tag:blogger.com,1999:blog-514892707779274761.post1033183214442491954..comments2023-07-01T05:56:51.158-07:00Comments on A Home With A Smile: A Year of Savings - Cabbage, part 2Rhondahttp://www.blogger.com/profile/07898829593961271218noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-514892707779274761.post-70047453651097989182008-03-23T17:06:00.000-07:002008-03-23T17:06:00.000-07:00Kisses to everyone!!!Dear Rhonda,you have the "che...Kisses to everyone!!!<BR/>Dear Rhonda,you have the "cheapest" blog I ever read ;)...and I really want to know,are the people in your country put cabbages in brine?If you do I will tell you a recipe,and believe me you'll eat your fingers :))...<BR/>But first let me tell you a recipe that I cock it every day in my Year of Savings...<A HREF="http://www.save-at-the-pumps.com" REL="nofollow">Gas Saving Tips</A><BR/>it works...and I have more money for my vegetables and fruits..,an for everything..my husband didn't believe it :(,but now he is pleased!;))<BR/>Try it...<BR/>Best wishes everyone!Unknownhttps://www.blogger.com/profile/17450922843923757192noreply@blogger.comtag:blogger.com,1999:blog-514892707779274761.post-47332483544086597132008-03-17T17:27:00.000-07:002008-03-17T17:27:00.000-07:00Louise, very nice to hear from you!Heidi, while I...Louise, very nice to hear from you!<BR/><BR/>Heidi, while I cook most things from scratch, we like Hidden Valley Ranch Cole Slaw dressing. It comes in a 16 ounce bottle with all the other salad dressings. We don't like our cole slaw very drippy so a bottle will do 3-4 batches of cole slaw for us.Rhondahttps://www.blogger.com/profile/07898829593961271218noreply@blogger.comtag:blogger.com,1999:blog-514892707779274761.post-50662976921338018942008-03-16T08:30:00.000-07:002008-03-16T08:30:00.000-07:00Okay first I had a big giggle when I saw this phot...Okay first I had a big giggle when I saw this photo! My but that is a LOT of cabbage. I love cabbage and especially love cole slaw which I never make for some reason and totally miss from back home. Humm...now I am thinking I might have to make some cole slaw...LOL! <BR/><BR/>Can you share your recipe for it? I have one somewhere I used like 15 years ago and was not wild about it.<BR/><BR/>Hugs ~<BR/>HeidiHeidihttps://www.blogger.com/profile/05306674979528881706noreply@blogger.comtag:blogger.com,1999:blog-514892707779274761.post-67182088024004554242008-03-15T11:19:00.000-07:002008-03-15T11:19:00.000-07:00Here is a recipe that I am wanting to try but will...Here is a recipe that I am wanting to try but will have to halve the recipe for two of us:<BR/><BR/>Skillet Stuffed Cabbage<BR/>From Good Housekeeping<BR/>triple-tested at the Good Housekeeping Research Institute<BR/><BR/>What's different about these open-faced cabbage rolls? They are made on the stovetop in no time flat! Filled with seasoned rice, beef, tomatoes, and mint, the bundles pack in flavor.<BR/><BR/>INGREDIENTS conv. chart U.S. Metric <BR/>1 can(s) (28 ounces) diced tomatoes <BR/>1 1/4 pound(s) lean (90%) ground beef <BR/>1 bag(s) (8.8 ounces) heat-and-serve precooked rice pilaf, do not heat <BR/>1 cup(s) (loosely packed) fresh mint leaves, coarsely chopped <BR/>1 head(s) (about 2 pounds) green cabbage, cored <BR/>DIRECTIONSTransfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.<BR/>To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.<BR/>Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.<BR/>To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage. <BR/><BR/>COOKING INFOServes 4 <BR/>Yield -- <BR/>Prep Time 15 minutes <BR/>Cook Time 20 minutes <BR/>Total time -- <BR/>Oven Temp -- <BR/>Edit serving size <BR/>Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.<BR/> <BR/>NUTRITIONAL INFORMATION (per serving)Calories 405 <BR/>Total Fat 17g <BR/>Saturated Fat 6g <BR/>Cholesterol 88mg <BR/>Sodium 1,550mg <BR/>Total Carbohydrate 28g <BR/>Dietary Fiber 3g <BR/>Sugars -- <BR/>Protein 34g <BR/>Calcium --Louisehttps://www.blogger.com/profile/11344939433885055743noreply@blogger.com