On Tue, 21 Feb 2012 21:04:13 -0600, Robert Miles
> wrote:

>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


Paula Deen does that by sauteeing the cabbage till it is softened,
then adding the canned corned beef and continuing a while longer till
it is all done. A good quickie way for a busy week night meal.

Evelyn