tomato mixture. Layer top with remaining cabbage. Pour can of condensed soup over top of all.
Cover and bake for at 350 for 1-1.5 hours.
mmer for 10 minutes then add everything else, pushing down the cabbage