Posts: 643
Threads: 2
Joined: Feb 2005
Hi,
We make stuffed cabbage all the time. Have two versions of it...polish or romanian and russian.
To make cabbage pliable the easiest way is to stick it in the freezer over night and than defrost it.
Meat stuffing is basically
Carmelize chopped onions and add raw ground pork or turkey and uncooked rice. Add salt and pepper to taste. Roll into the cabbage leaves.
Now for the sauce. My granmother used to take a jar of sour cream and mix it with a can of chopped tomatoes and layer cabbage and sour cream mixture. Add enough broth or water to cover the stuffed cabbage and simmer for a couple of hours.
Now romanian and polish way is
All the same except no sour cream. Put a couple of smoked ham hockes on the bottom..cover with sour kraut...add stuffed cabbage. Repeat layers, you dont need to have ham hockes in every layer, after the last layer is done cover stuffed cabbage with sour kraut add enough water to cover the rolls and simmer for a couple of hours.
P.S add water to the meat mixture so it is kind of fluffy otherwise the meat hardens when cooked.