St. Patrick's Day rolls around in eight days, but festivities are already underway with parades, celebrations and festivals.
Since cabbage is a big part of Irish meals, readers have been sharing numerous cabbage roll recipes that Coastian Lynette Faul requested. Any type of ground meat, beef, pork, chicken or turkey can be used in cabbage rolls. They can even be made meatless by using more rice and grated zucchini or yellow squash to make the filling.
I love cabbage any way it is prepared. Last night, I made smothered steak, mashed potatoes, steamed cabbage and jalapeno cornbread. The cabbage and mashed potatoes would fit right in at an Irish dinner.
"My mother gave me this cabbage roll recipe more than 50 years ago," said Lu Thurman of Ocean Springs. "I will be 90 in April. I have made these cabbage rolls dozens of times and my family loves them. I hope Lynette Faul does, too."
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1/2 pound ground beef
1/2 cup uncooked rice
1/2 cup diced onions
1/2 teaspoon salt
2 teaspoons paprika
1 cup cottage cheese
6 cabbage leaves
1 cup tomato soup
1 cup sour cream
1/2 cup milk
Sauté beef and onions together in skillet, stirring constantly for 15 minutes. Add seasonings. Remove from fire, cool and add cottage cheese. Place cabbage leaves in boiling water and let stand until limp. Remove and drain leaves. Pile meat mixture on leaves. Roll up and place in casserole dish.
Blend soup, milk and sour cream. Pour over cabbage rolls. Bake at 350 degrees for 1-1/4 hours. Serves 3-4.
-- Submitted by Lu Thurman
"This was my mother-in-law's recipe years ago," said Dorothy P. Englehart of Ocean Springs. "I have had this more than 40 years."
Alice J. White of Bradenton, shares cabbage rolls
made with sauerkraut.
"This recipe was from my mother-in-law who obtained it from her Hungarian neighbor many years ago in Dayton, Ohio," White said. "It has been a favorite with all of the family, and it is a tradition for every New Year's Day dinner. This past New Year's I made 60 cabbage rolls. I hope this will work for Mrs. Faul."
1 large cabbage
1 can (1 pound 13 ounces) sauerkraut
2 cups (about 1-pound can) tomatoes
1 large onion, sliced
1/2 teaspoon rosemary
1/4 teaspoon oregano
1 pound ground beef
1/2 cup raw rice
1 large onion, finely chopped (1 cup)
1- 1/2 teaspoons salt
1/4 teaspoon pepper
Remove core of cabbage head with a paring knife; pull off and discard any imperfect outside leaves. Starting at core end, using a paring knife, remove 8 large cabbage leaves by gently loosening 1 at a time from head. Use remaining cabbage for another meal.
Steam cabbage leaves, covered, in small amount of boiling salted water for 8 minutes until wilted; remove; drain; cut out vein in shape of a V with paring knife. Set aside and save for Step 5.
Combine sauerkraut, tomatoes (I break these up with my hands), sliced onion, rosemary, oregano in medium-size bowl; set aside and save for Step 6.
Combine meat, rice, chopped onion, salt and pepper in medium-size bowl; toss together lightly with 2-tine fork. (Do not overmix.)
Spoon equal amounts of meat mixture onto center of each cabbage leaf; fold opposite sides over; then fold top and bottom edges
First put a small amount of the sauerkraut mixture in bottom of baking dish or pan. Then place cabbage rolls folded side down in baking dish or pan alternating rolls with sauerkraut mixture. Make sure there is enough liquid to cover rolls, if not, add water to cover. Cover tightly.
Bake in moderate oven (375 degrees) 1 hour; remove cover; continue baking 30 minutes.
-- Submitted by Alice J. White
1 large cabbage, wilted and core cut out
4-5 strips bacon, cooked and chopped
1 large onion, chopped
1 medium green pepper, chopped
2 pounds ground hamburger meat
1/4 pound sausage
1/2 cup rice, cooked
Lightly fry bacon, onion and bell pepper.
Mix all ingredients except cabbage and tomato juice. Roll mixture in cabbage leaves and place in pan. Cover with tomato juice and cook slowly for 1 hour unless pressure cooking.
-- Submitted by Dorothy P. Englehart
1 medium head of cabbage, separate leaves, parboil 2 minutes
1 pound chuck or ground round
1/2 cup uncooked rice
1 small onion, finely chopped
Salt and pepper to taste
1 (14-ounce) can tomatoes
Mix all ingredients with a little of the tomatoes. Fill leaves, roll, place in baking pan and cover with remaining tomatoes. Bake at 375 degrees for 1 to 1- 1/2 hours.
Note: Do not cook rice. Do not use petite diced tomatoes.
-- Submitted by Irene Riley of Woolmarket
"In this recipe, you do not have to make rolls," said Dorothy Zobel of Sarasota, Fla. "This comes from a friend in Lexington, Ken."
CABBAGE ROLL CASSEROLE
3 cups shredded cabbage
1 pound raw hamburger
3/4 cup uncooked rice
2 cans tomato soup
1 cup water
1 chopped onion
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Accent
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon marjoram
Place cabbage in bottom of large baking dish, then uncooked rice and raw hamburger. Mix rest of ingredients and heat. When hot, pour over cabbage, rice and meat mixture in baking dish. Bake 1 hour at 350 degrees in covered dish.
-- Submitted by Dorothy Zobel
To me, few things are as tempting as Girls Scouts' Thin Mint cookies. A box is not safe around me, so I try not to weaken. After finding this '90s recipe, I may weaken. It's really decadent, but so are Thin Mints.
Readers, if there are any Thin Mints left at your houses, give this a try.
CHOCOLATE THIN MINT PIZZA SURPRISE
1 package (18-ounce) refrigerated chocolate chunk cookie dough
1/2 package (19 cookies) Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optional
Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13-by-9-by-2-inch baking pan (dough will barely cover the pan). Break Think Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown.
Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on medium high (70 percent power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8-inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each servings with a scoop or ice cream. Makes 8 to 10 servings.
Shrimp Boat recipe
Susan Oustalet wants a spaghetti recipe in which the spaghetti is cooked with the tomato sauce, similar to one served at the old Shrimp Boat.
"It is one of my favorite dishes, and I have misplaced it since Hurricane Katrina," Oustalet said.
Readers, can you help her? Search those spaghetti recipes.
Sweet potato pie
Melba DeLorey of Pascagoula wants a recipe for a good sweet potato pie. Now, I know that you readers have a good recipe for this southern pie.
Andrea Yeager, can be reached at firstname.lastname@example.org and Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.