Wayne Boatwright wrote:

My cabbage rolls recipe uses a few gingersnaps (crushed) in the sauce
and is WONDERFUL. I think you'd be surprised how common they are in such
dishes?


The sauce for my cabbage rolls is more like a paprikash gravy, but I'd like
to try yours, Goomba. Could you post it? TIA


* Exported from MasterCook *

Stuffed Cabbage Rolls

Recipe By : Parents Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cabbage
8 ounces sauerkraut
2 pounds lean ground beef
1 cup cooked rice
2 eggs
1 small onion -- finely chopped
2 tablespoons plain dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
16 ounces canned whole tomatoes -- undrained, broken up
15 ounces tomato sauce
1/2 cup raisins
6 gingersnap cookies -- crumbled
1/4 cup dark brown sugar
1/4 cup lemon juice
6 peppercorns

Bring large pot of water to a boil- place large bowl of cold water next
to stove. With small sturdy knife, carefully remove as much of the
cabbage core as possible. Place cabbage, core side down, in boiling
water. Boil 10 min. As the leaves cook and turn translucent, separate
them one by one from the head with a knife and fork and place in cold
water. Continue until you have 16 leaves. Set aside.Drain cabbage head
and cool under cold running water. Coarsely chop cabbage head,
returning chopped cabbage to the pot. Top cabbage with sauerkraut.
In medium bowl, combine beef, rice, eggs, onion, bread crumbs, salt and
pepper with a large spoon or hands until well blended.
Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from
the thick bottom vein of each leaf. Place about 1/3 cup of filling on
each leaf. Fold the bottom part of the leaf over filling. Fold up the
sides and continue up to enclose the filling completely.
Arrange cabbage rolls in two layers on top of sauerkraut in pot. Tuck
in the bay leaf.
Combine the tomatoes, tomato sauce, raisins, gingersnaps, brown sugar,
lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls.
Bring to a boil over medium high heat. Reduce heat to low, cover and
simmer 1 1/2 to 2 hours or until cabbage is tender and rolls are cooked
through.


- - - - - - - - - - - - - - - - - -

On Sat 17 Dec 2005 11:07:50p, Thus Spake Zarathustra, or was it Goomba38?

Wayne Boatwright wrote:

My cabbage rolls recipe uses a few gingersnaps (crushed) in the sauce
and is WONDERFUL. I think you'd be surprised how common they are in
such dishes?


The sauce for my cabbage rolls is more like a paprikash gravy, but I'd
like to try yours, Goomba. Could you post it? TIA


* Exported from MasterCook *

Stuffed Cabbage Rolls

Recipe By : Parents Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cabbage
8 ounces sauerkraut
2 pounds lean ground beef
1 cup cooked rice
2 eggs
1 small onion -- finely chopped
2 tablespoons plain dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
16 ounces canned whole tomatoes -- undrained, broken up
15 ounces tomato sauce
1/2 cup raisins
6 gingersnap cookies -- crumbled
1/4 cup dark brown sugar
1/4 cup lemon juice
6 peppercorns

Bring large pot of water to a boil- place large bowl of cold water next
to stove. With small sturdy knife, carefully remove as much of the
cabbage core as possible. Place cabbage, core side down, in boiling
water. Boil 10 min. As the leaves cook and turn translucent, separate
them one by one from the head with a knife and fork and place in cold
water. Continue until you have 16 leaves. Set aside.Drain cabbage head
and cool under cold running water. Coarsely chop cabbage head,
returning chopped cabbage to the pot. Top cabbage with sauerkraut.
In medium bowl, combine beef, rice, eggs, onion, bread crumbs, salt and
pepper with a large spoon or hands until well blended.
Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from
the thick bottom vein of each leaf. Place about 1/3 cup of filling on
each leaf. Fold the bottom part of the leaf over filling. Fold up the
sides and continue up to enclose the filling completely.
Arrange cabbage rolls in two layers on top of sauerkraut in pot. Tuck
in the bay leaf.
Combine the tomatoes, tomato sauce, raisins, gingersnaps, brown sugar,
lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls.
Bring to a boil over medium high heat. Reduce heat to low, cover and
simmer 1 1/2 to 2 hours or until cabbage is tender and rolls are cooked
through.


- - - - - - - - - - - - - - - - - -

Wow, Goomba, that was fast! Thank you! I will use this recipe the next
time I make cabbage rolls, which will probably be just after New Year's.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sat, 17 Dec 2005 22:05:28 -0800, Dan Abel wrote:

In article ,
Damsel in dis Dress wrote:

Can you share a gravy recipe that is more from scratch, not requiring
gingersnaps? That's been one of the reasons I haven't made
sauerbraten yet. It just seems unnatural to put cookies in with a
roast..


