Favorite Family Recipes

A Lifelong Love Of Food

I love food, and sometimes, I even love to cook. I say sometimes, because, unless I am cooking something that I really love to make, I tend to not want to cook. I hate just throwing stuff together, and yep...there it is...just food. When I cook, I cook from the heart, and nothing brings that out of me more than when I am cooking some of my most loved family recipes. I have several that have been handed down to me by members of my family, and collected over the years. I am always asking for a copy of this recipe or that recipe, or calling my mom, asking her how to make something. Here are a few of my absolute favorites. I can't take all the credit for these recipes, and due credit is given to the family members that these recipes came from. Thank you to my wonderful family for all the great meals and the great memories! I hope these recipes bring your family as much joy as they have brought mine!

This looks so good!!!  If only my boyfriend liked cabbage
This looks so good!!! If only my boyfriend liked cabbage
Yum!!!
Yum!!!

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4 stars from 2 ratings of Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

This is a recipe that my mother gave me. I am not sure where she got it from, but I am pretty sure it came from my grandmother. This still leaves me with a bit of mystery, though, as no one in our family is Hungarian. Stuffed cabbage goes by many names; in Hungary, it's called toltott kaposzta; in Poland, they are called Golabki; the Czechs and Slovaks (remember, they used to be one country), it's called holubky; and so on and so on. Each version of the recipe is a little different, and though I don't know for sure how close these are to traditional cabbage rolls made in Hungary, they are delicious.

Serving Size: two to three rolls Serves: 4-6 people

1 head of cabbage (about 3 lbs)

1 c. uncooked rice

2 eggs

1 lb. sauerkraut, drained

2 medium onions, chopped

1 can tomato soup

1 clove garlic, minced

2 Tbs. sugar

2 tsp. salt

1 can diced tomato

1 1/4 tsp. paprika

5/8 tsp. pepper

1 1/2-2 lbs ground beef (or half beef/half pork)

Core the cabbage and cook in boiling water for 10 minutes, uncovered to wilt the leaves. Remove and let cool slightly. Remove about 12 large leaves and cut out the vein.

In a large bowl, combine the eggs, 1/2 cup of onions, garlic, 1 tsp. of salt, 1 tsp. paprika and 1/2 tsp. of pepper. Add the meat and rice and mix well.

Place about 1/3 cup of the meat mixture on one cabbage leaf. Fold in the sides and roll up. Repeat this with the remaining leaves.

Chop up the remaining cabbage and combine it with the sauerkraut, undrained tomatoes, tomato soup, sugar, and remaining salt, pepper and paprika.

Spoon half of the mixture into the bottom of a large pot. Arrange cabbage rolls, seam side down, over the mixture. Top the rolls with the remaining mixture. Fill the pot with just enough water to cover.

Bring the mixture to a boil. Reduce the heat and simmer for about 2 hours, adding water as needed. Do not stir! This will disturb the rolls, and they will fall apart.

Gram's Baked Beans look something like this
Gram's Baked Beans look something like this

Gram's Baked Beans

No family get-together is the same without my Gram's beans. She makes them whenever she knows I am going to be there, because she knows I love them so much! They are really easy to make, and just remind me of her. When getting together with my family, I always ask her if she is going to make them. Seeing how much I loved them, she gave me the recipe. Thanks, Gram!!!

8 strips of bacon

1 1/2 onions, cut into rings

2 cloves garlic, crushed

1/2 c. packed, brown sugar

1/4 c. red wine vinegar

1 Tsp. dry mustard

1 sm. can butter beans

1 sm can red kidney beans (16oz)

1 can pork & beans (21 oz, undrained)

Fry up the bacon, remove from the pan, let cool and cut into pieces. Add the onion and cook in the bacon grease after the bacon has browned. Return the bacon to the pan.

Add in garlic, brown sugar, red wine vinegar and dry mustard. Cook for 10-15 minutes. Remove from heat.

Drain the cans of butter beans and kidney beans. Add these, and the pork & beans (not drained) to the bacon and onion mixture, and put it all into a casserole dish and bake at 375 degrees for 1 hour. Stir several times during cooking.

Alternate method: Follow original directions, but instead of cooking in the oven, put into a slow cooker. Can be left for several hours on low, but don't forget to stir!

