Thread: Cedric Adams' Casserole (Cabbage recipe)

Now you make me feel really old ... when I was a youngster my parents
used to listen to him on WCCO radio (I'm a 1949 model).



On Sun, 13 Sep 2009 12:27:53 -0600, Gloria P <[email protected]>
wrote:

>I just found this. It sounds pretty edible even with
>the canned soup*. A cheese sauce might be good instead.
>gloria p
>
>CEDRIC ADAMS' CASSEROLE
>
>1/2 med. head cabbage
>1 lb. lean ground beef
>1 can condensed tomato soup*
>Low salt seasoning, to taste
>1 med. onion, chopped
>1 c. celery, sliced
>Garlic powder, to taste
>
>Shred cabbage rather coarsely. Saute ground beef with onion and celery.
>Cook until done but don't brown. Season to taste. Don't use too much salt.
>
>In casserole, place raw cabbage and beef mixture. Pour tomato soup on
>top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
>no back talk from the cabbage, the caloric content is low and the whole
>thing is licken good.

On Sun 13 Sep 2009 11:27:53a, Gloria P told us...

> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much
> salt.
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
> no back talk from the cabbage, the caloric content is low and the whole
> thing is licken good.
>

Gloria, I used to have a recipe similar to this. I'm glad you posted it.
If you'd like to substitute for the tomato soup, use a can of tomato sauce
or puree and a bit of cream.

I think it's a very tasty casserole.

--
Wayne Boatwright
************************************************** **********************
Those who forget the pasta are condemned to reheat it. Author Unknown

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much salt.
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
> no back talk from the cabbage, the caloric content is low and the whole
> thing is licken good.

Sounds good. First major recipe fail I ever had was a cabbage casserole,
but it included canned cream of mushroom soup. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

Wayne Boatwright <[email protected]> wrote in
news:[email protected] .250 on Sep Sun 2009
pm

> On Sun 13 Sep 2009 11:27:53a, Gloria P told us...
>
>> I just found this. It sounds pretty edible even with
>> the canned soup*. A cheese sauce might be good instead.
>> gloria p
>>
>> CEDRIC ADAMS' CASSEROLE
>>
>> 1/2 med. head cabbage
>> 1 lb. lean ground beef
>> 1 can condensed tomato soup*
>> Low salt seasoning, to taste
>> 1 med. onion, chopped
>> 1 c. celery, sliced
>> Garlic powder, to taste
>>
>> Shred cabbage rather coarsely. Saute ground beef with onion and
>> celery. Cook until done but don't brown. Season to taste. Don't use
>> too much salt.
>>
>> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
>> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You
>> get no back talk from the cabbage, the caloric content is low and the
>> whole thing is licken good.
>>
>
> Gloria, I used to have a recipe similar to this. I'm glad you posted
> it. If you'd like to substitute for the tomato soup, use a can of
> tomato sauce or puree and a bit of cream.
>
> I think it's a very tasty casserole.
>

To some cabbage in a casserole pan I'd add pork steak cubed, garlic minced, onion, celery, 8 oz of
cream cheese and taco seasoning...made for a nice creamy casserole. I'm guessing but a few grape
or cherry tomatoes probably wouldn't be amiss. Nor would replacing the taco seasoning with a nice
curry spice blend.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

"Gloria P" <[email protected]> wrote in message
news:[email protected]..
>I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much salt.
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on top.
> Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get no back
> talk from the cabbage, the caloric content is low and the whole thing is
> licken good.

Add some rice and you've got deconstructed halupki.

hahabogus wrote:

> Gloria P wrote:

>> 1/2 med. head cabbage
>> 1 lb. lean ground beef
>> 1 can condensed tomato soup*
>> Low salt seasoning, to taste
>> 1 med. onion, chopped
>> 1 c. celery, sliced
>> Garlic powder, to taste
>

>
> To some cabbage in a casserole pan I'd add pork steak cubed, garlic minced, onion, celery, 8 oz of
> cream cheese and taco seasoning...made for a nice creamy casserole. I'm guessing but a few grape
> or cherry tomatoes probably wouldn't be amiss. Nor would replacing the taco seasoning with a nice
> curry spice blend.
>

Read it again. Where do you see taco seasoning? I think the original
recipe (Googled) meant low salt seasoning, just like it says.

