"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 10-12-2014, 11:00 PM   #21
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by FrankZ View Post
So then that wasn't teasing?
Well, for a guy who cooks squirrel and Voodoo chicken feet, you're ok.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-13-2014, 07:04 AM   #22
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
Since the Crock pot / slow cooker was brought up and Since one recipe can be made different ways Here another question
Do you bake, crockpot, On top of the stove cook your pigs.
I use a roasting pan - tomato sauce on the bottom along with cabbage leaves, then the rolls, then more cabbage leaves and tomato sauce. I also top that with slices of bacon bake in the oven. I have also use V8 juice when I forgot to get some tomato sauce. Worked good also. Mind are Hamburg & ground pork, onions, garlic, rice, green pepper
I have seen people put then in a large pot and do it all on top of the stove.
I like the oven due to I like the browning /caramelizing of the top cabbage I start them covered and then when almost done uncover to brown.
,
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 10-13-2014, 08:06 AM   #23
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
The first time I ever had these was at the Polish Club in a town near me many years ago. I don't know what they put in their tomato sauce, but the tomatoes were chunky. Not the smooth sauce you find in a can. I have had them with that also. I prefer the first one. I am not even sure of the woman's name who made large pan after large pan of these to feed a huge crowd. I did hear someone say that she used the tomatoes from her own garden. Maybe that made the difference. They did have the standard filling of ground meat, rice, diced veggies, and seasonings. They were so good. It had to have been the seasonings she used along with her fresh tomatoes.

I went home and looked through countless cookbooks in the library. There was a theme that ran through all of them. Place the whole cabbage in a pot of boiling water. Remove from the water, bang the bottom of the cabbage on the edge of the table or countertop, and remove the core. Use a knife if necessary. Place the cabbage back in the boiling water for a short time more.

But there was one book had very good pictures regarding cutting out the center vein on very large leaves, then bringing the two sections together to obtain a solid leaf to place the filling on. This particular book also mentioned that you should use as many of the leaves as possible, before they become too small. Those leaves should be saved for another meal.

The author also gave several fillings. But it was her tomato sauce that caught my eye. A large can of Ro-Tel tomatoes with chilies. Not the typical creamy tomato sauce that so many of the other recipes I saw were recommending. Her seasonings were minimal. Nothing like combining ethnic cultures in the kitchen. I took the book out and brought it home. I then copied it on my computer printer. Back to the library went the book. I wish I still had that recipe.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-13-2014, 08:19 AM   #24
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
I do mine in the oven. Years ago I made them in a large Magnalite roasting pan. These days I make a small batch in a pyrex casserole or baking dish. I steam about a dozen cabbage leaves for approx. ten minutes, line the bottom of the casserole with the dark green outer leaves, pile in 6 or 8 cabbage rolls, any leftover cabbage, a sliced carrot or two, tomato juice or a combination of tomato juice and a can of Campbell's condensed cream of tomato soup. I bake them for 90 minutes or more at 350 degrees

I use a basic meatball mix and add raw rice in place of the breadcrumbs.

I agree that many variations exist. When I was younger I put more emphasis on the meat filling and made them larger, these days I put more emphasis on the cabbage and make them smaller. I have seen the addition of bacon but I have never tried it. I have also seen recipes that call for a "glass" of tart jelly instead of or in addition to the tomato product. In my family they serve the pigs with a bowl of sour cream, for a topping.

I have also used other vegetables and stuffing mixtures. It seems like each culture has a version of a stuffed vegetable leaf. Grape leaves stuffed with ground, lamb, rice, mint or dill. Escarole stuffed with breadcrumbs, anchovies, cheese. Lettuce stuffed with ground chicken or veal in chicken broth. I think it's fun to use what you have and experiment. Sometimes you come up with a winner and sometimes you end up having PB&J for dinner!
__________________
Aunt Bea is offline   Reply With Quote
Old 10-13-2014, 08:31 AM   #25
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Kayelle View Post
Well, for a guy who cooks squirrel and Voodoo chicken feet, you're ok.
Admit it.. you wanted some of the Voodoo chicken stock...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 10-13-2014, 08:41 AM   #26
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
The tomato sauce mine is cooked in is very simple, but good. several onions fried until start to brown, then add a can of diced tomatoes , S & P, toss the stuffed cabbage rolls in. Low boil for awhile ( probablu a good 1 - 2 hrs, at the end, add a few tbs of honey and some lemon juice, Kinda adds a little savory/ sweet thing, plus a little ' twang' from the lemon juice. Not sure of exact measurements, and im too lazy now to go to the kitchen to check :)
__________________
larry_stewart is offline   Reply With Quote
Old 10-13-2014, 09:14 AM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by Aunt Bea View Post
I do mine in the oven. Years ago I made them in a large Magnalite roasting pan. These days I make a small batch in a pyrex casserole or baking dish. I steam about a dozen cabbage leaves for approx. ten minutes, line the bottom of the casserole with the dark green outer leaves, pile in 6 or 8 cabbage rolls, any leftover cabbage, a sliced carrot or two, tomato juice or a combination of tomato juice and a can of Campbell's condensed cream of tomato soup. I bake them for 90 minutes or more at 350 degrees

I use a basic meatball mix and add raw rice in place of the breadcrumbs.

I agree that many variations exist. When I was younger I put more emphasis on the meat filling and made them larger, these days I put more emphasis on the cabbage and make them smaller. I have seen the addition of bacon but I have never tried it. I have also seen recipes that call for a "glass" of tart jelly instead of or in addition to the tomato product. In my family they serve the pigs with a bowl of sour cream, for a topping.

I have also used other vegetables and stuffing mixtures. It seems like each culture has a version of a stuffed vegetable leaf. Grape leaves stuffed with ground, lamb, rice, mint or dill. Escarole stuffed with breadcrumbs, anchovies, cheese. Lettuce stuffed with ground chicken or veal in chicken broth. I think it's fun to use what you have and experiment. Sometimes you come up with a winner and sometimes you end up having PB&J for dinner!
Well said AB. Hmmm... PB&J rolled in a cabbage leaf?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-13-2014, 11:12 AM   #28
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Quote:
Originally Posted by Addie View Post
Well said AB. Hmmm... PB&J rolled in a cabbage leaf?
My low carb life is heading in that direction!
__________________
Aunt Bea is offline   Reply With Quote
Old 10-13-2014, 11:25 AM   #29
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
Quote:
Originally Posted by larry_stewart View Post
The tomato sauce mine is cooked in is very simple, but good. several onions fried until start to brown, then add a can of diced tomatoes , S & P, toss the stuffed cabbage rolls in. Low boil for awhile ( probablu a good 1 - 2 hrs, at the end, add a few tbs of honey and some lemon juice, Kinda adds a little savory/ sweet thing, plus a little ' twang' from the lemon juice. Not sure of exact measurements, and im too lazy now to go to the kitchen to check :)

that's how my slovakian mil made hers. onions fried in butter, can of tomatoes, seasoning, and a little honey. no lemon, though.

when everything cooks down you end up with a very thin tomato sauce, or almost a broth.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 10-13-2014, 01:19 PM   #30
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
I have made these once before and they were good. No rice was used however.
I need a good recipe and the steps to making the perfect roll.
The hard part was the rolling.
I want them to look like the pictures above. Nice and pretty. How much mixture goes into those beauties/

It seems the Jewish restaurants I had these in, used tomato juice? Not sauce.

Oh to the OP that makes 6 or 8 rolls, compared to more rolls.
Why?
It would seem making more and freezing would be a better idea?
Why go through the trouble to make them if you are only making a few?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
cabbage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.