Old-Fashioned Cabbage Rolls
Total TimePrep: 25 min. Bake: 1-1/2 hours
I cut out stem from cabbage, then place entire head in a bowl of boiling hot water. Let it set in there, while making the stuffing. Leaves peel off nicely and are partially cooked, so it cooks quicker and more evenly. I also put diced portabella mushrooms in my stuffing.
I have been making it this way but I also add some sour crout or use pickled cabbage.
As a basic recipe, I incorporated many of the suggestions into my mixture: froze the cabbage, egg, ketchup, extra spices. I made the mistake of putting the sugar & pepper into the meat not realizing it was to go in the tomato sauce to pour on top of the rolls!. It turned out ok but not a firm meat roll. I was surprised that the rice cooked up nicely. I can’t get the hang of it to make pretty rolls but it tasted great. I did bake it for 2 hours.
I found this recipe difficult with the whole cabbage in hot water. The leaves fell apart. In the future I would blanch the leaves separate. They are very tasty and agree to add more dill, salt and cayenne. Once assembled it was easy but they didn’t hold because of the leaves. I am a very experienced cook for over 50 years.
Close, but no Halupki My Bubba, my Mom and my Aunts and I have made Stuffed cabbage all of our lives. The one Missing ingredient in this recipe is White Vinegar. Not a lot maybe 1/4 cup. It sweetens the cabbage and gives it that flavor that people who say this recipe is bland are missing.
I haven’t made this yet. I have a recipe from many year’s ago. I use two lbs. of ground beef to one lb. of sausage, large onions, salt and pepper and instant rice. The difference in my recipe is to use a large jar of sauerkraut squeezed and spread over the top and then pour one large can of tomato juice over all. I love these and make them often. Freeze well.
This recipe was OK. I usually cook the rice and let it cool before adding it to mixture. I core the cabbage and then wrap in wax paper (one piece of paper one way and another the other way) making sure the cabbage is covered. I then put it on a microwave safe dish and microwave it for about fifteen minutes take it out and remove the veins and then wrap them around the meat mixture. I also do not use any pork and they seem to come out more tender. The cabbage is definitely more tender when microwaved. In my family we always count the stuff cabbage (maybe this is a Polish thing). It kind of makes it fun to tell people how many I made.
Basically the same as the recipe but layer sauerkraut instead oh the cabbage
We have found for the last decade or so of dine-in restaurants and eat at home recipes that blandness is sneaking up on all of us. I think that the food industry in general is afraid of offending people by giving us zip, zap, zing and pop and the wow factor in our food. I imagine that the few people out there that do not like zesty or umami have complained and made it worse for the other 98% of the world. We have found in nearly every recipe that more spice must be added. This recipe is good but does not have that good old wow factor.
I’ve been making stuffed cabbage for 40 years, using directions from my MIL. Her method used tomato soup. Some recipes call for tomato sauce, some ketchup. My guess is people adapted their recipe to the ingredients on hand. The bottom line is the sauce needs some sweetness. A few years ago, I could not remember the meat:rice ratio and I was forced to find a recipe on line similar. The one I found called for tomato soup, tomato sauce and brown sugar with enough liquid added to cover the rolls and baked for 2 1/2 hours covered, the last 30 minutes uncovered. This would fit my cooking schedule perfectly since I was making these for a holiday dinner. I made them the day before, baking for 1 1/2 hours, letting it cool then into the fridge. The next day, another hour in the oven, uncovered the last 30 minutes. The absolute best I ever made! The liquid cooked down perfectly to just enough sauce. The flavors had enough time to blend. Even my picky DIL who doesn’t like cabbage, loved it!