Mix was 1/2 beef 1/2 pork and two cups of rice. That was enough for 20+ of cabbage rolls. Ended up doing another batch same size after that…so good. Gave some to friends and froze the rest
Don't know that I've had those....if I have its been a loooonnnngggg time. Do you just blanch the Cabbage leaves, or cook them longer than that before filling? Looks like meat is raw when stuffed but rice is cooked?
Yeah cabbage leaves are blanched and you cut out the « spine » so it can roll. And, yes, meat is raw and rice is cooked. I had 3lbs of meat for about 1.5 cups uncooked rice. i also fried some onions and garlic, and added to filling once cooled
I love those things. Just talking about them the other day with the Mrs. Seems to me that they are even better the second day reheated. Was a segment on food network recently where they featured them.
Those r my favorite. Definitely my electric chair last meal. Those and some homemade perogies. Got to get the wife on that this week.
I love those. Reminds me of my childhood, as my grandma made them. Somehow, her recipe and technique did not get passed down. It seemed like an all day deal, and I think she pressure cooked them. My mom and aunts tried making them after Grandma passed, but they were never the same...
On the itinerary for next week between holidays. We call them Golubkis. Grilled kielbasa on the side. I’ll cover the rolls with perogis while the cook and they’ll all be done about the same time. yours look great!
