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Seasoned Chicken, Potatoes and Green beans
Ingredients 1.5- 2lbs Boneless Skinless Chicken Breasts ½ lb. fresh green beans, trimmed (about 2.5 cups) 1.25 lb. diced…
Raspberry Sour Cream Crumb Bars
Before I start bringing out all of the pumpkin desserts and fall foods, I figured that I would try to hold onto summer for a little bit longer by making a fruit dessert. I mean it is still supposed to be 80 degrees here this week. If fruit bars and hot weather is not the epitome of summer, I am not sure what is (oh and Big Brother is on … uh Hello … That has defined summer for the past 15 years!)
Onto these bars, AH-MAZ-ING!!! I know you might be slightly frightened by the word sour cream in a dessert. Especially when you can see the actual sour cream layer. But fear not, there is plenty of sugar to sweeten that sour cream right up! I brought these bars to our neighbors on all sides of our house. Each one stopped by later that day telling me how this was the best fruit bar that they have ever tasted! And honestly, I think that I agree.
CABBAGE CASSEROLE RECIPE
Even those who don’t care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast.
cyndib
I liked the idea of such an easy dish, but I took the laziness a step further, when I make this (twice now and third time will be tonight), Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients and put a lid on it. 15 minutes later the cabbage is steamed, the rice is perfect and I just glop it in bowl with a dallop of sour cream. Must be the busy mom in me that gets so shortcutty! You can use chicken broth instead of beef.
DISCOBUNNY
This was really tasty! I read through a ton of reviews and two things stood out — the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning — salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I’d chopped (I estimate 10-12 cups, fairly large head). To avoid “mushy” cabbage, I gave the rice a head start — added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9×13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don’t be afraid to add a LOT of seasonings! 🙂
BETHOWENS4
I would like to say that if someone didn’t like this receipe, that they did something wrong or they just don’t like cabbage. I love this recipe! I found this recipe about a year ago and I have fixed it probaly 10 times since then. I usually fix it when we have company (because it makes so much)and everyone asks for a copy of the recipe. I usually add more tomato sauce than it calls for and I use one medium head of cabbage no matter what it weighs. I add more salt than it calls for and I add plenty of black pepper. It taste just like moms stuffed cabbage without all the work. Mom even says so!
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