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How To make Cabbage Kobenhaven Casserole
1 lb Beef, ground
1 md Onion
1 Garlic clove, minced
1 t Salt
15 oz Tomato sauce
1/8 t Cinnamon
1/8 t Ground cloves
1/4 t Thyme
1/4 t Basil
4 c Cabbage, shredded
Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. Add the remaining ingredients except cabbage to the meat mixture and simmer for 10 minutes. Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). Cover the casserole and bake in a preheated oven 350 degrees F. for 45 minutes. NOTES: * Danish cabbage and beef casserole. Yield: Serves 4-5. * I believe that the original of this recipe was lifted from a magazine 5 or so years ago and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) : Difficulty: easy. : Time: 20 minutes preparation, 45 minutes cooking. : Precision: measure the spices. : : David Darrow : (Transcribed by Suzanne Barnett-Scott) : Copyright (C) 1986 USENET Community Trust
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Cabbage roll casserole
1 pound ground beef
1 pound Italian sausag
28 oz. can crushed tomatoes
2 8 oz. cans tomato sauce
2 t. Salt
1/2 t. Pepper
1 t. onion powder
1 t. garlic powder
1 t. minced garlic
1/4 cup brown sugar
1 /2 t. dill
1/2 t. thyme
1 T. parsley flakes
1 t. Italian seasoning
1/2 t. fennel
1 t. sweet Paprika
1 to 2 bay leafs
2 bell peppers chopped
1 onion chopped
1/2 cup beef broth
1 to 1 1/2 cups cooked rice
2 small to medium. heads cabbage
1 cup parmesan cheese
2 cups shredded cheese
350. 30 minutes
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LOS ANGELES - Welcome to San Pedro, next to Long Beach in the greater Los Angeles area. Today I’m hanging out with my friend Sonny (@BestEverFoodReviewShow ) and we’re taking you with us to eat a massive seafood tray at San Pedro Fish Market!
Surrounded by the LA port, cruise ships and container ships, you’ll find San Pedro Fish Market and Restaurant where you can buy fresh seafood for takeaway, or you can have them cook your fresh catch in a massive smoldering pile of cajun spicy seasoning, and serve it to you on a huge tray.
They have a fresh fish section and then a full seafood cabinet to choose from. We chose a sheep head fish, which neither of us had ever tried, and then we proceeded to get a variety of local shrimp, scallops, some king crab legs, sausage, and corn to finish. Altogether our pile of seafood came to about 11 pounds!
You can choose from 3 different flavors; Cajun, garlic butter, and spicy diablo - we went with a mixture of all three. Then first blanch all your seafood to cook it perfectly. Then since we ordered fajita style, they begin with a pile of green pepper and onions on the hot plate. The blanched seafood is poured on top followed by huge amounts of melted butter and pouring of all the seasoning powder. It’s stir fried until everything is evenly coated and drenched in melted butter. The finished seafood fry is dished onto a platter, topped with our deep fried crispy sheep head fish, and finished with garlic bread and tortillas.
Not only is it great seafood, and located along the waterfront, but eating at San Pedro Fish Market and Restaurant is a fun experience!
Also, don’t miss the gigantic micheladas!
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