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Old 05-23-2012, 01:19 PM   #171
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Well, it all sounds simpler and interesting, but I never had a cabbage roll I liked. Well, I may have liked my Swedish grandmother's kåldolmer. I remember having them, but I don't remember what I thought of them, so I probably didn't hate them.
Actually, I season the meat the way my grandmother did (also Swedish). I sometimes skip the tomato sauce and use the beef-based sauce like my grandma put on her cabbage rolls.
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Old 05-23-2012, 01:36 PM   #172
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Seasoning is a completely personal preference and should be used accordingly. I always tell people to use what they like not what I use. I for example do not like Swedish or italian meatballs. But the moment I make them my way, the way I used to from childhood I love them.
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Old 05-23-2012, 01:45 PM   #173
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Actually, I season the meat the way my grandmother did (also Swedish). I sometimes skip the tomato sauce and use the beef-based sauce like my grandma put on her cabbage rolls.
When you have time, would you please give me your recipe. I'm pretty sure my granny didn't use a tomato based sauce. Maybe there is something in the Swedish seasoning that counters the awful of cooked cabbage.
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Old 05-23-2012, 01:49 PM   #174
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When you have time, would you please give me your recipe. I'm pretty sure my granny didn't use a tomato based sauce. Maybe there is something in the Swedish seasoning that counters the awful of cooked cabbage.
Give me time to get the bookshelves up and unpack my grandmother's cookbook, and I'd be happy to share it. I pretty much know it by heart, but its the sauce that I always double-check on.
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Old 05-23-2012, 02:12 PM   #175
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When you have time, would you please give me your recipe. I'm pretty sure my granny didn't use a tomato based sauce. Maybe there is something in the Swedish seasoning that counters the awful of cooked cabbage.

Listen this is what I do. I take shredded carrots or shred it myself, dice onion and bell peppers, red or yellow, but not green and shredded cabbage. Do not add too much cabbage. I sautéed all of that with the seasoning of your choice, I mean my choice, but you should do it with your choice. .

Then I put the on the bottom of the pan then meat, that I form into meat balls and then more of the above mixture. As far as tomato sauce. It can be mixed with sour cream, or mayo, or simply substituted with sour cream altogether. I think sour cream and sauce mixture would work the best. You can add a little bit of boiling water too, to offset the taste of the tomato.
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Old 05-24-2012, 02:55 AM   #176
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Surprisingly it doesn't.

And Bolas, where are we going to find cured cabbage in America, you silly.
you can in the Serbian areas of Chicago and CA
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Old 05-24-2012, 03:12 AM   #177
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Please tell us more about curing the leaves. Sounds very interesting. But, don't the leaves get cooked when the whole dish goes in the oven?
To cure the cabbage you need a plastic drum with a lid, a piece of wood that will fit inside, a stone as a weight, salt, dried corn cobs and winter frost.
Place your first hard round white cabbage in the drum, throw in a few handfuls of salt and a corn cob,repeat till the drum is 80% full then put the board and stone on top, close the lid, strap onto your partner back so she can carry it comfortably to the coldest area in the garden, leave for three month(just the drum) take a flattened head out it should be yellow and the leaves should be soft and pliable for wrapping.

The liquid in the drum is very good as a scalp lotion if you are bald, if you are not bald you will be soon after you use it.
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Old 05-24-2012, 11:05 AM   #178
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Thanks Bolas. That sounds like sauerkraut, but without shredding the leaves.
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Old 05-24-2012, 12:24 PM   #179
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you can in the Serbian areas of Chicago and CA
not sure even there you will find cured cabbage
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Old 05-25-2012, 02:16 AM   #180
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not sure even there you will find cured cabbage
D I was going to post my joke about the special needs family but I know you are very PC.
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