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Old 02-16-2014, 06:59 PM   #1
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MONDAY'S ROLL CALL, Feb. 17

Another week, friends

Mary, neither my mother or dh's mother puts any tomato in their cabbage rolls, but I think German people from the eastern part of the country put tomato into that dish. I'm from northern Germany and dh is from southern Germany Hungarians put tomato stuff in there, at least, when we went to Hungarian restaurants, there was always tomato in there. Do you put in a lot of Paprika, or just a bit? Have a safe trip to Camarillo, and enjoy Solvang, haven't been there in years. Shopped at the outlet stores there though, more than doing the town.

See everyone tomorrow AM.
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Old 02-16-2014, 08:13 PM   #2
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Thanks for the well wishes, Doris. We had made a trip up there in 2011, about six months or so before Don left me...I forgot to mention the mandatory stop at Buellton at the Andersen's Split Pea restaurant...and only a bit of Paprika...just discovered the smoked variety; don't know if that would be good or not in the dish.

I'm going to be pulling out fairly early in the morning (well after the drive-time maniacs, so probably won't be posting in the morn. Wish all y'all the best in my absence and will check in when I get back Wednesday p.m.
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Old 02-16-2014, 08:34 PM   #3
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Humm Cabbage roles .... My German Grandmother always put tomato in them, but she was from Greifenhagen which was in the east. After the war, it became part of Poland now called Grifino.

Mary, have a safe and fun trip.

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Old 02-17-2014, 12:33 AM   #4
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We went to Buelton and Solvang a few years ago. I remember the Anderson aPea soup place. Hope you have a safe and pleasant trip, Mary.

I always made my stuffed cabbage rolls with tomato type tangy sauce. What do you all stuff yours with?

Monday going to be busy. Taking car in for servicing, laundry day, gym, and must make brisket for a few days' low carb dinners.
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Old 02-17-2014, 05:45 AM   #5
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lol, I asked my mother last night, why she didn't use tomato in the stuffed cabbage, and she said, they didn't have any, and my father didn't care for tomato sauce stuff, LOL !! Grandmother was from the part of Poland that became a part of Germany, too, but she also didn't have tomato during that time. I just make a meatloaf type mixture, but add more paprika and pepper to that, I don't do anything more. The beef rouladen, we used onions, pickles, bacon, and you could spread some mustard on the beef before filling, haven't made those in a while, either.

It was 62 degrees here this morning, but that weird wind is there, too. Feels sort of odd. We are off to the treatment, and right back home, hopefully, to move some stuff around. And yes, Pea Soup Andersons is great, we bought a case of that soup there..............very nice stuff!

Wishing everyone a good day! Safe travels!
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Old 02-17-2014, 06:18 AM   #6
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Good morning all - I have to weigh in on the cabbage rolls. I always put tomato in mine. Didn't know people don't Hubby asked last night that we have them this week. I'm just going to eliminate the rice to make it LC.

Heading out to a chiropractor appt this morning (been having issues with my sciatica) and hopefully to the YMCA before the roads get too bad. We're expecting 4-6" of snow. Gotta love this winter. Every time it warms up we get snow, then temps plummet again, rinse and repeat. Can't wait till spring!!
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Old 02-17-2014, 06:29 AM   #7
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Thought I'd share a recipe I like that does not involve rolling up the cabbage leaves. Still yummy!

Ingredients:
1 pound 90% lean ground beef (1096 cal / 0 carbs)
1 tablespoon lite virgin olive oil (120 cal / 0 carbs)
1/2 cup chopped onion (35 cal / 6 carbs)
˝ tsp garlic powder (5 cal / 1 carbs)
1 small cabbage, chopped (176 cal / 23 carbs)
1 can Hunts (14.5 oz) pet. diced tomatoes (105 cal / 14 carbs)
1 can (8 ounces) tomato sauce (80 cal / 12 carbs)
1/2 cup water
1 tsp vinegar (3 cal/ 0 carbs)
1 teaspoon ground black pepper
1 teaspoon sea salt

Enjoy!
Michele

Preparation:

In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, vinegar, pepper, and salt. Bring to a boil.
Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 (1620 cal / 56 carbs = total recipe) (270 cal / 9 carbs = per serving)
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Old 02-17-2014, 07:34 AM   #8
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Quote:
Originally Posted by modon69478 View Post
Thought I'd share a recipe I like that does not involve rolling up the cabbage leaves. Still yummy!

