Lindac has a great recipe!

Lynn

It sounds like something he'd love! But can I freeze them afterr cooking in smaller batches for later use? He would be the only person eating them.

I combined several cabbage roll recipes to get one I liked, and it follows Ann T's the most closely, although I use ground turkey instead of pork and use Korean chili flakes, which give it an interesting flavor, I think. Hungarians will tell you that you must use Hungarian paprika, however.

Stuffed Cabbage with Korean Chili

1 large Napa cabbages
large pot of boiling water

For the Stuffing
1 tablespoons olive oil
1/2 cup chopped onion
2 cloves minced garlic
2 tbsp chopped Italian parsley
3/4 pound ground turkey
1/3 cup of raw rice, simmered for 10 minutes and then allowed to cool
1 egg
fresh dill and/or thyme to taste (I use one tablespoon of each or more)
1/2 tsp salt
1/8 tsp black pepper

For the Sauce
1/2 onion, peeled and chopped
3 garlic cloves
1 (14 oz.) can chopped tomatoes
1 can (14 oz.) water with 2 tbsp soup base (vegetable or chicken), or 1 can chicken broth
2 tbsp Korean chili flakes

Bring some water to boil in a large stock pot. Add the cabbage and steam for 10 minutes to soften leaves. Remove leaves and return cabbage to pot if needed. Continue removing leaves. Slice off some of the thickness of the rib, if it is too thick for rolling.

Stuffing:
Saute onion until soft and add chopped garlic, and parsley. Mix the ground turkey with the onion, garlic and parsley and add the rice and eggs; season with salt, pepper and herbs.

Sauce:
Combine the sauce ingredients in a blender (or use a bowl with a stick blender), and process until pureed. If you do not use soup base, add salt to taste.

Assembly:
Pour a small amount of sauce into a baking pan - I use a 9x9 Corningware pan.
Place filling at the end of the cabbage and roll, tucking in edges. I stack them about 2-3 layers high in the pan, with the sauce in between and on top.
Bake covered in oven until cooked, approximately 40-45 minutes at 360 degrees.
Serve with some of the juices from the pan and some sour cream. If you want the sauce to be thicker, you can strain it from the pan and add a bit of tomato powder to it. I like it watery.

Lars

Here is a link that might be useful: Making cabbage rolls

You can absolutely freeze cabbage rolls. I only make them in big batches and freeze the leftovers in smaller portions.

I love this recipe of Diane's (Cranftyrn) and yes cabbage rolls freeze beautifully although I tend to make extra sauce when freezing.

Cabbage Rolls - Diane's

2 Lb lean chuck (or round), Ground
1 Lb lean pork, Ground
1 Lb veal, Ground
1 1/2 Cup long grain rice, Cooked
2 head of cabbage
1 Large onion, chopped
2 egg, beaten
salt & pepper
2 -3 garlic, minced
1 TBSP horseradish, Ground
1 Can condensed tomato soup
2 Tbl brown sugar
2 TBSp vinegar
2 Cups good beef broth
2 TBSP Worcestershire
4 Cups Tomato Sauce

Remove the core from the cabbage, place "core" hole down in large
pot 1/4 filled with water & steam for 15-20 min. Remove head of cabbage
, CAREFULLY peel down leaves by placing head core hole up and doing one
leaf at a time.
Mix ground meats, egg, onion, rice ,salt ,pepper, garlic and
horseradish. Scoop out 1/2 -3/4 c of mixture and GENTLY pat into oval-
place oval on thickest part of cabbage leaf-roll once then tuck edges
over roll part & continue to roll up in leaf- Place all rolls into
heavy pan that is lined with a few cabbage leaves-layer up rolls as
needed- Mix undiluted soup, beef broth, br sugar & vinegar-pour over
rolls-cover & bake in 350 oven 2 -2 1/2 hrs.

NOTE: You can use any combination of the ground meats, even omit one, but I find a mix with the ground beef to be best.

