"Cindy Hamilton" > wrote in message
...
> In article >,
> Ophelia > wrote:
>>
>>
>>"Cindy Hamilton" > wrote in message
...
>>> In article >,
>>> Ophelia > wrote:
>>>>
>>>>
>>>>"Cindy Hamilton" > wrote in message
et...
>>>>> 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??
>
> I've seen other recipes that use barley or wheat groats. You probably
> can use anything that would work in a pilaf.

Thanks. I will have a look around)
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