New Castle News

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October 13, 2012

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

(Continued)

NEW CASTLE — Cabbage-Beef Loaf

  • 1 medium head cabbage, coarsely shredded (8 cups)
  • 1⁄4 cup water
  • 1⁄4 tsp. salt
  • 1 lb. ground beef
  • 1 cup soft bread crumbs (about 11⁄2 slices)
  • 1⁄2 cup milk
  • 1 small onion, chopped
  • 1 egg
  • 11⁄2 tsp. salt
  • 1⁄4 tsp. pepper
  • 1⁄4 tsp. dried marjoram leaves

Heat cabbage, water and 1⁄4 tsp. salt to boiling; reduce heat. Cover and simmer until cabbage is wilted, about 5 minutes; drain. Mix remaining ingredients.

Place half the cabbage in ungreased 2-qt. casserole. Spread beef mixture over cabbage; top with remaining cabbage. Cover and bake in 350 oven until done; 55 to 60 minutes.

Shredded

Cabbage Soup

  • 2 medium onions, thinly sliced
  • 3 tbsps. bacon fat, margarine or butter
  • 2 cans (101⁄2 oz. each) condensed beef broth
  • 2 soup cans water
  • 1 small head green cabbage, coarsely shredded (5 cups)
  • 2 carrots, sliced
  • 2 medium potatoes, cubed
  • 1 stalk celery (with leaves,) sliced
  • 2 tomatoes, cut up
  • 1 tsp. salt
  • Freshly ground pepper
  • Sour cream
  • Dill weed or parsley

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer uncovered, about 10 minutes. Top each serving with sour cream; garnish with dill.

Zucchini “Lasagna”

  • 1 lb. ground beef
  • 1 can (15 oz.) tomato sauce
  • 11⁄2 tsps. garlic salt
  • 1 tsp. basil leaves
  • 1 tsp. oregano l eaves
  • 1 carton (122 oz.) dry cottage cheese (11⁄2 cups)
  • 1⁄4 cup grated Romano cheese
  • 1 egg
  • 11⁄2 lbs. zucchini, cut lengthwise into 1⁄4-inch slices
  • 2 tbsps. all-purpose flour
  • 1 package (4 oz.) shredded mozzarella cheese
  • 1⁄4 cup grated Romano cheese

Heat oven to 350. Cook and stir meat in large skillet until brown; drain. Stir in tomato sauce, garlic salt, basil leaves and oregano leaves; heat to boiling. Reduce heat and simmer uncovered until mixture is consistency of spaghetti sauce, about 101 minutes

Grease square baking dish, 9x9x2-inches. Mix cottage cheese, 1⁄4 cup Romano cheese and egg. Layer half each of zucchini, flour, cottage cheese mixture, meat sauce and mozzarella cheese; repeat. Sprinkle 1⁄4 cup Romano cheese on top. Bake uncovered 45 minutes. Let stand 20 minutes before serving. Cut into squares.

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