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.

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 interesting. I've never known or thought of that. Whenever I've
made cabbage rolls, I would take off individual leaves and blanche
them to soft, not freeze.

G.

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").

Jill

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.

Cindy Hamilton
--

On 12/10/2013 10:30 AM, Cindy Hamilton wrote:
> 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.
>
> Cindy Hamilton
>
How lucky you have a local German restaurant! If you think about it,
please ask how they soften the cabbage leaves.

Jill

"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!

--
http://www.helpforheroes.org.uk/shop/

In article >,
jmcquown > wrote:
>>
>How lucky you have a local German restaurant! If you think about it,
>please ask how they soften the cabbage leaves.

When I moved to Ann Arbor, there were three. Now there are 1.5.
(The 0.5 is mostly a bar, but they still serve German food.)

I can't make any promises about asking how they do their cabbage
leaves; it might be February before I get back there. That's
a long, long time to hold something in this old head.

Cindy
--

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).

Cindy Hamilton
--

"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??

--
http://www.helpforheroes.org.uk/shop/

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

"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)

--
http://www.helpforheroes.org.uk/shop/

On 12/10/2013 11:04 AM, Ophelia wrote:

> Thank you <saved>! We do like those peppers ... but must I use rice??
>
I often use barley.

On Tuesday, December 10, 2013 8:44:22 AM UTC-5, 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.

I didn't know that. That's a must try. Favourite stuffed stuff are stuffed medium how peppers, cabbage rolls, which rank very close to the above, and then stuffed sweet peppers.

On Tuesday, December 10, 2013 10:15:23 AM UTC-5, 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").

My folks had a restaurant, and made their own cabbage rolls. It was much work. I was talking about cabbage rolls you find in a boxed meat store, usually frozen.

On Tuesday, December 10, 2013 11:15:30 AM UTC-5, jmcquown wrote:
> 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
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.

"S Viemeister" > wrote in message
...
> On 12/10/2013 11:04 AM, Ophelia wrote:
>
>> Thank you <saved>! We do like those peppers ... but must I use rice??
>>
> I often use barley.

Do you??? Hmm that's different, Thanks Sheila

--
http://www.helpforheroes.org.uk/shop/

In article >,
Ophelia > wrote:
>
>
>"Cindy Hamilton" > wrote in message
. ..
>> In article >,
>> Ophelia > wrote:
>>>
>>>
>>>"Cindy Hamilton" > wrote in message
t...
>>>> 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.

Cindy
--

In article >,
A Moose in Love > wrote:
>
>I've never used raw rice. Always cooked rice. Do you think the raw rice i=
>s better? I still simmer the rolls (in the oven) for about an hour. I mig=
>ht 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 t=
>o account for that phenomenon.

If I recall correctly, Dan Czeske's dad used par-cooked rice. Wish I
had his recipe.

Cindy
--

"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)
--
http://www.helpforheroes.org.uk/shop/

On 12/10/2013 2:56 AM, 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.
>
I bought some from Costco and the sauce was far too sweet and the
filling had so much filler material that it was pastey and caulky. The
ones that I used to have in grade school lunch were better - unlikely as
that may seem.

That is a pretty good idea for dinner though. I don't freeze or parboil
the leaves. I like to do things the hard way. :-)

On 12/10/2013 11:34 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 12/10/2013 11:04 AM, Ophelia wrote:
>>
>>> Thank you <saved>! We do like those peppers ... but must I use rice??
>>>
>> I often use barley.
>
> Do you??? Hmm that's different, Thanks Sheila
>
I cook the barley most of the way through first, otherwise it can break
a tooth.

"S Viemeister" > wrote in message
...
> On 12/10/2013 11:34 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 12/10/2013 11:04 AM, Ophelia wrote:
>>>
>>>> Thank you <saved>! We do like those peppers ... but must I use rice??
>>>>
>>> I often use barley.
>>
>> Do you??? Hmm that's different, Thanks Sheila
>>
> I cook the barley most of the way through first, otherwise it can break a
> tooth.

Thanks!!! I recently broke a tooth on a nut so I am not keen to repeat
that

--
http://www.helpforheroes.org.uk/shop/

Soften in boiling h20, then cut the heavy ribs off the cabbage leaves.

On Tue, 10 Dec 2013 09:44:22 -0400, 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.

But first decore.

On 12/10/2013 11:13 AM, Ophelia wrote:
>
> Thanks!!! I recently broke a tooth on a nut so I am not keen to repeat
> that

Don't let Sqwerty hear that...

On 2013-12-10 13:44:22 +0000, said:

> 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.

We tried cabbage rolls for the first time as week, and the leaf-peeling
was anarchic. Thanks for the tip; I'll certainly try it.

