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German Cabbage Rolls

  ----- Original Message ----- 
  From: Gail 
  To: phaedrus
  Sent: Monday, December 02, 2002 1:40 PM
  Subject: German cabbage rolls

  My mother and I still remember with fondness a meal we had, 
  back in the 60's, at the home of a retired woman who previously 
  cooked on a German cruise ship. Her cabbage rolls were very 
  meaty and flavorful, and she topped them with a brown gravy. 
  Does this sound familiar? 

  Thank you.


Hi Gail,

I'm not sure. I did find recipes called "German Cabbage Rolls" See below.


  German  Cabbage  Rolls

   Ingredients : 
   12 leaves from lg. cabbage
   1 lb. hamburger
   2 c. rice-cooked
   1 onion-chopped
   1 tbsp. Worcestershire sauce
   Salt and pepper, to taste
   1 c. beef broth
   2 tbsp. flour
   1 onion-sliced
   1 can whole tomatoes

   Preparation : 
     Place leaves in boiling water.  Boil until leaves are pliable. 
   Drain.  In a separate container, mix hamburger, rice, onion,
   Worcestershire sauce, seasoning and 1/2 cup beef broth.  Blend well.
    Spoon meat mixture onto cabbage leaves.  Fold in half and roll from
   end.  Secure with toothpicks and place in casserole.    In a
   skillet, combine remaining 1/2 cup broth, flour, sliced onion,
   tomatoes and seasoning.  Bring to boil, stirring constantly.  Allow
   mixture to thicken.  Pour over rolls and cover.  Bake at 350 degrees
   for 1 hour and 15 minutes.  Serves 6 to 8.  
   German  Cabbage  Rolls

   Ingredients : 
   1/2 lb. lean (round steak), ground
   1/2 c. rice
   1/2 lb. pork sausage
   1 1/2 tsp. salt
   1/2 tsp. pepper
   1/4 oregano, optional
   Small head of cabbage
   1 c. tomatoes
   1/2 c. tomato juice

   Preparation : 
      Remove cabbage leaves dipped in boiling water.  Mix meat, rice
   (uncooked), salt, pepper and oregano.  Put 1 tablespoon of mixture
   into cabbage leaf.  Roll into ball and secure with toothpick.  Place
   in pan or large kettle.  Pour tomatoes over the rolls and simmer or
   cook very slow for 1 hour.  These are very spicy and good.
   German  Style  Cabbage  Rolls

   Ingredients : 
   2 lbs. ground beef
   1 lb. sausage (hot)
   1 can Spanish rice
   4 eggs
   1 lg. onion, chopped
   2 tsp. salt
   2 tsp. pepper
   1 lg. head cabbage
   4 (15 oz.) cans shredded kraut
   4 (15 oz.) cans tomatoes

   Preparation : 
      In large bowl mix ground beef, sausage, Spanish rice, eggs,
   onion, salt and pepper; set aside.  In large pot of boiling water,
   drop in head of cabbage and let boil until leaves separate.  Drain
   leaves on paper towel.  Roll a ball of meat mixture and place in
   cabbage leaf, place flat side down in deep baking dish or roasting
   pan, push rolls close together.  Top with shredded kraut, spread
   evenly, juice included. Crush can tomatoes and pour, juice included,
   over kraut.  Bake at 375 degrees for 1 hour and 45 minutes. 
   German  Cabbage  Rolls

   Ingredients : 
   1 lb. ground beef
   1 1/4 tsp. salt
   1/8 tsp. pepper
   1 egg, beaten
   1/3 c. uncooked rice
   6 lg. cabbage leaves
   2 tbsp. butter
   1 c. sliced onion (thin)
   1 can tomato soup
   1 1/4 c. water
   1/2 c. chopped celery
   1 tsp. parsley
   3 tbsp. lemon juice
   1 tsp. sugar
   1 tsp. salt
   1/8 tsp. pepper

   Preparation : 
      Mix together the beef, salt, pepper, egg, and rice.  Cook cabbage
   leaves in boiling, salted water until just tender.  Drain leaves. 
   Sauce:  Melt butter in a skillet; add the onion and cook until
   tender.  Blend in tomato soup and water.  Add celery, parsley, lemon
   juice, sugar, salt, and pepper.  Simmer 10 minutes.  to stuff
   cabbage leaves:  Put 1/4 cup of meat mixture in center of leaf and
   roll.  Place in pan.  Pour sauce over rolls; cover pan.  Place in
   350 degree oven.  Bake until thoroughly cooked through - at least 1
   1/2 hours.

