Famous In Hollywood Magazine

In this online magazine, renowned Hollywood interviewer and journalist Jay Christian, shares his celebrity human interest stories of the past and present.

Word for word, you'll enjoy reading what the greatest Hollywood actors, actresses and recording artists in the world personally thought and wanted to share, as well as issues that they believed in.

There will be new celebrity stories from famous Hollywood legends to the current celebrities of today!

We are thrilled to have you visit our Famous In Hollywood community! 

 

Issue #35 November 2024

Welcome!

Every month, you'll read stories that I've written from my interviews with Hollywood celebrities of the past and present. Each star has expressed to me in conversation, their thoughts and wisdom, that I've put together in a wonderful story to share with you, as I have always done throughout my entire career.

I hope you enjoy all these intriguing stories. 
Visit me each month to find out what the Hollywood celebrities have to say and share, right here at: 

Famous In Hollywood Magazine!
My best to you-
Jay Christian​

Greetings from Jay Christian-

Most everyone in show business knows how infrequently Bob Dylan gives interviews, but I was fortunate enough to have Bob give me his personal favorite recipe, for my Hollywood celebrity cookbook.

We are spotlighting Bob's recipe in our Thanksgiving Day issue this year, so you get to enjoy it for free at Famous In Hollywood Magazine! His recipe can be a main dish year round or a side dish for the holidays. So, here it is! Enjoy!

 

BOB DYLAN'S STUFFED CABBAGE

Ingredients:

 

12 large cabbage leaves (use a large sized cabbage for large leaves)

Salt and pepper

1 medium onion, chopped into small fine pieces

2 tablespoons olive oil (or your favorite oil)

1 pound ground beef (I like to substitute ground turkey)

½ cup raw rice (plain white is usually used, but I prefer brown or basmati)

A few extra pieces of cabbage leaves for lining the bottom of the pan

 

For sauce:

 

One 28 oz. can of peeled tomatoes, chopped well. (I use a hand chopper, but you can use a food processor. In the summer, I like to use about 2 pounds of chopped fresh tomatoes instead.)

Salt and pepper

Juice of one squeezed lemon

Sugar (2 tablespoons or up to 4 if you like it sweeter)

 

Directions:

 

Here’s a simple recipe. Some people like to use cooked rice, but I use raw rice and let it expand while cooking. The original recipe called for chicken fat, but I’ve replaced that with olive oil. You can use canola or your favorite oil instead.

 

To cook cabbage leaves without breaking them, you can first cut a deep core out in the center from where leaves are attached and carefully submerge the cabbage head into boiling, salted water. In about a minute, you will be able to remove cabbage and gently pull off a few leaves. Repeat until you have at least 12 leaves. Place on a large plate and put aside. If bottom of the leaf has a thick stem, you can cut that off, leaving the leaf as large as possible.

 

For filling, put the olive oil in a pan and sauté onions over a medium heat until soft. Add meat and keep stirring until the meat changes color from red to brown. Don’t overcook the meat, you just want to brown it a bit. Add the rice and season with salt and pepper to your taste. (Since you really can’t taste it yet- don’t add too much salt and pepper!)

 

Take one cabbage leaf and put about 2 large tablespoons of the filling centered near the bottom of the leaf, leaving room to start rolling up from the bottom and tuck in both ends to cover filling completely. (Roll it up a bit on the loose side because the rice is going to expand during cooking and needs room.) Repeat these instructions 12 times or until you finish up all your stuffing. Put some broken cabbage leaves on the bottom of a deep pan and place cabbage rolls on top, with the final “seam” of the roll facing down.

 

After you have mixed the sauce with all ingredients, pour over the rolled cabbages. If the sauce doesn’t cover all the stuffed cabbage, either use more sauce or add a little water. Cook on a low heat, adding water as needed to keep them covered. Check it often so it doesn’t burn. Keep the pan covered. Cook for about 2 hours.

 

Notes: Some people like a “sweet and sour” recipe and add raisins to the chopped meat mixture and a pinch of sugar. I don’t, but you can. Other people add a few cloves of garlic, finely chopped to the onions while sautéing. Some people leave the salt out completely. This is a basic recipe and you can alter as you like, but if you change it too much, it just won’t come out like old European style stuffed cabbage.

 

ANGIE DICKINSON’S FROZEN CRANBERRY SALAD

 

Ingredients:

 

1 cup sour cream

1 package (3 oz.) cream cheese, softened

½ cup sugar

2 cans (16 oz.) whole cranberry sauce

1 can (8 oz.) crushed pineapple, well drained

1 cup chopped pecans

1 container (8 oz.) frozen whipped topping, thawed

Fresh parsley

 

Directions:

 

In a bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in topping; place in slightly oiled 6-cup mold and freeze.

 

To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter. Decorate with parsley. Slice and serve. This salad should only be slightly thawed before serving. Serves 8.

(Editor's note- You can also just use only one can of cranberry and half the crushed pineapple and it will still turn out just fine.)

 

Photo credit: Lori-Michele

Recipes from the book Jay Christian's Hollywood Celebrity Recipes

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