Stuffed cabbage recipe?

[n2mark]

Would love to have one.

[mandyky]

1. I've had pigs in the blanket which is supposedly similar, but

never made them myself. Were I to guess I would use a spanish rice mixture or a meatloaf type mixture. I would par boil the cabbage leaves and maybe put a little tomato sauce in the pan I'd bake them in. I think sausage can also be used to stuff them with, with or without rice.

[Mandate My Ass]

2. I grew up near a Ukranian neighborhood

Man those ladies could cook!

IIRC, all they did was chop up some onion and saute it with ground beef and add parboiled rice and parsley. Some added egg but the one I preferred did not have egg in it. The rice to meat ratio was about 3/1. IOW, it should be more ricey than meaty.

The trick is steaming the cabbage so that it's pliable but not limp because once rolled up, they are cooked again in plain tomato soup or tomato sauce. Not too fancy but really delicious.

I'll see if I can dig up an actual recipe and post later.

[Lugnut]

3. Here's the way my Ukrainian grandmother made them

Add parboiled rice,chopped onion, egg, salt and pepper into raw ground chuck. The quantities depend on the size of the head of cabbage used. Cut out the core of the cabbage and steam. What I do is remove the individual leaves as they get limp so the inside leaves cook. Trim the hard end of each leaf before wrapping. Put a clump of meat mix in the center of each leaf toward the core end. Don't overfill or the roll won't stay wrapped. (This takes practice.) Roll up the meat and stuff the leaf edges into the meat. Stack the rolls layer by layer in a pot.

My grandmother didn't have a crockpot so she cooked hers on the slow part of the coal stove in a big cookpot for about two hours or so. I have a crockpot and that's what I use. I cook mine in a slow pot for at least 8 hours. You can cook them in enough diluted by half canned tomatoes to cover the rolls. My grandmother just made a roux to add to the pot.

I don't make these a lot because it's very time-consuming. They are really worth the effort when you're hungry for them.

Edited to add ingredient.

[livetohike]

4. My Slovak Grandmothers' recipe

All ingredients are approximate, because my Grandmas never measured.

1 large head of cabbage
2 cups of white rice, par-boiled
1 large onion, chopped
1 T. Crisco
1 lb. of ground pork
1 lb. of ground beef
Salt and pepper
1 (28 oz.) can of sauerkraut
1 lb. of Kielbassa, cut into 2" sections
Ketchup

Cut the core out of the cabbage and place in a large pot of cold water and bring to a boil. As the leaves start to fall off, remove each one and let cool.

Place the rice in a pot and just cover with cold water. Bring to a boil and simmer just until the water is gone.

Saute the onion in the melted Crisco.

Add the pork, beef, onions and salt and pepper to the cooked rice and mix until all is combined.

Slice the rib off of the cabbage leaf. Add about 1/3 cup of meat mixture to the base of the leaf, fold in the sides and roll.

Put the sauerkraut and all of its juice into the bottom of a large pot. You can add the ribs of the cabbage leaves to this and also chop up any remaining cabbage you have. Then layer the rolls into the pot. Place the cut up kielbassa on top. Fill the pot with water just enough to cover the cabbage rolls. Drizzle Ketchup over the top. Bring this to a boil. Then cover and simmer for one hour.

[demnan]

5. This sounds like a very authentic version

of the "Americanized" easy version of hobo hamburgers I grew up with and altered. My version includes ground turkey rather than pork or meat and you just take rice, onion flakes, garlic powder, an egg, some breadcrumbs, parsley and salt and pepper to make the meat filling. Wrap in the cabbage leaves which are slightly cooked, and secure with toothpicks. Place in a baking cassarole rubbed with a little olive oil and cover with canned tomatoes that you crush over the bundles with your hands.

[livetohike]

6. I made it for the AFC Championship game

(my poor Steelers).

I think my one Grandma also made it baked in the oven. She made the same recipe, but poured either a large can of tomato sauce, or else tomato soup over it before baking.

She's been gone since 1986. Can't ask her now :cry:

[The empressof all]

7. It's easier to layer rather than wrap

Yes I know it's not authentic but it tastes similar. I start with crushed tomatoes (through the food mill) in the bottom of crock pot then layer shredded raw cabbage with ground meat, onion, garlic, salt pepper and a hint of caraway mixed with par boiled rice. When I do it this way I don't need to cook the cabbage and it reduces the cooked cabbage smell in the house somewhat. It tastes great! Cook in crock pot for 8 hours on low (or longer)