gloria p

news wrote:
> "Gloria P" <[email protected]> wrote in message
> news:[email protected]..
>> I just found this. It sounds pretty edible even with
>> the canned soup*. A cheese sauce might be good instead.
>> gloria p
>>
>> CEDRIC ADAMS' CASSEROLE
>> 1/2 med. head cabbage
>> 1 lb. lean ground beef
>> 1 can condensed tomato soup*
>> Low salt seasoning, to taste
>> 1 med. onion, chopped
>> 1 c. celery, sliced
>> Garlic powder, to taste
>>
>> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
>> Cook until done but don't brown. Season to taste. Don't use too much salt.
>>
>> In casserole, place raw cabbage and beef mixture. Pour tomato soup on top.
>> Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get no back
>> talk from the cabbage, the caloric content is low and the whole thing is
>> licken good.
>
> Add some rice and you've got deconstructed halupki.
>
>

Add some sliced green bell paper to yours, and you get de-constructed
stuffed peppers :-)

Bob

Gloria P <[email protected]> wrote in
news:[email protected] on Sep Sun 2009 pm

> hahabogus wrote:
>
>> Gloria P wrote:
>
>>> 1/2 med. head cabbage
>>> 1 lb. lean ground beef
>>> 1 can condensed tomato soup*
>>> Low salt seasoning, to taste
>>> 1 med. onion, chopped
>>> 1 c. celery, sliced
>>> Garlic powder, to taste
>>
>
>>
>> To some cabbage in a casserole pan I'd add pork steak cubed, garlic
>> minced, onion, celery, 8 oz of cream cheese and taco seasoning...made
>> for a nice creamy casserole. I'm guessing but a few grape or cherry
>> tomatoes probably wouldn't be amiss. Nor would replacing the taco
>> seasoning with a nice curry spice blend.
>>
>
> Read it again. Where do you see taco seasoning? I think the original
> recipe (Googled) meant low salt seasoning, just like it says.
>
> gloria p
>

I wae stating a recipe I make.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

On Sun 13 Sep 2009 11:51:58a, hahabogus told us...

> Wayne Boatwright <[email protected]> wrote in
> news:[email protected] .250 on Sep Sun 2009
> pm
>
>> On Sun 13 Sep 2009 11:27:53a, Gloria P told us...
>>
>>> I just found this. It sounds pretty edible even with
>>> the canned soup*. A cheese sauce might be good instead.
>>> gloria p
>>>
>>> CEDRIC ADAMS' CASSEROLE
>>>
>>> 1/2 med. head cabbage
>>> 1 lb. lean ground beef
>>> 1 can condensed tomato soup*
>>> Low salt seasoning, to taste
>>> 1 med. onion, chopped
>>> 1 c. celery, sliced
>>> Garlic powder, to taste
>>>
>>> Shred cabbage rather coarsely. Saute ground beef with onion and
>>> celery. Cook until done but don't brown. Season to taste. Don't use
>>> too much salt.
>>>
>>> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
>>> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You
>>> get no back talk from the cabbage, the caloric content is low and the
>>> whole thing is licken good.
>>>
>>
>> Gloria, I used to have a recipe similar to this. I'm glad you posted
>> it. If you'd like to substitute for the tomato soup, use a can of
>> tomato sauce or puree and a bit of cream.
>>
>> I think it's a very tasty casserole.
>>
>
> To some cabbage in a casserole pan I'd add pork steak cubed, garlic
> minced, onion, celery, 8 oz of cream cheese and taco seasoning...made
> for a nice creamy casserole. I'm guessing but a few grape or cherry
> tomatoes probably wouldn't be amiss. Nor would replacing the taco
> seasoning with a nice curry spice blend.
>

As seems of late, you've again turned a posted recipe into an entirely
different dish. You ought to post it as such. FWIW, there was no taco
seasoning specified in the OPs recipe. Read for comprehension.

--
Wayne Boatwright
************************************************** **********************
Did you ever stop to taste a carrot? Not just eat it, but taste
it? You can't taste the beauty and energy of the earth in a
Twinkie. Astrid Alauda

In article <[email protected]>,
Linda <[email protected]> wrote:

> Now you make me feel really old ... when I was a youngster my parents
> used to listen to him on WCCO radio (I'm a 1949 model).

Are you in the Twin Cities, Linda?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p

Heaven forfend!! Understand that the recipes dates to the 1950s.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...

> In article <[email protected]>,
> Gloria P <[email protected]> wrote:
>
>> I just found this. It sounds pretty edible even with
>> the canned soup*. A cheese sauce might be good instead.
>> gloria p
>
> Heaven forfend!! Understand that the recipes dates to the 1950s.

1950s recipes are not necessarily a bad thing. No doubt there were some bad
ones then, just as there are bad ones now.