I can do without the gingersnaps also.

Do you cook pot roast? I think of this as pot roast. You marinate it
in the fridge for a few days, then cook it as a pot roast using the
marinade as the liquid. You can then make the gravy just like you do
for pot roast. Watch the seasonings of course, since it is already
heavily seasoned.

We've made this a few times, but not for a long time. It is quite
forgiving about the cooking.

Yup, I make pot roast. I'm going to give this a whirl sometime this
winter. Thanks so much!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 18 Dec 2005 01:07:50 -0500, Goomba38
wrote:

Stuffed Cabbage Rolls

Recipe By : Parents Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cabbage
8 ounces sauerkraut

Cool! I've never had cabbage rolls with sauerkraut before! Just one
more ingredient that will make these mine, all mine!

Carol, stiffling an evil laugh
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Dan Abel" wrote:
I can do without the gingersnaps also.

Do you cook pot roast? I think of this as pot roast. You marinate it
in the fridge for a few days, then cook it as a pot roast using the
marinade as the liquid. You can then make the gravy just like you do
for pot roast. Watch the seasonings of course, since it is already
heavily seasoned.

I agree, it is generally in the pot roast category. In fact, one of the four
cookbooks points over to the pot roast recipe for part of the method. I
think the difference is that pot roast tends toward shorter marination times
(not up to the four and five day range), and sauerbraten makes the beef
distinctly sour. One of the recipes uses only red wine, which seems to me
would not give it enough sourness. The other three use either only wine
vinegar or a mix of wine vinegar and red wine.

As Wayne pointed out, it is a kind of sweet/sour dish, therefore the
sweetness of gingersnaps and/or raisins to balance the sourness from the
vinegar and/or wine. I don't think a regular pot roast tends to have either
a sweet or a sour note.

--
( #wff_ng_7# at #verizon# period #net# )

"Peter Huebner" wrote:
Hmmm - not something to get me out of my tree. I can eat it, but I
basically
think it's despoiling perfectly good beef. Well, ymmv obviously.

I guess it depends what you mean by "good beef". I wouldn't do this to "good
beef"... that never seems to go below $5.99/pound around here these days.
This is more for "mediocre beef", which even so cost me $3.89/pound this
time around, and I had get the meat man at the supermarket to reprice a
package down to that for me. For "bad beef", I guess it gets ground! ;-)

But a plain old pot roast is good too, as are things like Carbonnades a la
Flamande or Rouladen. I need some variety.

--
( #wff_ng_7# at #verizon# period #net# )

"Damsel in dis Dress" wrote:
Here's the gravy section of the New Settlement Cookbook recipe.

Thank you! I'm going to save this as a reference. I would really
love to make sauerbraten. The one time I tasted it, it was SO good!

I'll see what I can do about getting the four actual recipes available in
the next day or so. The comparison between them is interesting.

But I must get my Christmas tree decorated today... while it is still light
out. I waited too long yesterday and the sun went down... have to get these
things done in daylight with the way my eyesight is these days! ;-)

--
( #wff_ng_7# at #verizon# period #net# )

In article QGgpf.4323$7f3.1893@trnddc01,
"wff_ng_7" wrote:

"Dan Abel" wrote:
I can do without the gingersnaps also.

Do you cook pot roast? I think of this as pot roast. You marinate it
in the fridge for a few days, then cook it as a pot roast using the
marinade as the liquid. You can then make the gravy just like you do
for pot roast. Watch the seasonings of course, since it is already
heavily seasoned.

I agree, it is generally in the pot roast category. In fact, one of the four
cookbooks points over to the pot roast recipe for part of the method. I
think the difference is that pot roast tends toward shorter marination times

I don't remember ever marinating pot roast. Sounds like a good idea.
What do you use?



As Wayne pointed out, it is a kind of sweet/sour dish, therefore the
sweetness of gingersnaps and/or raisins to balance the sourness from the
vinegar and/or wine. I don't think a regular pot roast tends to have either
a sweet or a sour note.

I agree with the last part. If somebody serves sauerbraten with the
gingersnaps, I won't turn up my nose at it and go sulk in my room, but
if I am cooking, I doubt there will be gingersnaps in it. Just my
personal preference.

--
Dan Abel

Petaluma, California, USA

In article ,
Damsel in dis Dress wrote:

On Sun, 18 Dec 2005 01:07:50 -0500, Goomba38
wrote:

Stuffed Cabbage Rolls

Recipe By : Parents Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cabbage
8 ounces sauerkraut

Cool! I've never had cabbage rolls with sauerkraut before! Just one
more ingredient that will make these mine, all mine!

