Bohemiancabbage Recipes

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BOHEMIAN SWEET AND SOUR CABBAGE



Bohemian Sweet and Sour Cabbage image

This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)

Provided by Lorraine of AZ

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 onion, larger than a walnut, chopped
1 tablespoon shortening (or oleo)
1 1/2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs cabbage, thinly sliced
1 teaspoon caraway seed (or to taste) (optional)
2 teaspoons flour

Steps:

  • Brown the onion in the shortening, only to a golden color. Do not brown.
  • Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
  • Put cabbage in; sprinkle with caraway seed if you wish.
  • Boil for 1/2 hour.
  • Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
  • Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

POLISH GOLOBKI (GAWUMPKI)



Polish Golobki (Gawumpki) image

Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning

Provided by mikegodphx

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h45m

Yield 20

Number Of Ingredients 10

2 heads cabbage, cored
2 tablespoons margarine
2 onions, diced
4 pounds ground beef
2 (10.5 ounce) cans chicken with rice soup
2 cups rice
2 eggs
1 teaspoon dried marjoram, or to taste
salt and ground black pepper to taste
1 (10.75 ounce) can golden mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
  • Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
  • Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
  • Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
  • Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
  • Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g

BOHEMIAN CABBAGE



Bohemian Cabbage image

Make and share this Bohemian Cabbage recipe from Food.com.

Provided by Theresa P

Categories     Winter

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1/2 head cabbage, cut into thin shreds
1 tablespoon caraway seed
1 cup chopped green pepper
1 cup chopped onion
salt and pepper
1/2 cup uncooked rice
1 (10 3/4 ounce) can cream of mushroom soup
1 cup water

Steps:

  • Brown ground beef and drain.
  • Place 1/2 of the cabbage in a 1 1/2 quart casserole dish and sprinkle generously with salt and half of the caraway seeds.
  • Then layer half of the ground beef, half of green pepper, half of onions and the 1/2 cup of uncooked rice over the cabbage.
  • Salt and pepper again.
  • Repeat layers again starting with remaining cabbage, caraway seeds, ground beef, green pepper, onion, salt and pepper.
  • Be sure to salt adequately because cabbage needs a lot of salt.
  • Mix water and soup together and pour over all.
  • Cover and bake at 325°F for 1 hour or until cabbage is tender.

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