On 2013-12-10 16:38:08 +0000, Cindy Hamilton said:

> In article >,
> A Moose in Love > wrote:
>>
>> I've never used raw rice. Always cooked rice. Do you think the raw rice i=
>> s better? I still simmer the rolls (in the oven) for about an hour. I mig=
>> ht 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 t=
>> o account for that phenomenon.
>
> If I recall correctly, Dan Czeske's dad used par-cooked rice. Wish I
> had his recipe.

Last week we perused two (old) Swedish recipes and they both called for
cooked rice.

On 2013-12-10 15:32:30 +0000, Wayne Boatwright said:

> On Tue 10 Dec 2013 06:44:22a, told us...
>
>> 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.
>
> I've tried the freezer method, but personally don't care for the
> texture.
>
> I prepare the cabbage by first removing the entire core, then
> submerging in boiling water. Withe core removed, I can usually
> remove all of the leaves at one time without repeatedly returning the
> head to the boiling water.

The recipes recently studied indicated coring, then removing leaves
carefully undfer cold running water. It wasn't each. I had been
thinking next time I might core it, then take a half inch off the
entire bottom and work the leaves loose from the base side.

but first I'll try the freezer method. I love easy.

On 2013-12-10 23:41:23 +0000, Wayne Boatwright said:

>>> I prepare the cabbage by first removing the entire core, then
>>> submerging in boiling water. Withe core removed, I can usually
>>> remove all of the leaves at one time without repeatedly returning
>>> the head to the boiling water.
>>
>> The recipes recently studied indicated coring, then removing
>> leaves carefully undfer cold running water. It wasn't each. I
>> had been thinking next time I might core it, then take a half inch
>> off the entire bottom and work the leaves loose from the base
>> side.
>
> Perhaps I did it wrong (although it doesn't seem too likely), but
> when I tried the freezing method I found that the leaves were like so
> many vegetables that happen to freeze out in the garden and not very
> appealing to eat. Mine were much too limp and rather watery.

Perhaps you did, though I couldn't correct having never tried it and
otherwise having done it only once. But I figure the chilling portion
(30 minutes shouldn't *freeze* them per se), is done to make it easier
to get it off. I'd still boil them for 3 minutes, as in the directions
I've already tried. Once baked for 45 minutes or something, I'd expect
the to be limp of course...

On 12/10/2013 11:04 PM, Wayne Boatwright wrote:
>
> Granted, after baking the cabbage leaves are indeed limp, but it's a
> different kind of limp than what I found from freezing it. Thinking
> it over, perhaps I froze the cabbage too long. The person who told me
> about that method told me to free it over night.
>
And to let it thaw for quite a while! Freezing it overnight, cabbage
has enough water to become iced cabbage.

Jill

On 12/10/2013 11:33 PM, Wayne Boatwright wrote:
> On Tue 10 Dec 2013 09:27:05p, jmcquown told us...
>
>> On 12/10/2013 11:04 PM, Wayne Boatwright wrote:
>>>
>>> Granted, after baking the cabbage leaves are indeed limp, but
>>> it's a different kind of limp than what I found from freezing it.
>>> Thinking it over, perhaps I froze the cabbage too long. The
>>> person who told me about that method told me to free it over
>>> night.
>>>
>> And to let it thaw for quite a while! Freezing it overnight,
>> cabbage has enough water to become iced cabbage.
>>
>> Jill
>>
>
> I did let it thaw thoroughly, but I really didn't like the texture. I
> rather go the extra effort and do it the traditional way. It really
> doesn't take that long, and I prefer the results.
>
I was agreeing with you. Freezing overnight would definitely have a
negative impact on the texture when thawed. Mushy is all I can think to
describe it. Of course I've never frozen cabbage. I was commenting on
how I think it would turn out. I'm pretty sure the few times I made
cabbage rolls I did boil the cabbage. I don't remember if I cored it
first. If not, I certainly did afterwards.

Jill

"A Moose in Love" > wrote in message
...
> 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.

I didn't know that they did but they probably have some sort of machine.

On 12/11/2013 6:27 AM, wrote:

> It just occurred to me, I always use Savoy cabbage, this might not
> work so well with what I think of as white cabbage.
>
I find Savoy cabbage leaves much easier to work with.

"Wayne Boatwright" > wrote in message
. 190.14...
> On Tue 10 Dec 2013 07:41:54p, gtr told us...
>
>> On 2013-12-10 23:41:23 +0000, Wayne Boatwright said:
>>
>>>>> I prepare the cabbage by first removing the entire core, then
>>>>> submerging in boiling water. Withe core removed, I can usually
>>>>> remove all of the leaves at one time without repeatedly
>>>>> returning the head to the boiling water.
>>>>
>>>> The recipes recently studied indicated coring, then removing
>>>> leaves carefully undfer cold running water. It wasn't each. I
>>>> had been thinking next time I might core it, then take a half
>>>> inch off the entire bottom and work the leaves loose from the
>>>> base side.
>>>
>>> Perhaps I did it wrong (although it doesn't seem too likely), but
>>> when I tried the freezing method I found that the leaves were
>>> like so many vegetables that happen to freeze out in the garden
>>> and not very appealing to eat. Mine were much too limp and
>>> rather watery.
>>
>> Perhaps you did, though I couldn't correct having never tried it
>> and otherwise having done it only once. But I figure the chilling
>> portion (30 minutes shouldn't *freeze* them per se), is done to
>> make it easier to get it off. I'd still boil them for 3 minutes,
>> as in the directions I've already tried. Once baked for 45
>> minutes or something, I'd expect the to be limp of course...
>>
>
> Granted, after baking the cabbage leaves are indeed limp, but it's a
> different kind of limp than what I found from freezing it. Thinking
> it over, perhaps I froze the cabbage too long. The person who told me
> about that method told me to free it over night.