Shish Kebob

----- Original Message ----- 
From: Joyce
To: "phaedrus" 
Sent: Monday, December 02, 2002 10:25 PM
Subject: Re: Recipe for Shish-Ka-Bob

> Thank you so much for the prompt reply and for the recipes.  
> However, the recipe I was looking for had no ground meat 
> involved in it.  Perhaps the recipe I was looking for was 
> an Armenian recipe.  The recipe I was looking for involved 
> only chunks of lamb which had beem on a skewer and broiled 
> as far as I know.  I do however appreciate your effort in
> finding the recipes you sent.  Thanks, again!!
> Sincerely,
> Joyce

Hi Joyce,

Perhaps the below recipes are closer.


Shish  Kebabs

 Ingredients : 
 5 lb. leg of lamb, cut in 1 inch cubes
 1 c. salad or
 olive oil
 2 tbsp. salt
 2 tbsp. black pepper
 3 tsp. curry powder
 6 c. sliced onion
 1 tsp. crushed red pepper
 2 cloves garlic, crushed
 2 tsp. dry mustard
 2 c. dry red wine
 4 tbsp. chopped parsley
 2 c. chopped green pepper
 4 green peppers
 32 sm. white onions
 16 med. size fresh mushrooms, washed

 Preparation : 
   1. Day before serving: trim any fat and gristle from lamb.  Place
 in a large roasting pan.  2. Make marinade: combine all marinade
 ingredients; mix well.  Pour over lamb, tossing to coat evenly.  3.
 Cut each green pepper in 8 pieces.  Peel onions.  Parboil green
 pepper and onion in a large saucepan with water to cover, for 15
 minutes.  Drain.  Place mushrooms, green pepper and onion in the
 roasting pan together with the lamb, tossing to coat evenly. 
 Refrigerate, tightly covered, overnight.  4. Next day: on each of 16
 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 green
 pepper pieces and 2 onions.  Place one mushroom on the end of each
 kebab.  Arrange on rack in broiler pan.  Brush with leftover
 marinade.  5. Broil 4 inches from heat, 20 to 25 minutes, turning
 several times and brushing with the leftover marinade, until lamb is
 cooked to your taste.  Makes 16 servings.  
 Shish  Kebabs

 Ingredients : 
 5 lb. leg of lamb, cut in 1" cubes
 1 lb. sliced bacon (16 slices, halved)
 Fluffy white rice
 1/2 c. salad or olive oil
 1 tbsp. salt
 1 tbsp. black pepper
 1 1/2 tsp. curry powder
 3 c. sliced onion
 1/2 tsp. crushed red pepper
 1 clove garlic, crushed
 1 tsp. dry mustard
 1 c. dry red wine
 2 tbsp. chopped parsley
 1 c. chopped green pepper

 Preparation : 
    Day before serving:  Trim any fat and gristle from lamb.  Place
 in large, deep bowl.  Make Marinade:  Combine all marinade
 ingredients; mix well.  Pour over lamb, tossing to coat evenly. 
 Refrigerate, tightly covered, overnight.  Next Day:  On each of 16
 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon
 pieces.  Arrange on rack in broiler pan. Brush with leftover
 marinade.  Broil, 4 inches from heat, 20-25 minutes, turning several
 times until lamb is cooked to your taste. Serve Shish Kebabs hot, on
 white rice.  Makes 16 servings.  Lamb and bacon cook better if they
 are not packed tightly together on skewers.
 Lamb  Shish - Kebabs

 Ingredients : 
 2 lbs. cubed lamb
 Mushroom caps
 Tomatoes, cut into fourths
 Green pepper
 Onion pieces
 Eggplant cubes
 1 c. red wine
 1/4 c. olive or peanut oil
 2 garlic cloves, crushed
 1 tsp. salt
 Pepper to taste
 1 tsp. oregano

 Preparation : 
    Trim lamb and cube.  Marinate overnight in marinade.  Skewer meat
 and other items; broil 5 minutes on each side or until soft. 