Carol, stiffling an evil laugh

We went someplace a long time ago. They had one of those huge electric
roasting ovens, the ones that can roast a turkey, just stuffed with
cabbage rolls. I must have had three servings. They had sauerkraut in
them. My wife tried a bite, and that was it. She can't stand
sauerkraut. It was OK, because they had lots of other food.

We both like cabbage rolls. Since I can take or leave the sauerkraut,
it won't be in our cabbage rolls. Not a problem for me.

--
Dan Abel

Petaluma, California, USA

In article ,
Wayne Boatwright wrote:

On Sat 17 Dec 2005 01:41:17p, Thus Spake Zarathustra, or was it Damsel in dis
Dress?

Can you share a gravy recipe that is more from scratch, not requiring
gingersnaps? That's been one of the reasons I haven't made
sauerbraten yet. It just seems unnatural to put cookies in with a
roast..

Carol, in almost every German recipe I've ever seen for Sauerbraten, there is
some type of spicy cookie or cake used for both flavoring and thickening the
gravy. It's traditional, not some new far-flung idea.

I agree completely with you. And I've tried it, and would rather not.
I'll eat it, of course, if somebody else makes it, but I won't do this
again if I am cooking. I don't want to.


A few recipes just don't have this, or any sugar. Most do. For
diabetics, we pick and choose our sugar. I choose chocolate!

:-)

--
Dan Abel

Petaluma, California, USA

In article ,
Damsel in dis Dress wrote:

On 18 Dec 2005 06:39:30 +0100, Wayne Boatwright

Carol, in almost every German recipe I've ever seen for Sauerbraten, there
is
some type of spicy cookie or cake used for both flavoring and thickening
the
gravy. It's traditional, not some new far-flung idea. The exact addition


Well, I'll give it a shot. Still seems odd to me, but what the hay?


If you want to, it is worth a try. Otherwise, use ginger and flour, it
gives the same flavor without the sugar.

--
Dan Abel

Petaluma, California, USA

On Tue, 20 Dec 2005 18:08:31 -0800, Dan Abel wrote:

In article ,
Wayne Boatwright wrote:

On Sat 17 Dec 2005 01:41:17p, Thus Spake Zarathustra, or was it Damsel in dis
Dress?

Can you share a gravy recipe that is more from scratch, not requiring
gingersnaps? That's been one of the reasons I haven't made
sauerbraten yet. It just seems unnatural to put cookies in with a
roast..

Carol, in almost every German recipe I've ever seen for Sauerbraten, there is
some type of spicy cookie or cake used for both flavoring and thickening the
gravy. It's traditional, not some new far-flung idea.

I agree completely with you. And I've tried it, and would rather not.
I'll eat it, of course, if somebody else makes it, but I won't do this
again if I am cooking. I don't want to.

A few recipes just don't have this, or any sugar. Most do.

Got a gravy recipe to share?

Thankee!
Carol

On Tue, 20 Dec 2005 18:12:10 -0800, Dan Abel wrote:

In article ,
Damsel in dis Dress wrote:

On 18 Dec 2005 06:39:30 +0100, Wayne Boatwright

Carol, in almost every German recipe I've ever seen for Sauerbraten, there
is
some type of spicy cookie or cake used for both flavoring and thickening
the
gravy. It's traditional, not some new far-flung idea. The exact addition


Well, I'll give it a shot. Still seems odd to me, but what the hay?


If you want to, it is worth a try. Otherwise, use ginger and flour, it
gives the same flavor without the sugar.

Okay, disregard that last post. LOL! Thanks so much!

Carol

In article NRgpf.4324$7f3.213@trnddc01,
"wff_ng_7" wrote:

"Peter Huebner" wrote:
Hmmm - not something to get me out of my tree. I can eat it, but I
basically
think it's despoiling perfectly good beef. Well, ymmv obviously.

I guess it depends what you mean by "good beef". I wouldn't do this to "good
beef"... that never seems to go below $5.99/pound around here these days.
This is more for "mediocre beef", which even so cost me $3.89/pound this


"Good beef" is a relative term. Expensive beef can be cooked quickly
and is very tender. Cheap beef takes careful care to make it even close
to tender when cooked quickly. Cheap beef will be very tender if you
cook it carefully for a whole long time, like a pot roast. The texture
is different, and the flavor is different. Many people think that cheap
beef has more flavor, and that works for sauerbraten. People who want
to make sauerbraten out of filet mignon should be shot. YMMV.

--
Dan Abel

Petaluma, California, USA

Dan Abel wrote:

I agree with the last part. If somebody serves sauerbraten with the
gingersnaps, I won't turn up my nose at it and go sulk in my room, but
if I am cooking, I doubt there will be gingersnaps in it. Just my
personal preference.

The thing is.. you don't know the gingersnaps are in there. Honest. It
just enrichens the flavor and gravy.
Goomba