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"Years ago, I had a recipe almost identical to this that was my older daughter's favorite. I add about 1/3 cup of raisins and either serve the cabbage and beef over rice or over mashed potatoes. Leftovers make a good soup--add broth, carrots and celery."
Jan 22, 2012 on Food.com
"My mom and I used to make these, but I lost the recipe. This is similar to ones with a chocolate and condensed milk filling, but I prefer the raisins. I cut them into smaller squares. They're very rich, sweet and chewy. Good with coffee or tea."
Sep 4, 2011 on Food.com
"I bought some siberian kale at a farmer's market, and didn't want to make soup on a hot summer day. This was great! I made a huge bowl to share with my husband and daughter. Not nearly as good with grocery store kale, though--it's worth a trip to the farmer's market to get the good stuff."
Aug 25, 2011 on Food.com
"My husband loves rhubarb, and this was a huge hit. I increased the rhubarb to 4 cups, and cut the sugar to about 2/3 cup because we like it tart. The rhubarb didn't get mushy, and I think the egg/flour mixture kept it from being too soupy. Quick and easy to make, and absolutely delicious."
Sep 3, 2009 on Food.com
"I have made a very similar recipe for years. I make it in a large skillet, first browning the ground beef and chopped onion, draining the fat, and then adding the bulgur and twice as much hot liquid as bulgur. The bulgur cooks in about 15 minutes and I don't have to drain it. I don't like cilantro, but I often add mushrooms, black olives or use..."
Sep 3, 2009 on Food.com
"I am so excited to find this recipe again. I made the Gourmet recipe with great success years ago, and I'm thrilled to find it again. Thank you so much. I'm hosting Passover this year, and this is definitely going on the dessert table. I've served it with strawberries in the past, and I think I will make strawberry-rhubarb sauce."
Mar 25, 2009 on Food.com