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Discussion Starter · #1 ·
:D Hey Gang! Here's one of my favorites...Stuffed Cabbage. Need 1 large cabbage, 2 pounds of ground round meat, 1 green pepper, 1 onion, and 2 cups of rice. Tomato Juice, 4 large cans. Mix together the rice, meat, finely diced green pepper and finely diced onion, with a little of the tomato juice. Par-boil the cabbage so the leafs come off easy. Stuff leaf with the meat mixture, secure with a tooth pick and place in a roaster pan. When all are made, pour tomato juice over everything and bake in 350 degree oven for three hours, open roaster and enjoy! This is a Christmas Favorite at our house!...John :budgie:
 

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Discussion Starter · #3 ·
I make mine the same only add garlic to the meat and a layer of sour kraut on the top and the bottom of the pan. Sounds good send me some:)
:D LouAnn, you're going to have to stand in line, my cast iron dutch oven can only hold soooooo many!...LOL...Never tried garlic, hmmmmmmmm, my something to add!...John :budgie:
 

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I love cabbage rolls too! My mother
shared her recipe with me, but being
raised in the south, she put sugar in
just about everything, so we have a
couple of small variations. She put 1/2
cup of ketchup in the meat mixture
instead of tomato juice along with 2
large eggs, and an additional 1/2 cup
ketchup in the sauce along with a
huge can of chopped tomatoes and
tomato puree. Sometimes she'd even
toss in some raisins. It's a very flexible
recipe, but it's sooooo good!

*sigh* I can't remember how many years
it's been since I had cabbage rolls. MUST
make some now! Thanks for the reminder,
John :)
 

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Discussion Starter · #5 ·
I love cabbage rolls too! My mother
shared her recipe with me, but being
raised in the south, she put sugar in
just about everything, so we have a
couple of small variations. She put 1/2
cup of ketchup in the meat mixture
instead of tomato juice along with 2
large eggs, and an additional 1/2 cup
ketchup in the sauce along with a
huge can of chopped tomatoes and
tomato puree. Sometimes she'd even
toss in some raisins. It's a very flexible
recipe, but it's sooooo good!

*sigh* I can't remember how many years
it's been since I had cabbage rolls. MUST
make some now! Thanks for the reminder,
John :)
:D Merry Christmas Skye! Now is the time to do it! Memories are the BEST!...John :budgie:
 

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John, do you have some European origins? Because we have a dish that is pretty much the same, but we make it with pickled cabbage leaves. It's delicious!! By the way, we call it "sarma".
 

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I did cabbage parcels as a vegetable dish for my dinner party on Saturday night, I used diced pancetta, finely diced carrot, parsnip, celery, and shallot for the stuffing - they were yummy :)
 

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oh!! we have almost the same dish here, it's called "dolma", I think its origins are from Instabul! we add an egg and lemon mix at the end, instead of tomato juice! :) and it is cooked in a big pan! I agree, this is so good! :)
 
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