On Sun, 30 Dec 2012 15:41:18 -0600, Ema Nymton >
wrote:

> On 12/29/2012 12:52 PM, Judy Haffner wrote:
> >
> > Thanks, Jim! this sounds very close to what this chef was doing
> > yesterday, except I didn't see any rice mixed in with the meat, but then
> > I didn't see it from the beginning, when he probably said what all was
> > in this meat mixture, as to whether it was just beef, or had another
> > type of meat mixed in. There also was no sauerkraut, but that sounds
> > good too. The cabbage leaves looked very tender, as he was peeling them
> > off and the other person he was demonstrating to, commended on how well
> > they were cooked, so maybe he steamed them soft?
> >
> > Ever since I saw them, I've been craving them! :-)
> >
> > Judy
>
> If you are in a hurry, or you are tired, you can try unstuffed cabbage.
> It tastes great.
>
> Becca
>
>
> * Exported from MasterCook *
>
> Unstuffed Cabbage Casserole
>
I tried making unstuffed cabbage last year and it was okay, but not so
great that I repeated it.

In the mean time, I've discovered I *really* like cabbage when it's
roasted!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila