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Old 09-27-2017, 05:53 PM   #1
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How do you cook your stuffed cabbage?

I recently came across a few recipes , including one from my Polish assistant's mom , that cook their stuffed cabbage in the oven.

I've always cooked mine in a pot on the stovetop .

Just curious who does what , and what they feel the benefits are ? or is it just recipe specific, and no benefit one way or the other.

Just curious,

Larry

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Old 09-27-2017, 05:58 PM   #2
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When my mom and now my sister make the Armenian version of the dish, stuffed with ground meat and rice among other things, they would cook them in a stockpot with added broth/water.

When SO makes golobkis, she bakes them covered with tomato soup and foil.
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Old 09-27-2017, 06:31 PM   #3
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I've only made them once, for my Polish FIL. I used a recipe similar to what his mother made - stuff the cabbage, line a baking dish with tomato sauce, add the cabbage, cover with more tomato sauce and bake.

If you're using tomato sauce, it's less likely to scorch in the oven than on the stovetop. If you're using water or broth, as Andy described, the stovetop is fine.
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Old 09-27-2017, 06:36 PM   #4
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My Slovak MIL always cooked them in a big stock pot in tomato juice. I learned from someone else. I cook mine in either a big roast pan in the oven, or if it's summer and I don't want to heat up the house, I put them in an electric roaster out on the deck, so the whole neighborhood can smell them cooking. Either way, the are covered with canned diced tomatoes, tomato sauce, and drained sauerkraut.

I can't really say there's a benefit to doing it my way. It's just the way I was taught to do it.
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Old 09-27-2017, 07:44 PM   #5
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I make a meatloaf mixture and add raw rice to it, then I make the rolls using cabbage leaves that have simmered in boiling water for a minute or two. I put the tough outer leaves of the cabbage in the bottom of an old magnalite roaster with a tight fitting lid, add the cabbage rolls, pour enough V-8 or tomato juice into the pan to come up just to where I can begin to see it and put them into a 350 degree oven to cook for about 1 1/2 hours. The raw rice absorbs the tomato juice and it thickens into a light sauce. They are always best the second or third day.
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Old 09-27-2017, 08:34 PM   #6
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Quote:
Originally Posted by Aunt Bea View Post
I make a meatloaf mixture and add raw rice to it, then I make the rolls using cabbage leaves that have simmered in boiling water for a minute or two. I put the tough outer leaves of the cabbage in the bottom of an old magnalite roaster with a tight fitting lid, add the cabbage rolls, pour enough V-8 or tomato juice into the pan to come up just to where I can begin to see it and put them into a 350 degree oven to cook for about 1 1/2 hours. The raw rice absorbs the tomato juice and it thickens into a light sauce. They are always best the second or third day.

That seems to be almost exactly the way my first wife made them.. Hadn't thought of that in 20 years... Nice memory..

Ross
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Old 09-27-2017, 09:05 PM   #7
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If In have a large, scratch that, extra large tray, I do it in the oven too.
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Old 09-27-2017, 10:34 PM   #8
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I bake mine, too.
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Old 09-28-2017, 12:54 AM   #9
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I roll up my little bundles, line the bottom of my
dutch oven with the leftover bits of cabbage that I've
chopped, along with some augmented tomato sauce,
lay in the bundles and cover it all in more sauce, cover and bake
until done.

Don't know why I do this, growing up, I never had this dish nor did
my husband, but that's how I do it in my kitchen.
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Old 09-28-2017, 07:57 AM   #10
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I always bake mine - it's the only way I remember having them. Haven't had any in ages, think I might fix some one day next week.
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