Shrimp Creole...if it's just a little bit spicy, it's just about right
Shrimp Creole...if it's just a little bit spicy, it's just about right

Mom's Shrimp Creole

This recipe has gone missing more times than I care to count. My mom has lost it numerous times, only to find it months later, tucked away in a cook book, or stuffed in a drawer somewhere. I have even lost it a few times. In fact, I had to search the house to find it today, so that I could include it in this Hub. It seems to be the one recipe that always seems to disappear. Who knows why? Thanks to this Hub, though, it will never be lost again. Next time my mom looses it, all I have to do is send her here. Of course, since originally writing this, my mother has lost the recipe four times...not even kidding.

2 cans tomato soup

1 lb. shrimp

1 c. celery, chopped

1 onion, chopped

1 green pepper, chopped

1/4 c. brown sugar

3 Tbs. yellow mustard (can also use spicy brown mustard)

3 Tbs. worcestershire sauce

3 tsp. lemon juice

3-4 drops of Tabasco sauce (add a few more if you like)

1/4 tsp. garlic powder

rice for 6 people

Thaw the shrimp. Peel and de-vein shrimp, if necessary. Rinse the shrimp and pat dry with paper towels.

In a large skillet, cook onion, celery and green pepper in margarine or butter until tender.

Stir in tomato soup, garlic powder, mustard, worcestershire sauce, lemon juice and Tabasco. Bring it to a boil. Reduce heat. Cover and simmer for about 15 minutes.

Cook the rice while the soup mixture is simmering.

Add the shrimp to the soup mixture and cook until the shrimp turns pink.*

Serve over rice.

*Pre-cooked shrimp can be used. If you are using pre-cooked shrimp, make sure the shrimp is completely thawed, rinsed and patted dry. Cook only long enough to warm up the shrimp.

© 2009 Anna Marie Bowman

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Comments 29 comments

Anna Marie Bowman profile image

Anna Marie Bowman 6 years ago from Florida Author

oliversmum-- They are yummy!! The stuffed cabbage is an absolute favorite of mine.


oliversmum profile image

oliversmum 6 years ago from australia

Anna Marie Bowman. Hi. These are delicious looking recipe's, with easy to follow instructions.

I have never made Hungarian Stuffed Cabbage, but will put it in my recipe book to try very soon.

Thank you so much for sharing them with us. :) :)


Anna Marie Bowman profile image

Anna Marie Bowman 6 years ago from Florida Author

Lgali-- Thank you for reading!! I love cooking, and just thought I would share some of my favorites.

sheryld30-- So am I!! Thanks for reading!!

Sally's Trove-- It is one of my absolute favorites!!! It just might have been, but I have never found it in any Campbell's cookbook that I have seen. Hope you enjoy it!


Sally's Trove profile image

Sally's Trove 6 years ago from Southeastern Pennsylvania

Love your mom's shrimp creole recipe. It sounds like one of those wonderful quick and easy comfort foods that Campbell's developed in the 40s and 50s to market their soups, foods like ground beef stroganoff (cream of mushroom soup) or chicken divan (cream of chicken soup). Thumbs up! I'm bookmarking this one.


sheryld30 profile image

sheryld30 7 years ago from California

I am such a softy for 'Food Recipes!! Thanks for sharing!! Great hub!! :)


Lgali profile image

Lgali 7 years ago

thanks for sharing nice recipes


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

trish-- I guess I wasn't giving away a family secret, like I thought. It seems that a lot of people use tomato soup. It gives it a little something. I tried tomato sauce once, and it just wasn't the same.

The beans are fantastic!!! My gram is one of the best cooks I know.

The shrimp creole is very good!! Not too spicy, if you use just a few drops of hot sauce and regular yellow mustard. It is spicier if you use more hot sauce and the spicy mustard. Either way it's really good!!


trish1048 profile image

trish1048 7 years ago

Mmm, I so love stuffed cabbage.  My mom taught me how to make it and it fast became my hubby's favorite.  You're only the 2nd person I know that uses tomato soup.  I used to use tomato sauce till i was turned on to the tomato soup by my sister-in-law.  Yummy!

Beans! now you're talking.  I love beans!  All kinds.

I'm not a fan of creole, but this recipe sure does sound tasty.

These recipes have been bookmarked.  Thanks so much for sharing!


