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Old 08-30-2006, 11:32 AM   #1
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Wink Uncooked/cooked filling in Stuffed Cabbage

Why when you make stuffed cabbage rolls we use raw grd.beef and cabbage casseroles all have cooked burger in them ?? Making one tonight!

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Old 08-30-2006, 11:37 AM   #2
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I only ever use cooked meat in my cabbage rolls Barb. I'm afraid I don't have a good answer for you.
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Old 08-30-2006, 11:41 AM   #3
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We do it both ways, when my partner Cris makes the roll, he uses raw mince, I use the cooked one, simply because I don't want to mess with raw meat... Both turns out good, I think if you use lean enough meat, it works fine with raw meat, probably better as the flavour blends in better this way (and of course, it requires a slower cooking). The only problem that if you use mince with too much fat and cook it this way the whole thing will be too greasy, it needs to be precooked and you need to drain the excess fat.
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Old 08-30-2006, 11:52 AM   #4
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Wink

Maybe I will saute the beef just a little to get some of the fat out, and keep some for flavor !!! I can talk food all day !!!
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Old 08-30-2006, 12:32 PM   #5
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I always use raw meat for stuffed cabbage and I add cooled cooked onion, garlic, and rice to it in addition to all the seasonings. The raw meat mixture will hold it's shape better after cooking than precooked meat. It is also a longer cooking dish than most casseroles. Oh my, it's getting to be that time of year again!
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Old 08-30-2006, 12:35 PM   #6
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Quote:
Originally Posted by Barb L
I can talk food all day !!!
Fortunately, that's what we're here for!
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Old 08-30-2006, 12:43 PM   #7
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always use raw meat sounds good have not made stuffed cabbage in
a long time. they freeze very well to

never made cabbage casserole
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Old 08-30-2006, 01:24 PM   #8
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I've always pre-cooked my fillings for stuffed cabbage rolls because I can't stand overcooked cabbage. Using a cooked filling enables me to cook the rolls just until the cabbage has softened & the filling is heated through without having to worry about whether or not the filling is done.
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Old 08-30-2006, 03:48 PM   #9
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I cook mine slowly in tomato juice with lots of shredded (leftover from the head of cabbage) cabbage, and sauerkraut. My stomach is growling - I'm ready! There's so much flavor going on that no one has ever commented about overcooked cabbage.????????
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Old 08-30-2006, 04:24 PM   #10
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Cabbage rolls- I haven't had one of those since I was a kid. Now that I'm older (and trying to feed a family of my own something decent), I'd like to try them again to see if they're any good.

Anybody got a recipe?
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