I really want to make cabbage rolls this weekend. Never done it before. Look simple enough though. Any tips/tricks? Dipping sauces? Stuffing? Is red cabbage okay?
>>21988128I just watched a video on how to blanch the cabbage in order to remove the leaves. Seems easy enough. So like.....I'm guessing I would want to make some sort of meatball like stuffing to put inside the wraps, cover it with some sort of liquid, cover and bake? Maybe I dont need any sort of dipping sauce after all huh?
>>21988128There's whole heads of sauerkraut cabbage you can buy. Those are ideal.
>>21988128just make spaghetti & meatballs, that's the superior meatball dish that's not as bland or even worse, sour
I make them every year around March 24th, the week after St Paddy's.I stuff mine with duxelles mixed into ground pork, steam them and them with gravy and mash. Each roll is two servings of veg because of how condensed duxelles gets at it cooks + the cabbage leaf itself. I think the type with the tomato sauce are made with whole pickled cabbage leaves and stuffed with rice and mince. They're good, too l, but I've never made them.I have stuffed cabbage leaves with cheesy polenta, though. Also with Thanksgiving stuffing. >>21988129I just remove the greenest, outermost leaves, steam them and shove them into the fridge, using the rest of the cabbage for the corned beef. If they're hard to roll, I remove part of the rib and chop it up and mix it into the ground pork.
>>21988131Oh so I was right, it is made with whole pickled leaves. Neat.>Italian packaging?Do they sell this at Coop? I've never seen it but then, I've not been back home since the Obama administration.
>>21988131I actually cant tell if this is a joke or not. I assume they are nice and soft....but for the most part i fucking hate brine in packages like that, like gas station pickles. yuck. i imagine they might taste good i do like briney vin>>21988145oh shit, kinda got inspired by you right now. i bet some wrapped in blue cheese polenta would be really fucking good.
