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Old 11-30-2006, 03:09 PM   #11
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Prawns?

Could you please tell me what are prawns? Sounds different than regular recipe. Thanks for sharing.
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Old 11-30-2006, 03:19 PM   #12
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Prawns are large shrimps. You can also use shrimps if available.
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Old 11-30-2006, 04:00 PM   #13
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Thanks

thank you, sounds very good to me. My family refuses to eat anything from the water. This bothers me. Could I make them as the recipe says w/o the shrimp? Or would that change it too much?
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Old 11-30-2006, 04:39 PM   #14
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ITK, I don't know if the version I have is authentic to any cuisine, but I've usually had cabbage rolls made using ground beef and a tomato sauce over them. I bet your family would eat those.
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Old 11-30-2006, 04:57 PM   #15
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mudbug

you got the recipe on here? I am not lazy, just would appreciate it if you tell me so I can look. thanks mudbug. I know they always want to eat cabbage rolls when they are on menu in restaurant. When we do go. Seldom
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Old 11-30-2006, 05:00 PM   #16
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Sorry, ITK, I should have added the word "eaten" in my post above after the words "the version I have..". Never made them myself. But I bet if you just substitute some ground beef and use the rest of boufa's ingredients you wouldn't go wrong.

The tomato sauce could be any kind you like to eat, I think.
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Old 12-01-2006, 12:36 AM   #17
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Quote:
Originally Posted by In the Kitchen
thank you, sounds very good to me. My family refuses to eat anything from the water. This bothers me. Could I make them as the recipe says w/o the shrimp? Or would that change it too much?
For a totally vegetarian dish, you can omit the prawns/shrimps and instead add some chopped cabbage leaves to give it a more balance taste.

Lahanodolmades can also be made with meat. If you so wish, replace the prawns with 1 lb (450gm) of ground meat. These rolls are served with/without egg and lemon sauce.
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Old 12-01-2006, 01:44 AM   #18
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Boufa, the cabbage you use, is it napa or those big hard heads of cabbage?

I'm not hungry, belly is full, but I'm hungry cuz everything sounds so good. :-)
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Old 12-01-2006, 05:33 AM   #19
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I use green cabbage which is the hard head type. In case you have a choice, go for the one with slightly softer leaves. It will make wrapping much easier. Believe me you, these rolls are very yummy!
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Old 12-01-2006, 11:04 PM   #20
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I just can not imagine how you can separate those leaves raw!
Couldn't do it with the tight, crisp cabbages here for sure.
When I make stuffed cabbage I have to cut the core out, then boil the whole had until the leaves become pliable, then it's easy to separate them.
You blanche them too, so why not do it beforehand to make it easier?
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