Cabbage Rolls I Made It

Cabbage Rolls

mommyluvs2cook 12 years ago
By: Debrah47

Let me tell you, this had AWESOME flavor, BUT, there was not enough sauce to stand up to the cook time on these. After about 30 minutes my sauce was gone, left with yummy tomato pieces on top though, and some of my cabbage rolls had burned on bottom. This needs a sauce or broth of some kind to be able to take the heat for an hour.
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mommyluvs2cook 12 years ago said:

aw crap.... Cabbage Rolls/saved

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pointsevenout 12 years ago said:

Doubled the sauce to keep from running out of liquid. It takes quite a bit to put this plate together. Plenty of liquid for the simmer time. Thank you Mommyl2c for the heads up.
Good flavor. This would lend itself to some 'shrooms too.
Need to work on my technique for leaf rolling.

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mommyluvs2cook 12 years ago said:

I do want to make this again with A LOT more sauce. She did write me saying she meant the recipe to say a 2.3 lb can of tomatoes so I wonder if she changed it? I'll take a peek in a sec.... Glad you liked it points! The rolling is kinda hard...I was a first timer too. Some came out sloppier than others...

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windy1950 12 years ago said:

When I make cabbage rolls, I bring a stock pot of water to the boil. Next I take a boning knife and core each of 3 cabbage heads. Then one head at time, I jam a meat fork down into the cored out area of each cabbage, and plunge the head into the boiling water for a minute or two. When the leaves start to soften and come away from the head, I use a pair of tongs to gently pry 12 leaves off of each head. I set the leaves on a sheet pan to cool.

Then to deal with the spines on the leaves, I use a paring knife to "shave" them from the leaves. This makes them more pliable. I do this as opposed to cutting the spines completely out, because I think that would weaken the leaves and make them more prone to falling apart during the baking process.

What to do with the cabbage that I don't use for making rolls?? Just ask Points... he made my fried cabbage and thought it was pretty darn good. ;-)

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pointsevenout 12 years ago said:

I like that procedure instead of the recipes "how to" way. Will try it next time for less tedium.

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