  ----- Original Message ----- 
  From: Beth
  To: phaedrus
  Sent: Sunday, December 01, 2002 9:31 PM
  Subject: Rolled Steak stuffed Sicilian style

  Phaedrus, I have spent a lot of time since last night trying 
  to get the Rolled Steak Stuffed Italian Style recipe that was 
  featured on Carlo Cooks Italian last night on the Discovery 
  channel.  It seems to come very close to a lost recipe for what 
  my Sicilian grandmother used to make for Christmas dinner. I 
  think she called it braciole.  Nana had a thin steak, hard boiled 
  eggs, bay leaves, and a simmering sauce with a tomato sauce base.  
  My sisters and I would like to do a traditional Italian Christmas 
  dinner this year.  Will you be able to find this recipe?

Hello Beth

See below. I could not get the "Carlo Cooks Italian " recipe, but these are very good.



    1 lb. top round steak (sliced thin)
    1/2 lb. ground beef
    1/4 cup bread crumbs
    1 egg, beaten
    4 Tbsp. Parmesan cheese
    4 Tbsp. raisins
    2 eggs, hard boiled
    4 bacon strips
    1/2 bunch scallions, chopped
    1 tsp. basil
    4 Tbsp. parsley, chopped
    1 garlic clove, chopped
    tomato sauce

    Place steak flat, layer strips of bacon over top. Combine the above 
    ingredients and layer over bacon. Place hard boiled eggs down the 
    center. Roll tightly and secure with string. Brown well on all sides 
    gently pour your favorite tomato sauce over meat. Cook slowly 1 hour. 
    Serve sliced with your favorite pasta. 
  Braciole (Stuffed Steak)

   1 1/2 pounds top round steak -- 1/2" thick
  2 tablespoons parmesan cheese -- grated
  1 clove garlic -- chopped
  1 teaspoon salt
  a touch of pepper
  1 teaspoon parsley -- chopped
  2 tablespoons olive oil
  2 slices bacon
  tomato sauce
  1 6 ounces can tomato paste
  1 12 oz. can tomato puree*
  1 clove garlic -- chopped
  1/2 onion -- chopped
  1 tablespoon olive oil
  oregano -- chopped, to taste
  parsley -- chopped, to taste
  salt & pepper to taste
  1 whole bay leaf
  2 tablespoons red wine -- (optional)

  Place meat on a cutting board. Combine cheese, garlic, salt, 
  pepper, parsley, olive oil, mix together with fork until a 
  lumpy paste is formed. Spread the mixture on top of the meat. 
  Top the mixture with the bacon, roll the steak like jelly roll 
  (narrow end to wide end as tightly as possible; and tie securely)
  Brown the rolled round steak in hot olive oil. Add tomato sauce 
  (recipe included) to the rolled steak and drippings. Simmer until 
  tender about 2 hours. Can be done on top of the stove, or in a 
  slow oven. (You don't have to watch it in an oven.) Remove and 
  slice. Serve remaining sauce over cooked spaghetti and sprinkle 
  with grated Parmesan cheese.