My recipe came from a little red headed Hungarian Jewish lady...no pork....and no mixing meats.
Putting your cored head of cabbage in the microwave in a pyrex pie plate with some water in it and zapping for about 5 minutes on high will nicely soften the leaves. Freezing also makes the leaves soft....but you have to think to do it more than 10 minutes ahead of time.

I don't have a written recipe, I just make it. My unwritten recipe comes from a little silver-haired Hungarian mama. I compared it to Lindac's Hungarian Jewish lady's recipe and they are quite different. For the cabbage roll stuffing, we use all ground pork and a little more rice and some marjoram, paprika, salt, pepper, garlic and a large finely chopped onion. We always boil the cored cabbage in a salted water for about 10 minutes and the leaves release quite easily. We never use toothpicks for our rolls -- if you roll it correctly, there is no need. Trim off some of the hard vein of the cabbage and it will roll nicely and stay together if, when you set the pot, you place the rolls seam side down. We slice up whatever leftover cabbage leaves we have and add it along with a couple of pounds of sauerkraut and a sliced onion and some diced tomatoes with juice and enough water to come up to the middle of your top layer. Always put some cabbage/sauerkraut on the bottom of the pot first so your rolls won't stick. Mom would never use soup or sugar or catsup in her stuffed cabbage. We make single layers of the stuffed cabbage cover with the sauerkraut mixture - usually three layers. Before we put the final layer of kraut over the stuffed cabbages, we put sliced smoked sausage (pork and beef-not turkey) on top which is absolutely delicious the first day but the sauerkraut draws a lot of its flavor out for subsequent days so we usually add additional sausage for later meals. Some people drain the sauerkraut but I don't find it too sour for us so I don't. You can always drain it if you wish and save the juice and add it later if it isn't sour enough for you. If you don't want smoked sausauge in your kaposzta, a smoked ham hock adds a lot of flavor to the kraut or you can leave it out altogether.

I forgot -- the stuffing also needs one or two eggs, depending on how much you are making.

My grandma was a little Hungarian lady (Catholic, not Jewish) and always used ground pork, never ground beef. I think ground pork makes them much more tender.

She also cooked her rolls in tomato juice (no sugar!). My mother says she sometimes used sour kraut but I don't remember that.

I am so hungry now for cabbage rpolls,/i take head of cabbage pI cut arond the core pretty deep,put the cabbage in salted water put on stove bring to boil ,boil few minutes turn down med let it sit for awhile,I take depending on how many are eating,I take ground chuck,I add chopped bell peppers,onions,As the cabbage is cooking I put a success bag of rice in pot with cabbage,melt a little butter add cooked rice the butter,all together,I like cabbage cooked good.Pull out cabbage the leaves fall off,lay one out add about a handful of mix put in leaf roll up,I have a pan I pour ragu 6 cheese in bottom ,lay cabbage roll in pan on top of sauce,once you get all in pour the rest of ragu over top,bake ,I like mine to fall apart,mmm I serve with scalloped potatoes & corn all my gosh my favorite..

Dawn mentioned cabbage rolls (on the mashed potato thread), which reminded me that I made some last week and could not find my recipe. I did find a corrupted recipe that did not have correct instructions, but then I found this thread today, and it has the recipe that I had lost before. The corrupt recipe that I found used a lot more rice, which I guess was okay, but it made a huge batch - about 32-34 rolls, and they were rather large, and so I made three batches of 10-12 rolls in one layer, which is the right amount to serve two people at a time for dinner.

This time I cut the leaves from the cabbage before steaming them, and that left me with a core of cabbage that I then used to make Okonomiyaki a couple of days later. The Okonomiyaki is actually easier to make, and I think I like it better than the cabbage rolls, although I will continue to make those as well. Normally I only make okonomiyaki for breakfast, but when it has sausage and/or bacon, it is okay for an evening meal, although it is really more of a lunch/brunch dish.

Anyway, I thought this was a good thread to bring back to the top, in case anyone is making cabbage rolls in the near future.

MMMM, I love cabbage rolls, I need to make some. It's a good fall food.

