Ntt, sorry dinner is over, but I do have left overs! When I make cabbage rolls, I alway make a bunch, then freeze the left overs. I will eat them, but not often. DH doesn't like paprikash, and I love it, so when I make that, he gets cabbage rolls or something else he likes that I don't care for. My version of Chicken Paprikash Chicken Paprikash Phyllis Her Church Cook Book 1 Chicken, cut into serving pieces 1 onion, diced or more if you like lots of onion 4 T. margarine 3 T. Paprika 1 Can Cream of Chicken soup 1 pint sour cream Salt to taste Spaetzles 1 � c. sifted flour 2 or 3 T. (heaping) sour cream 2 or 3 eggs Saute onions in butter until transparent. Add paprika. Combine onions, chicken, & soup in a crock pot. Cook 1 hour on high or 4 or 5 hours on LOW. Or, cook in a covered pot & simmer until done. Remove chicken and add 1 pint sour cream to the liquid. Combine liquid, chicken, & Spaetzles. Spaetzles Make well with flour. Add eggs & sour cream; mix. Scrpe bits from a plate into boiling water or use Spaetzle maker. Cook until done; rinse with cold water. Phyllis does this: Cook 5 hours low. Take out & debone. Add spaetzles . Cook 1 hour more to total 6 hours. Chicken and Stuffing Casserole CHICKEN STUFFING CASSEROLE 4-5 c shredded cooked chicken 2 cans cream of chicken soup 1 cup milk 1 pkg stuffing mix 1 c chicken broth � stick butter, melted Mix soup & milk, pour over chicken. Mix stuffing, broth & Butter. Pour over chicken mixture. Bake at 350� for 1 hour in greased pan. Do not follow the directions on the stuffing. Do it as directed above.

Ellen, I've seen some sandwich wraps that use collards, but haven't tried that. A light steaming makes them easily "wrappable" for rolls, though, so I don't see any reason why that wouldn't work. I've got a row of them in the garden that I still need to deal with, so maybe I'll find time to give that a try. Madonna, I had the same problem when it was just me, I'd often default to an egg or a bowl of Raisin Bran instead of planning ahead. That doesn't suit Elery at all, he wants something more like an actual meal, LOL, so on busy days it's good to have a jar of something on the shelf, ready to open, heat and eat. I was pleased with this, it turned out better than I expected, just be careful to keep it more "soupy" or there's nothing for the rice to soak up. PM, I grew some Napa this year for the first time, and it did well but I found that the cabbage loopers just LOVE the stuff, even if the deer pass it up in favor of the conventional cabbage. Somehow, no matter what I plant, some creature wants to eat it before I can! Annie

I love stuffed cabbage and use my mother's recipe which calls for sour salt. I LIKE THE idea of the deconstructed dish in the crockpot. I think I will try it next week. Comfort food. The forecast is calling for snow next week. I do not expect it to be a snow event. Today my grandsons are coming while their parents attend a fundraiser st the school. They asked for meatballs and ziti for dinner. I had the meatballs and have some garden tomato sauce in the freezer, so I am all set.

I use raw rice.....and certainly don't "stack them in a pot full of liquid"....my meat mixture is "damp" and there are enough tomatoes, onions and carrots in the pot to provide as much moisture as the rice needs.....also I cook my rolls about 4 hours.