Speaking of urb, is he still banned here?
He never was or if he was, it was only like a day or 2 banning. He simply didn't want to drop the racism or general Sleeman attitude. I think he said that acting like a jackass on the internet was his only real stress relief and he wasn't interested in acting more mature. Its a shame too because if you talked to him through PMs, he was a really nice guy.
From : April23
To : fly
Date : 2004-07-08 13:21
Title : Re: hai
fly said:I'll show you my pic, if you show me yours.
I only show mine when I KNOW it won't be posted or PM'd to others.
JJ Lady said:Thats what my great grandma used to call it!
Stuffed Cabbage (no exact measurements, sorry)
Either 1 large, wide cabbage or 2 smaller ones
Approx 2 lbs of ground beef (80/20 or 85/15, too lean and it won’t taste right) you can also use ground pork
About 2 cups of prepared white rice (the 10 min boil in bag works well.
1 small to medium onion, diced
2 large cans of tomato puree
Salt pork (or if you can’t find it fatty bacon will work)
1 bag of Sauerkraut (32oz or 2lbs)
2 Tbs of caraway seeds (optional)
Remove the core of the cabbage. (I can offer tips of you need it). Boil cabbage in water until fork tender.
In a large bowl mix beef, rice, and onion. Add garlic salt and pepper to taste. Be sure to incorporate everything well. Cool the cabbage so that you can handle it.Take off the first two or three leave, set aside.
Mix the sauerkraut and caraway seeds together (if you can get the sauerkraut with the caraway seeds in then you can skip this),
In a Large pot, place a thin layer of tomato puree , some sauerkraut (spread out), and a few small pieces of bacon (about two inch strips, I have a big pot so I used five per layer) Use less if you have salt pork. Rip up on of the large cabbage leaves (from the previous step) and spread around.
Take a leaf of cabbage and cut off the end (the real hard part) take some of the meat, and place on the stem end of the cabbage, fold up, fold in the side and then fold over. Place in the pot. Continue until you have a good layer. The bottom of the pot does not need to be packed, just make a circle and then place two or three in the middle. Once you have a layer top with puree, sauerkraut and bacon. Make another layer of cabbage and continue until pot is full or all the meat mixture is used. As the leave get smaller so will the amount of meat used to stuff them.
Once all is used, add water so that the liquid is up to the top layer of cabbage (but not over the layer). Bring to a boil. Cover loosely and simmer for 3 to 4 hours.
Makes LOTS! Freezes well, in fact I think it tastes better after a day in the fridge. Will last in the fridge for up to 5 days.