Really Lazy Holubchi Oamc Recipes

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BEEF AND CABBAGE (LAZY GOLUMPKI)



Beef and Cabbage (Lazy Golumpki) image

Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!

Provided by cjsmart

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h35m

Yield 8

Number Of Ingredients 10

1 head green cabbage, cut into bite-size pieces
1 pound ground beef
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
2 cups water
1 cup white rice
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
1 (32 ounce) container crushed tomatoes (such as Hunt's®)

Steps:

  • Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 36.7 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 726.7 mg, Sugar 10.1 g

REALLY LAZY HOLUBCHI (OAMC)



Really Lazy Holubchi (oamc) image

Make and share this Really Lazy Holubchi (oamc) recipe from Food.com.

Provided by Pamela

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups long grain white rice, uncooked
1 cup chopped onion
1 (14 ounce) can stewed tomatoes (with juice)
3 bacon, slices cooked crisp and crumbled (or flavoured soy bacon bits for vegetarian)
5 cups shredded cabbage
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (19 ounce) can tomato juice

Steps:

  • Stir all 9 ingredients together in a large bowl.
  • Grease a 3 quart casserole well and pour in mixture.
  • Cover well and bake for 45-60 minutes at 350 degrees.
  • Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more.
  • To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above.
  • To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.

Nutrition Facts : Calories 173.6, Fat 0.4, SaturatedFat 0.1, Sodium 605.3, Carbohydrate 39, Fiber 2.6, Sugar 7.8, Protein 4.3

CREAMY DILL NOODLES (OAMC)



Creamy Dill Noodles (Oamc) image

From Company's Coming Make Ahead Meals by J. Pare. When I made this myself, I found the sauce to be a little bland, feel free to add additional spices if desired.

Provided by Pamela

Categories     Healthy

Time 20m

Yield 4 cups

Number Of Ingredients 7

3 cups broad egg noodles
2 cups milk
1/4 cup flour
1 pinch salt, to taste
1 pinch pepper, to taste
1/2 teaspoon dill weed
1 tablespoon butter

Steps:

  • Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
  • Gradually stir milk into flour until no lumps remain.
  • Add remaining ingredients and heat until boiling.
  • Continue stirring until mixture begins to thicken and then remove from heat.
  • Add noodles to mixture and serve.
  • To freeze: Let cool and then transfer to freezer container. Label and freeze.
  • To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.

STRAWBERRY CREAMS (OAMC)



Strawberry Creams (oamc) image

Not quite an ice cream but still a cool summer treat. Adapted from Entertaining on Ice by T. Haywood. An impressive make ahead dessert that is sure to win rave reviews.

Provided by Pamela

Categories     Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh strawberries
1/3 cup icing sugar
1 teaspoon balsamic vinegar
2/3 cup whipping cream (or double cream)
1/3 cup sour cream (or creme fraiche-see note)
4 whole strawberries

Steps:

  • Puree the strawberries in a food processor, then strain to remove seeds.
  • Whisk icing sugar and vinegar into strawberries.
  • Whip the whipping cream until soft peaks form.
  • Fold in sour cream.
  • Add additional sugar at this point if it is not sweet enough.
  • Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
  • To serve: remove from freezer about 1 1/2 hours before serving.
  • Garnish each dish with an additional strawberry.
  • **Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.

Nutrition Facts : Calories 254.1, Fat 18.8, SaturatedFat 11.4, Cholesterol 64.3, Sodium 32.2, Carbohydrate 21.5, Fiber 2.5, Sugar 16.8, Protein 2.1

SHEPHERD'S PIE - MAKE-AHEAD, FREEZE AHEAD, OAMC



Shepherd's Pie - Make-Ahead, Freeze Ahead, OAMC image

This recipe is the merge of two Zaar recipes. The base is close to Dana's Sloppy Joes # 32576 and well, any basic recipe for mashed potatoes will do. You might try recipe #349421 Basic Crock Pot Mashed Potatoes for an overnight jump on your Shepherd's Pie. For mothers this recipe will be a joy to have on hand in the freezer. Adjust seasonings and ingredients to suit your family and share your ideas please!

Provided by Chef Two Hearts

Categories     Meat

Time 1h30m

Yield 3 dinners, 4-6 serving(s)

Number Of Ingredients 10

6 lbs ground beef (comes in this quantity at most wholesale clubs)
2 medium onions, chopped
3 cups catsup
4 tablespoons mustard
6 tablespoons wine vinegar
3 teaspoons salt
6 teaspoons Worcestershire sauce
3 cups frozen green beans
3 cups frozen corn
7 -10 lbs potatoes, cooked and mashed according to preferred method, try crockpot recipe suggested in notes above

Steps:

  • In large pot, brown beef with onions (I boil my beef, drain to reduce fat content, then add onions I've already sauteed).
  • Mix remaining BASE ingredients in large bowl.
  • Add beef and onions.
  • At this point I placed 1/3 of meat mixture in a cassarole dish, added 1 cup of each frozen veggie and layered on 1/3 of mashed potatoes.
  • Bake at 350F for an hour, or until heated through.
  • While dinner is baking up, I pack up the cooled remaining meat mixture dividing meat mixture left into 2 labeled gallon ziplock bags.
  • Divide remaining veggies into labled 2 qt freezer bags.
  • Divide remaining mashed potatoes into 2 labeled gallon freezer bags.
  • For convenience, I actually staple the bag of meat mixture, veggies and mashed potatoes together into 2 dinner groups to make it all easier to find in my freezer. Obviously, staple above the zip on the bag when stapling together. :-).

Nutrition Facts : Calories 2534, Fat 106.1, SaturatedFat 40.6, Cholesterol 462.7, Sodium 4510.2, Carbohydrate 249.7, Fiber 28.4, Sugar 51.7, Protein 155.9

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY



Ukrainian Holubtsi Or Stuffed Cabbage Rolls Recipe by Tasty image

Here's what you need: large green cabbage, ground beef, cooked rice, large eggs, medium onion, medium green bell pepper, cherry tomatoes, kosher salt, condensed tomato soup, tomato, chili sauce, dried basil, dried bay leaves

Provided by Jenny Deremer

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

1 large green cabbage
2 ½ lb ground beef
2 cups cooked rice
2 large eggs
1 medium onion, roughly chopped
1 medium green bell pepper, julienned
10 cherry tomatoes, quartered
1 tablespoon kosher salt
2 cans condensed tomato soup
1 can tomato
1 bottle chili sauce
1 tablespoon dried basil
4 dried bay leaves

Steps:

  • Cook rice according to package directions and set aside to cool completely once done.
  • Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
  • Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
  • Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
  • In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
  • Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
  • Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
  • Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
  • Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
  • Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.

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