New Castle News

All About You ...

October 13, 2012

Culinary Conversation: Oh, what you can do with cabbage!

NEW CASTLE — How many times have we heard, “Eat those veggies?”

And how many times have you said those words to your kids?

It’s not always easy to persuade someone to try broccoli or a Brussels sprout if there’s nothing tempting about either one in the first place.

But with a little cooking magic and creativity, vegetables can be a part of casseroles, prepared in interesting ways and dressed up so even the fussiest eater may take a second chance at it.

Speaking of the cabbage family, recently I had an opportunity to watch as members of Holy Trinity Polish National Catholic Church made cabbage rolls for fundraising. What’s not to like about cooked cabbage, stuffed with meat and rice, rolled up, topped with sauce and baked?

I didn’t ask for the exact recipe but watched as the workers went about their task — each one with a job to do.

I kept an old cookbook published by employees of the former Big Wheel Inc., and I knew exactly where to find the recipe I’ve used many times. It was provided by a woman who was an executive secretary.

If you have a tried-and-true recipe using harvest veggies — or others — it is always welcome at Culinary Conversation.

Today, we also offer a quick casserole when time is limited. It has the same wonderful flavors as individual cabbage rolls but can be prepared for baking in 20 minutes or less. Sounds like a plan.

Cabbage Rolls

  • 2-lb. head cabbage (loose, not solid, if possible)
  • Large can tomato sauce mixed with 2 tbsps. sugar and 1⁄2 cup water or 11⁄2 qts. tomato juice with the sugar and 1 tsp. salt
  • 1 lb. ground chuck
  • 11⁄2 cups cooked rice or barley

Mix together 1⁄2 medium onion, chopped, 2 tsps. salt and 1⁄4 tsp. pepper with 1⁄4 cup of the tomato mix.

Cut core out of cabbage head. Separate the leaves. Steam the cabbage leaves about 2 minutes or long enough to make them flexible, but not enough to be cooked. Drain. Place enough of the meat mixture on each leaf so that the leaf can be folded over the meat mixture and rolled up; tuck in ends. Place each roll, lapped side down in baking dish or Dutch oven. Pour over sauce mixture. Bake 1 hour at 350. Or cook in heavy Dutch oven on top of stove, bring to boil, then simmer for 1 hour.

Text Only | Photo Reprints
All About You ...
  • Hudson.jpg Culinary Conversation: Think globally, cook locally

    Another set of bookshelves might be necessary at my house very soon. It’s been a bountiful week. Edie Majesky of New Castle, who I have known most of my life, is aware of how much I love collecting old cookbooks.

    April 19, 2014 1 Photo

  • Ramsey.jpg Dave Says: Problems with no credit score?

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”

    April 18, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Play with names — not with your food

    Do you remember being told, “don’t play with your food” when you were a child?  Or maybe you’ve said this to your own children or grandchildren. I’ve heard stories about kids slipping food under the table to the dog or stuffing Brussels sprouts into their pockets to get out of the pain of eating them.

    April 17, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: A T-shirt dress can be a three for all

    I love finding pieces that can be worn for just about every portion of my life.  From daytime, to work, and then on a date with my husband, I like pieces that can go the distance.

    April 16, 2014 2 Photos

  • ivy_bday.jpg Kali Davies-Anderson: Happy birthday, Miss Ivy!

    This week I would like to take time out of my usual ramblings to wish my second born daughter, Ivy, a very, very happy first birthday!

    April 15, 2014 2 Photos

  • Olszak.jpg Heartbleed raises the stakes on Internet security

    My column last week dealt with Internet and related scams, along with steps people can take to protect themselves. Today’s column could be termed Part 2 of that topic, albeit from a different angle.

    April 14, 2014 1 Photo

  • Hudson.jpg Lugene Hudson: Celebrate Easter like Helen Martin

    What’s cookin? That’s one of our favorite questions at Culinary Conversation. We love when readers share some of their favorites. This week, Helen Martin of New Castle stepped up to the plate to answer that question regarding Easter dinners.

    April 12, 2014 1 Photo

  • Ramsey.jpg Dave Ramsey: You can’t borrow way out of debt

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”

    April 11, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Wellness a growing trend among those over 50

    The power of choice that the explosion of Internet information has generated is moving us as a culture in a direction to examine who we are and what we really value.

    April 10, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: Some perfect fits for heading back to work

    I'm heading back to work soon and I've really been thinking about my work wardrobe — especially because I'm hoping most of it still fits my post-baby body.

    April 9, 2014 2 Photos

House Ads

What is your favorite Easter treat?

Jelly beans
Chocolate ... bunnies, crosses, anything that’s chocolate!
Marshmallow peeps
Decorated eggs
     View Results