On Tuesday, December 10, 2013 11:15:30 AM UTC-5, jmcquown wrote:
> On 12/10/2013 11:04 AM, Ophelia wrote:
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> >
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> >
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> > "Cindy Hamilton" > wrote in message
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> > .. .
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> >> In article >,
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> >> Ophelia > wrote:
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> >>>
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> >>>
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> >>> "Cindy Hamilton" > wrote in message
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> >>> .. .
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> >>>> In article >,
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> >>>> jmcquown > wrote:
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> >>>>> On 12/10/2013 8:44 AM, wrote:
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> >>>>>> On Tue, 10 Dec 2013 04:56:50 -0800 (PST), A Moose in Love
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> >>>>>> > wrote:
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> >>>>>>
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> >>>>>>> How do they make them? To put a whole cabbage in a pot, then
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> >>>>>>> take off
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> >>>>>>> a couple of leaves, then back into the pot etc. That would be very
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> >>>>>>> very time consuming for a commercial outfit.
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> >>>>>>
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> >>>>>> They don't do it that way! If I am making them I put the cabbage in
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> >>>>>> the freezer for half an hour, leaves go limp and totally manageable.
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> >>>>>>
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> >>>>> That's a good tip, thanks! I haven't made cabbage rolls in a long
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> >>>>> time,
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> >>>>> probably because the leaves are such a PITA. I've never seen
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> >>>>> cabbage
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> >>>>> rolls in a restaurant (if that's what the OP is talking about when
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> >>>>> they
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> >>>>> say "commercial").
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> >>>>
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> >>>> By coincidence, I've got leftover cabbage rolls for lunch today.
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> >>>> Leftover from dinner at a local German restaurant. I've never
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> >>>> thought to ask how they soften the cabbage leaves.
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> >>>
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> >>> I have never made them but would like to learn!
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> >>
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> >> I usually just wing it, but this looks pretty good:
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> >>
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> >> http://www.food.com/recipe/golabki-p...e-rolls-297235
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> >>
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> >> The herbs in this recipe look pretty potent. I might cut back some.
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> >>
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> >> At the German restaurant, the sauce tastes faintly of green pepper
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> >> (capsicum, not piperum).
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> >
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> > Thank you <saved>! We do like those peppers ... but must I use rice??
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> >
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> Rice is traditional. The long baking time allows the raw rice to cook
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> with the juices of the beef & pork and the sauce. I'll have to dig out
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> my mom's recipe. For some reason I think she added a little sour cream
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> to the tomato puree.
> Jill
I've never used raw rice. Always cooked rice. Do you think the raw rice is better? I still simmer the rolls (in the oven) for about an hour. I might try some underdone rice. That might work, but wouldn't raw rice soak up too much liquid? On the other hand, I suppose you could add more liquid to account for that phenomenon.