On 12/10/2013 11:04 AM, Ophelia wrote:
>
>
> "Cindy Hamilton" > wrote in message
> .. .
>> In article >,
>> Ophelia > wrote:
>>>
>>>
>>> "Cindy Hamilton" > wrote in message
>>> .. .
>>>> In article >,
>>>> jmcquown > wrote:
>>>>> On 12/10/2013 8:44 AM, wrote:
>>>>>> On Tue, 10 Dec 2013 04:56:50 -0800 (PST), A Moose in Love
>>>>>> > wrote:
>>>>>>
>>>>>>> How do they make them? To put a whole cabbage in a pot, then
>>>>>>> take off
>>>>>>> a couple of leaves, then back into the pot etc. That would be very
>>>>>>> very time consuming for a commercial outfit.
>>>>>>
>>>>>> They don't do it that way! If I am making them I put the cabbage in
>>>>>> the freezer for half an hour, leaves go limp and totally manageable.
>>>>>>
>>>>> That's a good tip, thanks! I haven't made cabbage rolls in a long
>>>>> time,
>>>>> probably because the leaves are such a PITA. I've never seen
>>>>> cabbage
>>>>> rolls in a restaurant (if that's what the OP is talking about when
>>>>> they
>>>>> say "commercial").
>>>>
>>>> By coincidence, I've got leftover cabbage rolls for lunch today.
>>>> Leftover from dinner at a local German restaurant. I've never
>>>> thought to ask how they soften the cabbage leaves.
>>>
>>> I have never made them but would like to learn!
>>
>> I usually just wing it, but this looks pretty good:
>>
>> http://www.food.com/recipe/golabki-p...e-rolls-297235
>>
>> The herbs in this recipe look pretty potent. I might cut back some.
>>
>> At the German restaurant, the sauce tastes faintly of green pepper
>> (capsicum, not piperum).
>
> Thank you <saved>! We do like those peppers ... but must I use rice??
>
Rice is traditional. The long baking time allows the raw rice to cook
with the juices of the beef & pork and the sauce. I'll have to dig out
my mom's recipe. For some reason I think she added a little sour cream
to the tomato puree.

Jill