Thanksgiving is October 11th in Canada!
Thanksgiving dinner is serious business. Most other nights you can get away with anything from Hamburger Helper to Spaghetti and your family won’t complain. They don’t dare.
However, tonight is all about family. It’s special, and the meal you serve needs to portray this.
A lot of houses will be serving ham, turkey, scalloped potatoes, Brussel sprouts :), and while this sounds great, at our house we do things a little differently.
When my daughter was young there wasn’t a lot of money, so I began cooking lunches at our local Farmer’s Market to help with bills. This way she could go to ‘work’ with me.
Needless to say, she was a hit with both the other venders and the buying public. Who can say no to a cute little two-year-old?
One of my most popular dishes was something we called Lazy Man Cabbage Rolls, served up with potato and cheddar pirogues covered in fried onions, sour cream, and bacon bits.
We usually sold out long before market ended. 🙂
My daughter developed a taste for these and throughout the years, regularly pestered me to make them up for her.
That’s how it became our Thanksgiving Tradition.
I thought I’d share my recipe here, and maybe it will become a tradition in your home also.
2 pounds of med ground hamburger
2 med heads of green cabbage
Approx. 4 cups of uncooked long grain rice (no minute rice)
3 cans of a good brand of Tomato soup (I use Heinz)
Salt and Pepper
Start by mixing in a large bowl your hamburger, rice, and a small handful each of salt and then pepper. Mix until the rice has mostly been integrated into the beef.
Wash hands thoroughly.
Cut the cabbage up into slivers similar to what you’d use for coleslaw.
Using a good-sized Dutch oven, start with a thin layer of cabbage, about an inch thick, in the bottom of pot.
Spread a layer of rice-beef mixture loosely on top of this.
Repeat procedure until you reach the top of pot. You want to end with cabbage on top.
Open two cans of soup into the bowl you used for beef mix, (it’ll pick up residual spices) then take each can and half fill with water and swish before dumping into bowl. Stir until mixed.
Slowly pour this mixture over the pot of cabbage rolls, spreading it across the top.
Put a lid on and cook in pre-heated 350 oven for 2.5 hours.
Remove lid and spread last can of soup undiluted over the top of your casserole.
Leaving lid off, replace in oven for half an hour longer.
Remove and enjoy. 🙂
Hope you give this a try one day. Let me know how it turned out for you.
Any special traditions you do in your homes that you’d like to share? We’d love to hear about them.
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JACQUIE BIGGAR is a USA Today bestselling author of Romantic Suspense who loves to write about tough, alpha males and strong, contemporary women willing to show their men that true power comes from love.
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Looks good. I’ll try it with my Gardein vegan beefless ground!!! 🙂
Would you share the pierogi recipe next time, please??? Hubby is from Pennsylvania Dutch country, so I’m always looking for a new version.
Right now I make them with wontons, but I’d love to get an EASY great homemade recipe.
I will, Carmen. Let me know how the vegan meat works out 🙂