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Old 01-16-2005, 10:25 PM   #21
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Could someone who lnows how please PM this to "Alix" (presently in Mickey Mouse Land, Florida, on holidaze?)...

Am sure she would love to see this, and no point in leting her miss it!

Thanks so much for posting this, Blue Cat!

Quite right, there's no loss in using ground pork in lieu of ground beef, and a number of things that this would improve the concept!


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Old 01-09-2006, 07:54 PM   #22
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Halupshus.....soften cabbage leaves in boiling water, take out as they soften. Slice along rib to make it thin.
Minced beef, mixed with rice.....half and half or more of meat, less of rice.
Place mound of mixture on spine end of leaf. roll up, starting to roll in sides to end.Put sliced cabbage on bottom of large pot. Start putting rolls, close together into pot. Continue until all rolls are in pot. Pour in tomato juice to cover, add lemon and sugar to taste....this is something you'll have to keep tasting and adjusting as it cooks...Add slices of onion on top of rolls. Let simmer for a good long time....always tastes better 1 or 2 days later.

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Old 01-15-2006, 05:17 AM   #23
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This is so funny. My husband has been giving me grief for not making cabbage rolls for well over a year. I guess I need to get my butt in gear. The best story about cabbage rolls is that one year I used a new jar of paprika ... and believe it or not, it turned out hot. I mean really hot. As in burn-your-mouth. And I love hot, this was truly, weirdly hot. I guess it tells you what great friends I have. Hubby and I looked at each other, and rolled our eyes after tasting the rolls. We both loved it. Our freinds (we were new in town), much to our delight, kept going back for more. My MIL and mother, my older friends,would have killed me. Cabbage rolls were never meant to be HOT. These friends are older, people I wouldn't expect to love this kind of food. We had a great time!!
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Old 01-15-2006, 07:24 AM   #24
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You can freeze the entire head of cabbage overnight, then peel away the leaves needed for rolling. Thus eliminating the over boiling. It will only freeze so deep every 24 hours so if you need more than 8-10 leaves, leave it in another 8-12 hours.
"The only thing I am giving up today is...giving up!"
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Old 01-15-2006, 09:46 AM   #25
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I just made a batch of stuffed cabbage on Fri. and wanted to pass along two things. First off, I always use Minute Rice straight from the box, rather than cooking rice first and adding to mixture. This saves time, an add'l pot/pan to mess with, and the rice always comes out perfectly. The next thing I want to add is that, before doing my usual filling mixture, I looked up cabbage rolls in my Fannie Farmer cookbook, just to see if she had any "news" for me in making this, and she says to add crushed rosemary to the meat mixture. I did add the rosemary, but just put the recommended amt. in with the sauce, uncrushed, and it cooked away to practically nothing. It added a wonderfully subtle flavor to the cabbage rolls and I'm going to try to remember doing this all the time. Have a great day everyone.
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Old 01-15-2006, 10:48 AM   #26
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Hi Claire....indeed a funny story....and guess what....I forgot to say that I also add raisins to the sauce....and that the rolls taste very good with a dab of sour cream or tzaki (sp)....
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Old 01-15-2006, 10:49 AM   #27
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Here's my recipe...


1/3 cup cooked rice
3/4 lb pork, uncooked
1/2 cup diced onion
1 tsp granulated garlic
1 tsp pepper
1 egg, beaten
1 4 lb. head caggage
1 large jar sauerkraut
2 cups tomato juice

Drop cabbage into boiling water and cook till outer leaves come off easily. Pull off 12 leaves and allow to cool.(Actually, I cut out the core, stick a big fork in, and hold it in the boiling water, pulling off the leaves as they soften.) Drain heart of cabbage and chop coarsly. Put half chopped cabbage and half of kraut in bottom of large pot. Mix together first 6 ingredients. Trim ribs from cabbage leaves. Put spoonful of meat mixture in each cabbage leaf. Fold over sides, then roll up and secure with toothpick. Arrange on top of chopped cabbage and kraut. Top with remaining chopped cabbage and kraut. Pour 2 cups tomato juice over top. Add water to within 2" of top of pan. Pour 2 tbl bacon grease over top and sprinkle with salt and pepper. Slowly bring to a boil and let simmer until done. Can also be put in the oven.

I have also tasted cabbage rolls made by an Italian lady who was married to a Polish man...she added her own little twist by using Italian sausage in the cabbage rolls, and instead of tomato juice, she used a marinara sauce with peppers, garlic and onions. Not authentic, but so delicious!
We get by with a little help from our friends
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Old 01-15-2006, 12:48 PM   #28
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Oh my, I had forgotten about this thread. Thanks Constance. I have since been chatting with my Mom and I think we have been able to resurrect the recipe I want. I will get it gelled in my head and post mine soon.
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Old 01-15-2006, 01:23 PM   #29
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Here is my mom's Romanian Stuffed Cabbage recipe. It's just delicious. We have stuffed cabbage and ham every Christmas and Easter.

Stuffed Cabbage

15 rolls


1 ¾ Lb. pork butt, coarse ground
1 Med. onion, chopped
1 ¾ C. rice
5 Slices bacon, crisp, crumbled
1 Lb. can sauerkraut, drained
1 Qt. tomato juice
1 Head cabbage, 3 Lb.
1 ½ T. paprika
1 T. salt
2 t. black pepper


Place cabbage head in a large pot of water. Heat until leaves become pliable. Peel off one leaf at a time, cut off thick outer vein and place leaves in tepid water. Saute onion in a little oil until golden. Add paprika. Mix together meat and rice. Add onions and bacon. Mixture should glisten. If not, add 1 T. oil. Use 1/3 c. measure of meat mixture per roll. Roll cabbages. In a large pot, place some of the small or torn leaves. Add a layer of rolls. Cover with some of the sauerkraut and a small amount of tomato juice. Layer rolls and sauerkraut without juice. Pour tomato juice over all. If top layer appears dry, add a little hot water. Cook on top of stove 15-20 minutes while heating oven to 325°. Pot should be covered. Transfer to oven. When juices begin to simmer, time for 1 hour. Reduce heat to 300°. Continue cooking for 1 hour. Make sure juices don’t boil. Reduce heat if necessary.

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Old 01-15-2006, 01:42 PM   #30
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Thankyou for your Mom's recipe!

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