Ingredients:
1 pound 90% lean ground beef (1096 cal / 0 carbs)
1 tablespoon lite virgin olive oil (120 cal / 0 carbs)
1/2 cup chopped onion (35 cal / 6 carbs)
˝ tsp garlic powder (5 cal / 1 carbs)
1 small cabbage, chopped (176 cal / 23 carbs)
1 can Hunts (14.5 oz) pet. diced tomatoes (105 cal / 14 carbs)
1 can (8 ounces) tomato sauce (80 cal / 12 carbs)
1/2 cup water
1 tsp vinegar (3 cal/ 0 carbs)
1 teaspoon ground black pepper
1 teaspoon sea salt

Enjoy!
Michele

Preparation:

In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, vinegar, pepper, and salt. Bring to a boil.
Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 (1620 cal / 56 carbs = total recipe) (270 cal / 9 carbs = per serving)
LOL I often do mine like that and just call it halupki soup.
I do add ground pork for the extra fat.

Last edited by LoveMontana; 02-17-2014 at 07:35 AM..
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Old 02-17-2014, 08:21 AM   #9
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Good morning All ~

That recipe looks delish, I'm definitely adding cabbage rolls to the menu this week.

My family is another that has always made them with a tangy red sauce.

Have a great day everyone, it's back to work for me
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Old 02-17-2014, 08:57 AM   #10
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Interesting, these recipes, have changed around because of being around for decades........I never put rice in any meat mixture, either, but some put oatmeal in there, or dried bread pieces. It's like dressing for turkey, different stuff. Linda, you have some good Greek recipes, like what they serve in restaurants.

We just got back, the radiation clinic was full up with people, fuller than normal.

Need to get busy here.........be back later on.
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Old 02-17-2014, 11:02 AM   #11
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Don't think I have ever eaten a cabbage roll. Might have to try the recipe!

I'm off today, slept in, taking it easy. Still on the mend from the surgery. Hate to be healing so slow!

Think I'll go check out some more recipes. I'm in a rut lately!
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Old 02-17-2014, 11:36 AM   #12
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Love cabbage rolls...

never ever made them though.
Now I am hungry for them.
Not feeling good today so gonna lay low.
Doris, you must be a terrific cook.
bbl
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Old 02-17-2014, 12:03 PM   #13
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For those who do roll the meat into cabbage pieces, what works great for me is to freeze the whole cabbage head first. Remove the frozen cabbage when you start working on the meat mixture. As it thaws, I cut pieces from the stem. They will be limp which will allow them to bend easily. For me this is easier than boiling the cabbage. I then throw the cabbage rolls into a slow cooker and add stewed tomatoes and sauce. Yum
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Old 02-17-2014, 12:20 PM   #14
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For those who do roll the meat into cabbage pieces, what works great for me is to freeze the whole cabbage head first. Remove the frozen cabbage when you start working on the meat mixture. As it thaws, I cut pieces from the stem. They will be limp which will allow them to bend easily. For me this is easier than boiling the cabbage. I then throw the cabbage rolls into a slow cooker and add stewed tomatoes and sauce. Yum
I used to do it that way when I bothered rolling them, but this old gal got tired of it and now just make the "soup" It tastes just the same and takes far less time.
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Old 02-17-2014, 12:37 PM   #15
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What interesting ways to make cabbage and meat, lol. The main reason I make them is to get dh to eat some vegetables..........and he does eat cabbage, and all those recipes give you more than one meal. Do any of you like to read cookbooks, just for entertainment?

It's so balmy out there, dh sat out front for awhile, he had to fix a gutter that was stopped up a bit, from when we moved in here last year, and finally got that done. It's 74 right now.

Sorry you don't feel well today, Lainey!

MaryT, hope you heal up soon, how much longer do you think it will take?

Need to order some flowers for my Mom, she will be 101 on Saturday, and we were going to drive to Calif., but the radiation takes precedence. Don't know when we will head there now.
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Old 02-17-2014, 12:42 PM   #16
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Originally Posted by mortgagemom View Post
Good morning all - I have to weigh in on the cabbage rolls. I always put tomato in mine. Didn't know people don't Hubby asked last night that we have them this week. I'm just going to eliminate the rice to make it LC.

