"jmcquown" > wrote in message
...
> 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.

Hmmm ok. Yes, please do find her recipe, then I will have two to play
with)

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