  Tomato Sauce No tomato puree--buzz a can of tomatoes in a blender. 
  Saute garlic and onion in olive oil. Add tomato paste and tomato 
  puree; then spices and wine. Add to above steak, or if using alone, 
  simmer 30 min.
  (pronounced bra-choh-lah)

  2-1/2 pounds round steak
  1/2 pound Italian sausage
  1/2 cup chopped fresh parsley (or 1/4 cup
  dried parsley)
  1/4 cup grated Parmesan cheese
  1 teaspoon garlic powder (omit if you're not a
  garlic eater)
  1 teaspoon dried Italian seasoning
  1 teaspoon salt
  1/2 teaspoon lemon-pepper seasoning
  2 tablespoons olive oil
  1 large onion, chopped
  1/2 cup chopped carrot
  1-1/2 cups Burgundy wine
  1 16-oz. can plum tomatoes (or Italian tomatoes)
  1 6-oz. can tomato paste
  1 teaspoon salt
  1 bay leaf

  Trim all fat from the round steak.
  Cut meat into 8 equal pieces, then pound until
  fairly thin with a cooking mallet.

  Remove the casing from the Italian sausage.
  Break the sausage up in a medium-sized
  bowl.  Add parsley, Parmesan cheese,
  garlic powder, Italian seasoning, 1 teaspoon
  salt, and the lemon-pepper seasoning.
  Mix thoroughly.  Spread each steak
  with 2 heaping tablespoonfuls of the
  sausage mixture.  Roll up, jelly-roll fashion.
  Fasten each with wooden toothpicks.

  Brown beef rolls, 3 or 4 at a time, in hot oil
  in a Dutch oven.  Remove rolls and place
  on plate or waxed paper.  Add onion and 
  carrot to pot.  Cook until vegetables are soft,
  about 5 minutes or so.  Stir in wine, tomatoes,
  tomato paste, remaining 1 teaspoon salt,
  and bay leaf.  Bring mixture to boiling.
  Lower heat.  Add beef rolls.  Cover and
  simmer for 1 hour, or until done.  Remove
   from heat.
  Remove the toothpicks from Braciole
  before serving.


----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, December 02, 2002 2:29 PM
Subject: Whatever happened to clabber?

> I've been puzzling for some time over the disappearance of 
> the word "clabber" from our food lexicon except in the brand 
> name "Clabber Girl" (TM). I see you use "clabber cream" in 
> your discussion of creme fraiche, so maybe you can shed some 
> light on the lack of exercise this word gets. What's happened? 
> Did people get too snooty about such a good down-home word,
> perhaps a little too reminiscent of their hill folk roots? Has
> pasteurization taken away our option so we've forgotten about 
> clabbered cream? Why don't Americans use clabber any more?
> Nancy

Hello Nancy,

Believe me when I tell you that I actually spent time researching this. I knew clabber from my childhood, but I wanted to make sure I was up to date on the subject.

For readers who don't know, clabber is what you get if you let unpasteurized whole milk go sour. It "clabbers". You can then churn it, in which case you get butter from the cream on top and buttermilk as the resulting liquid left in the bottom of the churn OR you can strain it through cheesecloth and separate the curds from the whey, in which you get the basis for cheese.

But in the Southern United States, clabber was once an end unto itself, eaten with a little sugar or even salt & pepper, or as a topping on a piece of hot apple pie. But when we stopped milking our own cows and began buying our milk pasteurized and homogenized in cartons, then it no longer contained the proper microbes to make it clabber. You can still make milk clabber, by adding some buttermilk to it, but few folks eat clabber any more, even in the South.

As for the term, it comes from the Irish "bainne clabair", and therein may lie part of the reason for the word's hanging on longer in the Scots-Irish South than in other parts of the country.

Clabber has become "creme fraiche", as it is known in France, and is expensive to buy and is a gourmet item. "Clabber" doesn't exactly roll off the tongue as does "creme fraiche."

So, Nancy, your theory is correct.



  ----- Original Message ----- 
  From: Amy
  To: phaedrus
  Sent: Monday, December 02, 2002 6:41 PM
  Subject: Butternuts

  Hi, I am originally from upstate NY where Butternuts (White Walnuts) 
  are common. I now live in the South and it seems no one knows what 
  they are. I would like to find a source to purchase these. 
  Can you help.
  Thanks, Amy 

Hi Amy,

I'm reading that a fungus infection killed most of the butternut trees in America.

See this website:


The site does give a couple of places that might have butternuts for sale.



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