Heading out to a chiropractor appt this morning (been having issues with my sciatica) and hopefully to the YMCA before the roads get too bad. We're expecting 4-6" of snow. Gotta love this winter. Every time it warms up we get snow, then temps plummet again, rinse and repeat. Can't wait till spring!!
You can always us cauliflower rice to replace the rice in your cabbage rolls. You won't know the difference and you'll get the right feel when eating. Works like a charm.
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Old 02-17-2014, 01:33 PM   #17
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Lainey, I'm no good cook at all, but people won't starve, ......
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Old 02-17-2014, 01:45 PM   #18
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I used to do it that way when I bothered rolling them, but this old gal got tired of it and now just make the "soup" It tastes just the same and takes far less time.
I'll have to give it a try. Sounds like something I can do in the slow cooker. I'm in love with my slow cooker
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Old 02-17-2014, 04:29 PM   #19
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Thank YOU Doris for getting the board rolling!

I worked today as it was the holiday up here.
Some of the babies were born on Valentine's Day so cute huh? All that love for the rest of their lives.

My goodness, I have a Cabbage in and ground beef, sounds like a supper for this week..

Oh Michele, I want to try your recipe it will make a welcome change and looks easy peesy.
I have had chicken curry for the last 3 nights. I make far too much, I must cut down the amounts now I am here on my own. Hah!

Theresa, You must have some great Cheese recipes up your sleeve from your neck of the woods. Please share!
Thank you for the tip on freezing the cabbage first.

Waving to All and wishing you a pleasant evening and a sound sleep. Hope to BBT...
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Old 02-17-2014, 04:49 PM   #20
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Susan, I don't know how you feel about leftovers, but what I do is make one big meal (enough to serve 6) every weekend and portion it out into plastic tubs. Then I freeze them. Right now, in the freezer, I have leftover tangy lemon chicken, stuffed peppers, chopped cabbage and beef, curried chicken, and chicken paprikash. All I have to do is grab one for lunch and if I don't feel like cooking anything for dinner, I can grab another.

It works for me, but it might not for you -
Michele
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Old 02-17-2014, 05:19 PM   #21
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Michele, I do what you do, except freeze portions for the two of us, it does help out a lot. I don't know if I'd cook much of anything if I just did something for one meal.......and I'm used to defrosting food, lol. It was harder in the days before microwaves though, used to forget to take out meat for dinner back then, as you rushed out the door to work.


Susan, so today was Family Day in Canada? Has at least the "bitter" cold left, yet?

Be back shortly to post tomorrow's roll call, want to watch Olympics with dh. He is desperate for tv tonight, and willing to watch even ice dancing
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Old 02-17-2014, 05:23 PM   #22
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Thanks Michele, that is a great tip. GLAD cartons here I come!
This is all new to me!
I was just so used to cooking for DS and I, the past 3 years. I always did make too much so always left overs, even when I cooked for DH and I.
Over the years, from a family of 4, down to two, and now one.
I am looking at it as a perk, to please myself and less work.

I think I am going to enjoy Retirement!
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Old 02-17-2014, 05:42 PM   #23
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Doris, Regarding Verleen. Does the listing show the Agent's name and contact info. I wonder if the Realtor could contact Cathy so as to let us know how Verleen is doing?
Like a kind of relay so as not to disclose any privacy, just a thought.
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Old 02-17-2014, 05:55 PM   #24
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Quote:
Originally Posted by modon69478 View Post
Susan, I don't know how you feel about leftovers, but what I do is make one big meal (enough to serve 6) every weekend and portion it out into plastic tubs. Then I freeze them. Right now, in the freezer, I have leftover tangy lemon chicken, stuffed peppers, chopped cabbage and beef, curried chicken, and chicken paprikash. All I have to do is grab one for lunch and if I don't feel like cooking anything for dinner, I can grab another.

It works for me, but it might not for you -
Michele
Love to do that. It's a huge time saver and saves a lot of cooking.
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Old 02-18-2014, 12:57 PM   #25
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I do my weeks lunches on Sunday and I also prep for weeknight dinners.... Sweetie Pie still prefers that we pull them together as we go along.... (going to have to break him of that habit, LOLOL)

Happy Tuesday everyone
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