churchkey Profile - (188581963)

cook's profile


Home Town:
Living In: Strongsville, Ohio, USA
Member Since: Aug. 2013
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Southern, Dessert, Quick & Easy
Hobbies: Needlepoint, Reading Books, Music
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About this Cook
My cooking tragedies
Once I went to make buttered parsley red potatoes and I got my container of crushed parsley flakes down, since I didn't have any fresh at the time. Whn we sat down to eat and took a bite of the potatoes, we spit them out. I had accidentally grabbed the crushed oregano instead. They were horrible.
Recipe Reviews 1 review
Stuffed Cabbage
This is a great start but try this. Make your cabbage rolls any way you like, but cook them in a slow cooker. Layer some of the smaller leaves on the bottom to prevent burning. Make your sauce using a bottle of V8 juice, a large can of tomato soup, then a mixture of reg. Sugar and brown sugar. Make it as sweet as you want it. Pour a little of the sauce on the bottom then put in a layer of cabbage rolls. Put a layer of smoked sausage, which has been cut in thirds and sliced open lengthways, over the cabbage rolls. Sprinkle with a little saurkraut then continue layering until all cabbage rolls, sausage and whatever saurkraut is used up. Pour the sauce over all and cook on low for 6 to 8 hrs. I think you'll love the taste. Enjoy.

4 users found this review helpful
Reviewed On: Aug. 6, 2013

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