--
Wayne Boatwright
************************************************** **********************
Cold beer and pizza are spiritual. Betsy Cañas Garmon

"Gloria P" <[email protected]> wrote in message
news:[email protected]..
>I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p

My Grandma made many good dishes with canned soups. She'd make beef and
gravy, throw in a bunch of sautéed onions and a can of Cream of Mushroom
Soup, serve it over noodles and tell us kids that it was Beef Stroganoff. We
didn't know the difference and it tasted great to us. She told us it was
the favorite dish of European Royalty and we were eating like Kings!

Grandma knew how to stretch a food dollar to the breaking point.... and
stretch her descriptions of the food even further than that!

George L

On Sep 13, 1:27*pm, Gloria P <gpues...@comcast.net> wrote:
> I just found this. *It sounds pretty edible even with
> the canned soup*. *A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much salt..
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
> no back talk from the cabbage, the caloric content is low and the whole
> thing is licken good.

>
>
Saved, thanks!

In article <[email protected] 0>,
Wayne Boatwright <[email protected]> wrote:

> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
>
> > In article <[email protected]>,
> > Gloria P <[email protected]> wrote:
> >
> >> I just found this. It sounds pretty edible even with
> >> the canned soup*. A cheese sauce might be good instead.
> >> gloria p
> >
> > Heaven forfend!! Understand that the recipes dates to the 1950s.
>
> 1950s recipes are not necessarily a bad thing. No doubt there were some bad
> ones then, just as there are bad ones now.

Gosh, I wasn't suggesting that they are; my comment was in reference to
the use of the canned soup ‹ a pretty common ingredient in hotdishes of
any time period.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> In article <[email protected] 0>,
> Wayne Boatwright <[email protected]> wrote:
>
>> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
>>
>>> In article <[email protected]>,
>>> Gloria P <[email protected]> wrote:
>>>
>>>> I just found this. It sounds pretty edible even with
>>>> the canned soup*. A cheese sauce might be good instead.
>>>> gloria p
>>> Heaven forfend!! Understand that the recipes dates to the 1950s.
>> 1950s recipes are not necessarily a bad thing. No doubt there were some bad
>> ones then, just as there are bad ones now.
>
> Gosh, I wasn't suggesting that they are; my comment was in reference to
> the use of the canned soup ‹ a pretty common ingredient in hotdishes of
> any time period.



Oh, nooooooooo! You mean it's a hotdish? But there are no tater tots
or potato chips or even buttered crumbs on top. No peas or broccoli,
either! I thought at least some of those were REQUIRED!

;-)

gloria p

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much salt.
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
> no back talk from the cabbage, the caloric content is low and the whole
> thing is licken good.


Great balls of fire!! That is not the recipe as Cedric reported it and
I just noticed the deviations. Cedric's recipe has no celery in it and
I can't imagine adding it. The garlic powder is someone else's idea,
too. Make it as is.

This is the correct recipe; I recommend using a larger dish so you can
get all the cabbage in it. The cabbage cooks down considerably. You
might want to remove the cover for the last 15 minutes or so to
evaporate some of the liquid.


Cedric Adams' So-Good Cabbage Casserole

Posted more than once to rec.food.cooking by Barb Schaller
Serving Size: 4

1 medium head cabbage
1 # lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)

Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
through, but don't brown. Season to taste. Put a layer of cabbage in a
2-quart casserole. Cover that with beef and onion. Add the rest of the
cabbage as a top layer. Over the whole business pour a can of tomato
soup. Cover the casserole and bake in a medium oven (350°) until the
cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up from
the cabbage. The caloric content is low. And the whole thing is
lickin' good.

Source: Taste, October 16, 1974, as originally printed in one of Cedric
Adams' columns in the 1950s perhaps.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Gloria P wrote:
> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
> 1 lb. lean ground beef
> 1 can condensed tomato soup*
> Low salt seasoning, to taste
> 1 med. onion, chopped
> 1 c. celery, sliced
> Garlic powder, to taste
>
> Shred cabbage rather coarsely. Saute ground beef with onion and celery.
> Cook until done but don't brown. Season to taste. Don't use too much salt.
>
> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
> no back talk from the cabbage, the caloric content is low and the whole
> thing is licken good.


I've made it, although the recipe I have doesn't have so many ingredients:

1 medium head cabbage
1 lb. lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)

It wasn't bad, but kind of bland. I thought it could use some salt and
spices.

Bob

Melba's Jammin' wrote:
> You might want to remove the cover for the last 15 minutes or so to
> evaporate some of the liquid.


That would probably help quite a bit. It was awfully juicy, plus
letting it boil off would concentrate the flavors. (I'll go make a note
in my recipe file)

Bob