Kayelle
Chef Extraordinaire
So then that wasn't teasing?
Well, for a guy who cooks squirrel and Voodoo chicken feet, you're ok.
So then that wasn't teasing?
Well, for a guy who cooks squirrel and Voodoo chicken feet, you're ok.
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?
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
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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?