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

Dolores-- You should try it!! It is my favorite food to make and favorite to eat!!! Every time I go back home, I beg my mom to make it!! She finally gave me the recipe, after she found it again.


Dolores Monet profile image

Dolores Monet 7 years ago from East Coast, United States

Durn it. I wish I had some shrimp. That shrimp creole has got to me and anything I'll cook will pale in comparison. AnnaMarie had ruined my dinner! Thanks for sharing the recipes.


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

BP-- I know! I still haven't had a chance to make them since I wrote this!!!


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine

BP, you get my email?


blondepoet profile image

blondepoet 7 years ago from australia

omg cabbage rolls I am drooling


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

Hmmm...sounds good!!!


C. C. Riter 7 years ago

They were great! have some for leftovers too. I mixed bratwurst into mine with basmati rice and Panko. mmmm good


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

How were they, Charlie?? Sounds like they were pretty good!!!

pacwriter-- Yeah, I know. After writing this, I had an urge to make each of the recipes, but that would be way too much food.


pacwriter profile image

pacwriter 7 years ago from North Carolina

Baked beans --- mmmmm - make me hungry :)


C. C. Riter 7 years ago

Oh my, I made my cabbage rolls and now am bout to bust a gut. how ya doin red?


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

C. C.-- Not me, my mom, or my Gram discovered the secret of the tomato soup! The shrimp creole is a favorite of mine!! Enjoy, Charile!

Princessa-- If I ever owned a restaurant, it would be a very small menu. I could never cook something that I wouldn't eat! Try to cabbage, it's great!!

LM-- My Gram's beans are great with burgers, pork chops, all sorts of grilled food!! They are also great on those colder days. They warm you right up!

Chris-- I am surprised to see how many people like stuffed cabbage! Glad to see that! A favorite of mine!

Pam-- What Lima beans? Are they the same as butter beans? If so, I had no idea, but then, that doesn't surprise me!

Cris-- Absolutely!!! Share them with your family, or come join my family for dinner!


Cris A profile image

Cris A 7 years ago from Manila, Philippines

Can I make them mi familia's favourite recipes, too? :D


Pam Roberson profile image

Pam Roberson 7 years ago from Virginia

BOOKMARKED! All of these sound scrumptious. Baked beans are one of my favorites to make, but i never ever thought about putting limas in. I'm gonna try it for sure! Thanks for sharing Anna!


Christoph Reilly profile image

Christoph Reilly 7 years ago from St. Louis

These all look fabulous. I can't wait to try them all. Expecially the stuffed cabbage - one of my favorites!


Laughing Mom profile image

Laughing Mom 7 years ago

Gram's beans look great! I'll have to try these when it warms up enough to grill burgers.


Princessa profile image

Princessa 7 years ago from France

I agree with you, cooking is only fan when you cook something that you really like. That Stuffed Cabbage looks delicious, I need to try it!


C. C. Riter 7 years ago

Oh now you've done it. i must mkae some cabbage rolls. i see you too have discovered the secrt of toamto soup with it too. That makes the best cabbage rolls. I must try the Creole dish, looks so inviting. thanks dear. good hub


Anna Marie Bowman profile image

Anna Marie Bowman 7 years ago from Florida Author

IslandVoice-- One of my favorites!! Thanks for stopping by!!

GT-- I am sure you could make it if you tried!! It's not that hard! If I can make it, anyone can! It does leave you with that need to sit still for a while. Maybe because I usually eat too much of it!

jj-- I have heard of several different recipies from various countries. This is the version of it that I grew up with. Thank you for the info, and I will check out your hub. You can post a link to it if you would like, that way others can find it, as well.


jjrubio 7 years ago

Stuffed Cabbage is actually Dolma and it originated in Armenia...I wrote a hub about it...but it doesn't have eggs in it.


goldentoad profile image

goldentoad 7 years ago from Free and running....

I love that stuff cabbage too. I only know of one place in LA that serves it good, its a Romanian joint, but after eating it, I can't move and have to sit there for awhile until I can walk and breathe at the same time.

I would cook it, but even with directions I would fail.


IslandVoice profile image

IslandVoice 7 years ago from Hawaii

Yummy hub! I love Stuffed Cabbage, and everything cooked with a passion!

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