Last night's dinner

heheehe - it was brought to my attention that I forgot to mention where to add the
cabbage. LOL I mixed the beef, sauce, spices up well - then added the cabbage to
the mixture and stirred it up again. THEN put it all into the baking dish. It
makes a bunch - I think we are doing leftovers for dinner, unless hub comes up
with a more enticing idea.

Joyce


On Fri, 21 Nov 2003 16:55:19 GMT, "Denise" wrote:

This looks great! I know my family would love it. One question - where does
the cabbage go? first on the bottom of the pan or mixed in with the beef.
Thanks.
--
Denise
233/199/133


"Joyce" wrote in message
.. .
I made this for dinner last nite, was really tasty and definitely worth
the
effort. Youngest girl and hubby loved it. It really wasn't difficult to
make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons
easier
than making official cabbage rolls! g I'll probably skip the cheese
next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6
servings,
but they are overly generous servings! I also recall it being pretty high
in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I
used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small
amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato
soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup.
Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.

Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering thing, probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have been many
things others have mentioned that I have never been able to find in my store.
Would you like me to send you the empty box from the lasagna? Maybe you could
show it to your store manager and see if it is something they would carry? I'd
try to send you the entire package, not too sure how to go about dry ice packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch today.
How do you fix yours Fred? I usually just have them either on plain bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My brother
eats ketchup on everything!

"Fred" wrote in message
...
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have
been many
things others have mentioned that I have never been able to find in my
store.
Would you like me to send you the empty box from the lasagna? Maybe you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about dry ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred
wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the
ground beef
- figure out which bowl is larger ... the one with the nuked cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only
because I
had someone say that it didn't cook in the specified amount of time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred
wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch today.
How do you fix yours Fred? I usually just have them either on plain bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have
been many
things others have mentioned that I have never been able to find in my
store.
Would you like me to send you the empty box from the lasagna? Maybe you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about dry ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred
wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the
ground beef
- figure out which bowl is larger ... the one with the nuked cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only
because I
had someone say that it didn't cook in the specified amount of time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred
wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I used to sell them packed in Louisiana hot sauce, Lee
Fred wrote in message
...
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have
been many
things others have mentioned that I have never been able to find in
my
store.
Would you like me to send you the empty box from the lasagna? Maybe
you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred
wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I sometimes mash them with onion as well. They are good that way. I guess
liking them with ketchup is something I picked up from my dad, but then he
does eat some weird stuff. One of his favorites is sardines, cheese and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
...
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have
been many
things others have mentioned that I have never been able to find in
my
store.
Would you like me to send you the empty box from the lasagna? Maybe
you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred
wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Oooh, bet those would be good. I still haven't opened my can of sardines,
and I do have a brand new bottle of Louisiana Hot Sauce sitting on the
counter unopened as yet. May try them with the hot sauce.

"Miss Violette" wrote in message
s.com...
I used to sell them packed in Louisiana hot sauce, Lee
Fred wrote in message
...
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to find in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did
you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton!
It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

It sounds like things I tend to do when fixing only for myself ... also sounds
like maybe you didn't quite know what you really had a taste for. g If alone I
tend to graze on lighter items, cleaning out the fridge of the tidbits of
leftovers. I can't decide if todays lunch is going to be the rest of the cabbage
stuff, or the 1/2c of broccoli and 2 oz chicken breast from fri. nights dinner. I
hate making decisions, but do want to clean out the fridge since tomorrow is
garbage day. g

Joyce

On Fri, 21 Nov 2003 17:30:25 -0800, Fred wrote:

Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering thing, probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have been many
things others have mentioned that I have never been able to find in my store.
Would you like me to send you the empty box from the lasagna? Maybe you could
show it to your store manager and see if it is something they would carry? I'd
try to send you the entire package, not too sure how to go about dry ice packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I guess
liking them with ketchup is something I picked up from my dad, but then he
does eat some weird stuff. One of his favorites is sardines, cheese and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have been
thinking lately that I'd like sardines, so may have them for lunch today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have
been many
things others have mentioned that I have never been able to find in
my
store.
Would you like me to send you the empty box from the lasagna? Maybe
you
could
show it to your store manager and see if it is something they would
carry? I'd
try to send you the entire package, not too sure how to go about dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred
wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Talking about odd combinations, I am glad to hear someone else eats a meat
with PB. I like PB, bologna and cheese, but don't do that much any more,
just occasionally.

Debbie

"Fred" wrote in message
...
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I
guess
liking them with ketchup is something I picked up from my dad, but then
he
does eat some weird stuff. One of his favorites is sardines, cheese and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going
to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did
you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton!
It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03