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Discussion Boards > Recipes & Cooking
Cabbage Rolls
SilverLining:
Every year it's the same thing....I cannot find my recipe for cabbage rolls. I was positive I posted it at the old site....but I cannot find it.
I use ground beef~~~ground pork~~~rice~~~stewed tomatoes.
Other then that, it's hit & miss every year.
Making them this afternoon. Hopefully they turn out.
GoingNuts:
Right now I'm on a mission to eradicate my kitchen of Indian Meal Moths. I'll try to post my recipe later. Possibly different from yours, it's a pretty traditional Eastern European sweet/sour sauce.
SilverLining:
I actually found the recipe that I kinda/sorta follow. Never the same twice. lol
I had printed it from our old-old home. (As opposed to our new-old home.) Not sure who posted it there (might have been me). I only know it wasn't from Cooking Mom....because her recipes always say kosher salt....and this recipe just says salt.
CookingMom:
--- Quote from: SilverLining on November 08, 2011, 11:40:27 AM --- I only know it wasn't from Cooking Mom....because her recipes always say kosher salt....
--- End quote ---
Very observant... :yes:
SilverLining:
Again...couldn't find my recipe. So, now that I fund it, I'm reposting.
1 lb ground beef
1 lb ground pork
1 egg
2 cups rice
some of my home made stewed tomatoes (they are a bit spicey with onion and red and green peppers)
bit of garlic (forgot to put garlic in the stewed tomatoes
Mixed all of the above together.
In roasting pan - put a bit of stewed tomatoes, then a layer of cabbage, then another layer of tomatoes. Placed cabbage rolls on top of that, followed by stewed tomatoes, cabbage leaves, stewed tomatoes.
Used all remaining ingredients and made a *cabbage roll caserole* in another dish.
Baked in oven for 1 1/2 hours at 350 d.
*********
What I will do differently next time: use the big roasting pan.
Also, they were a bit dry. Not extremely dry - but a little bit. Probably should have kept some of the tomatoes for basting. But, I used an entire large mason jar.
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