Oh my, all of the above sounds soooo good!!! I'm going try to try several of these recipes over the winter :) thanks for sharing!

I always go by how my Polish Grandma made them, but my Mom adapted the recipe to include ground beef.

Steam cabbage leaves and separate (because I can't ever remember to freeze them first!

Everything is is approximate, because that's how I cook, lol.

Filling: fry 1-2 lbs ground meat with 1/2 lb smoked bacon, some garlic, and 1 huge diced onion.

Mix above with cooked rice to your preference. Add salt & pepper to taste and a blob of butter.

Stuff/roll cabbage leaves with mixture and bake at a very low temp (250) until cabbage is tender (usually several hours)

top with a can tomato soup and bake another hour or so.

Last year I put these in my roaster oven, casserole dish covered, water in bottom of roaster, and they turned out tender & great

My Polish grandmother and mother made them too, but didn't use tomato sauce. I think maybe chicken broth? or stock? Then my Dad would pour ketchup all over his. We called them halupki. Not to be confused with halushki, which was homemade noodles, sautéed cabbage and onions, butter, and little bits of cream cheese stirred in at the end. And lots of black pepper. My favorite!

My mother's recipe was very similar to lindac's; however, my mother never trusted that the rolls would stay rolled, so she wrapped each and every roll with white cotton thread and tied a knot. You'd have to have a scissor to cut off the thread before you could eat them. In later years she make 'lazy stuffed cabbage, making meatballs with the meat and rice mixture and shredding the cabbage. No strings attached, and tasted just about the same.

Grandma's always had a tomato based sauce, which my girls loved. I made them by the dozens and froze them, then put them in the crockpot with sauce so they were done for dinner. We always put them on a bed of sauerkraut. Why? I dunno, but I like sauerkraut, so I keep doing it!

Now I've begun using collard leaves in place of the cabbage. It's easier to deal with as it's already individual leaves, rolls nicely with just a bit of steaming and is more tender after cooking, so I don't end up eating all the filling because the cabbage leaf is too tough.

I do have a couple of heads of cabbage left after making sauerkraut earlier this week, so I'm thinking of canning some "cabbage roll casserole", more like a cabbage soup with the "cabbage roll" flavors and no rice. Rice is added when the dish is eaten.

I definitely need to make some cabbage rolls now, though.

Annie

I'm curious. The recipes here are like the cabbage rolls I know, but over the years I've seen plenty of references to stuffed cabbage that involves sour cream. Does anyone know how that's made?

Lars, I loved your okonomiyaki post. Have to try that sometime.

I offer this up as a different option. It is my German friend's recipe and uses no tomato. She rolls them quite small and serves with veal cutlets and buttered noodles with a blob of sour cream. Absolutely delicious

Haven'y made them in years but might need to dust the recipe off.......

Can you post the recipe for the one without tomato? A friend I grew up with loved them and is always asking how my grandmother made them. I just guessed simmering in chicken stock bc she cooked a chicken every week, but what is your friend's method?

Sorry........old age syndrome .......

Cabbage Rolls Linda Subitz

1 Lb beef and pork mixture, Ground

2 Slice white bread into, Broken

-small pieces

2 strips bacon cut in small

-pieces

1 onion, Chopped

chopped parley, thyme, salt

-& pepper, To Taste

1 Tbl Lea and Perrin

2 Cups beef broth

2 Tbl demiglace if you have it

-(if not use

beef consomm� instead of beef broth)

1/4 Cup water

Head of cabbage

Fry bacon pieces until they have rendered their fat but are not

crisp. Add chopped onion and saute until limp. Combine bread pices with

ground meat and add onion bacon mixture. Add herbs and spices and steak

sauce if using. Combine well.

Prepare sauce by combining beef broth, demi glace and water in a small

sauce pan. Heat to blend.

Prepare cabbage and stuff . Place the rolls

in a roasting pan and cover with the beef broth and demi glace mix.

Bake covered, at 350 for 1 to 1 1/2 hours.

Thank you!