On 1/21/2012 2:53 PM, W. Baker wrote:
> > wrote:
> : yum..stuffed peppers sounds great!
>
> : I have been on a beef and cabbage kick lately..pretty much all I eat..great
> : thing is its made me drop stubborn body fat areas
>
> : funny thing is I hated cabbage as a kid..love it now
>
> : KROM
>
>
> If you liike stuffed cabbage, you can use pretty much th esame recipe to
> amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
> but insead of stufing you coarsly cut the cabbage adn make a bed of itin
> the pot, andplace meatballs, or even just the filling in clumps adn cover
> with the sauce, cover the pot and cook. If you like you ca even put some
> more cabbag on top, kind of like a meatball sanswich:-) You can use beef
> in the filling, if you like. I happened to have ground turkey in the
> right amount so I used that.
>
> Wendy
>
> : "W. Baker" wrote in message ...
>
> : Well, here it is , a snowy day so I am staying in as walkign with my
> : walker sans chains or snow tires is not very satisfactory. I will get out
> : tomorrow, once things are melting and crosswalks less treacherous.
>
> : I have not been doing much interesting cooking since Syd died, as why fuss
> : for 1? lately, the urge to produce tasy stuff has begun to hit me.
> : Fortunately, my kids and grandkids have made a few visits so more food was
> : needed. For Channuka I made a turkey and for the last visit a giant beef
> : stew tht sustained all but the infane, Sabine for several days. No one
> : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
> : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
> : decided to put them together and make my stuffed peppers(usually 7 peppers
> : to the pound of meat) and I would freeze some for later meals.
>
> : The bag contained 5 of the largest greenpeppers I have ever seen, and not
> : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
> : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
> : 6, which was a mistake. These 5 large pepper would be plenty for the
> : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
> : use to make one meal:-)
>
> : No recipe here but this is what I did.
>
> : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
> : and left whole
>
> : Stuffing:
> : 1 large onion-finely chopped in food processor
>
> : 4 slices low carb bread first torn, then chopped in dry food
> : processor(before doing the onions)
>
> : 1 egg(can be omitted if allergic)
>
> : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
> : available) Adjust heat to your taste.
>
> : FGBP-to taste
>
> : Salt, if needed
>
> : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>
> : Sauce:
> : 1 onion, sliced
>
> : Mushrooms(optional) sliced
>
> : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
> : filling
>
> : wine or balsamic vineger or water.
>
> : FGBP-to taste
>
> : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
> : filling) adjust heat to taste.
>
> : method:
>
> : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
> : fork.
>
> : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
> : the mushroom pieces and an onion slice into the top.
>
> : Put into a large, coverable, oven proof baking dish(I used my elderly
> : black agate covered roasting pan-the story of which I may tell you all
> : some time-sstanding up, with open top to the top.
>
> : Sprinkle onions and mushrooms all around the bottom of the pan around the
> : peppers/
>
> : Spread tomatos all around the pan then add pepper and papkika , then add
> : wine, vineger or water(may want a bit of water as well as the other fluid
> : to make enough juice. Taste sauce after lightly stirring. spoon some
> : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
> : some water or more wine, but not too much vineger)
>
> : Cover pot and place into hot-over 425, perhaps 450 F oven and
> : just let cook for t least 45min to 1 hour. check that it is not dried out
> : an dif it ooks done, fine. If not add a bit more water and mush it around
> : to pick up stuff on bottom of pan and cook a bit onger.
>
> : Serve 1 pepper per person. for me tht is enough, but ou can add another
> : vegetable to the plate or some kind of starch for the non-diabetics in the
> : goup(You could bake pottles in the same oven(for the British users-Jacket
> : potatoes).
>
> : Tis keeps well in the fridge for several days and I will let yu know how
> : well it freezes. I think it shoul be just fine.
>
> : Well, I am now written out:-)
>
> : Wendy

That reminds me of a dish I used to make. Cut up a cabbage and separate
the layers. Fill about half of a pressure cooker. Add
a can of corned beef on top. Add about as much water at needed to cover
the cabbage. Close the top and cook it about as long as the
instruction book that came with the pressure cooker said to cook
just cabbage.

I probably added some salt and pepper but have forgotten those
details.

Robert Miles