giggler
Sous Chef
I hope this is the right "forum"?
I'm ready to make cabage rolls, but am a bit confused..
I've read Many recipes and it seems...
1. make your fave Meatloaf mix of meat, egg, spices, vegetables and "filler", though most seam to use rice instead of bread crumbs...
2. Par boil or Blanch or whatever a bunch of cabage leaves, say 10...
3. roll meat filling in leaves...
4. put in Dutch oven, or baking dish or slow cooker. with other vegies like onion, garlic, etc.
5. cover with your choice of Tomato product, anything from V8 to Rotel...
6. add spices...
here is where I'm confused...
There is everything from Italian type seasonings, to Allspice and Cinamin, to Raisons, to Brown Sugar...
but i remember this dish and always thought it was supposed to be sour...
Like top with sour Kraut and maybe Bacon strips....
I'm from a family of German/ Czech Texan Americans...
am I missing something here?
Thanks, Eric Austin Tx.
I'm ready to make cabage rolls, but am a bit confused..
I've read Many recipes and it seems...
1. make your fave Meatloaf mix of meat, egg, spices, vegetables and "filler", though most seam to use rice instead of bread crumbs...
2. Par boil or Blanch or whatever a bunch of cabage leaves, say 10...
3. roll meat filling in leaves...
4. put in Dutch oven, or baking dish or slow cooker. with other vegies like onion, garlic, etc.
5. cover with your choice of Tomato product, anything from V8 to Rotel...
6. add spices...
here is where I'm confused...
There is everything from Italian type seasonings, to Allspice and Cinamin, to Raisons, to Brown Sugar...
but i remember this dish and always thought it was supposed to be sour...
Like top with sour Kraut and maybe Bacon strips....
I'm from a family of German/ Czech Texan Americans...
am I missing something here?
Thanks, Eric Austin Tx.