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Old 11-09-2015, 10:56 AM   #1
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Question Lamb and rice stuffed cabbage rolls

To pre-cook rice and lamb or not???????????? I'm going to bake in the oven with tomato based sauce.

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Old 11-09-2015, 11:00 AM   #2
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I make stuffed grape leaves and don't cook anything in advance. They are always good.
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Old 11-09-2015, 06:54 PM   #3
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If you boil rice, cook it no more than half way.
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Old 02-12-2017, 12:04 PM   #4
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I make japrak (albanian stuffed vine leafs) and I dont precook the rice. I fry onions then add all the other ingredients including rice into it off the heat. Mix well and then use the filling. Hope this helps x.
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Old 02-12-2017, 12:16 PM   #5
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When my mom and sister made stuffed grape/cabbage leaves, they steamed it in a pot on the stovetop. All ingredients were raw to when wrapped.
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Old 02-12-2017, 12:29 PM   #6
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We made ours with uncooked rice too. Just make sure when you are steaming/boiling them in sauce, that the sauce has adequate extra water so the rice will cook and the sauce won't dry out. So to a regular tomato sauce, add 2 cups of water for each cup of uncooked rice. Cover.
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Old 02-12-2017, 01:03 PM   #7
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I assume you're using a recipe. What does the recipe say to do?
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Old 02-14-2017, 12:15 PM   #8
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Quote:
Originally Posted by Andy M. View Post
When my mom and sister made stuffed grape/cabbage leaves, they steamed it in a pot on the stovetop. All ingredients were raw to when wrapped.
The cabbage rolls a friend makes have a dough crust, so steaming probably wouldn't be a good idea. I've never made them so I can't offer any advice.
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Old 02-14-2017, 12:24 PM   #9
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Our Cajun versions of "stuffed cabbage rolls", collards stuffed with dirty rice or jambalaya require par-cooking each component. The partially cooked rolls are finished in a spicy Creole sauce, in the oven.
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