Hmm I am starting to think it would be easier for me to just put some
chopped cabbage on a plate and top it with some filling and sauce <g>

--
http://www.helpforheroes.org.uk/shop/

"S Viemeister" > wrote in message
...
> On 12/11/2013 6:27 AM, wrote:
>
>> It just occurred to me, I always use Savoy cabbage, this might not
>> work so well with what I think of as white cabbage.
>>
> I find Savoy cabbage leaves much easier to work with.

Yes I would have thought so. They are much softer when raw.

--
http://www.helpforheroes.org.uk/shop/

On 12/11/2013 9:59 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 12/11/2013 6:27 AM, wrote:
>>
>>> It just occurred to me, I always use Savoy cabbage, this might not
>>> work so well with what I think of as white cabbage.
>>>
>> I find Savoy cabbage leaves much easier to work with.
>
> Yes I would have thought so. They are much softer when raw.
>
First, I put a big pot of water on to boil.
I trim off the stump on the bottom of the savoy cabbage, and peel off
the desired number of leaves. Then I take a paring knife and carefully
trim off the raised bit of the main vein, to make the leaf easier to
roll. By now the water should be boiling (and the filling was made
before starting with the cabbage.
I drop some of the leaves in the boiling water - when they're just
flexible enough to wrap without cracking, I start filling them - plop
some on the leaf, roll over from the bottom, fold in the sides, finish
rolling, place seam side down in greased baking pan.

"Wayne Boatwright" > wrote in message
. 190.71...

> Well, there is that option. Therer are recipes for "unstuffed
> cabbage" casseroles. Overall, the same flavor, and the components
> are layered.

Ahhhh now that sounds a MUCH better option)) Don't suppose you use a
recipe for that? I'll have a wee search anyway


--
http://www.helpforheroes.org.uk/shop/

In article >,
Ophelia > wrote:
>
>Hmm I am starting to think it would be easier for me to just put some
>chopped cabbage on a plate and top it with some filling and sauce <g>

Ah, the ever-popular "unstuffed cabbage". Often prepared as a casserole.

Googling for it returns a ton of hits.

Cindy Hamilton
--

"S Viemeister" > wrote in message
...
> On 12/11/2013 9:59 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 12/11/2013 6:27 AM, wrote:
>>>
>>>> It just occurred to me, I always use Savoy cabbage, this might not
>>>> work so well with what I think of as white cabbage.
>>>>
>>> I find Savoy cabbage leaves much easier to work with.
>>
>> Yes I would have thought so. They are much softer when raw.
>>
> First, I put a big pot of water on to boil.
> I trim off the stump on the bottom of the savoy cabbage, and peel off the
> desired number of leaves. Then I take a paring knife and carefully trim
> off the raised bit of the main vein, to make the leaf easier to roll. By
> now the water should be boiling (and the filling was made before starting
> with the cabbage.
> I drop some of the leaves in the boiling water - when they're just
> flexible enough to wrap without cracking, I start filling them - plop some
> on the leaf, roll over from the bottom, fold in the sides, finish rolling,
> place seam side down in greased baking pan.

Thank you! Hmm depending on the filling, I can see this in my future for
tomorrow) I don't have a savoy cabbage but I do have a sweetheart cabbage
in the fridge. I asked in another thread ... I have been searching on line
for recipes and most of the ones I fancy seem to have rice which we dislike.
I was thinking grated potato instead?? What is your favourite recipe
please?

--
http://www.helpforheroes.org.uk/shop/

On 12/11/2013 9:46 AM, Ophelia wrote:
>
>
> "Wayne Boatwright" > wrote in message
> . 190.14...
>> On Tue 10 Dec 2013 07:41:54p, gtr told us...
>>
>>> On 2013-12-10 23:41:23 +0000, Wayne Boatwright said:
>>>
>>>>>> I prepare the cabbage by first removing the entire core, then
>>>>>> submerging in boiling water. Withe core removed, I can usually
>>>>>> remove all of the leaves at one time without repeatedly
>>>>>> returning the head to the boiling water.
>>>>>
>>>>> The recipes recently studied indicated coring, then removing
>>>>> leaves carefully undfer cold running water. It wasn't each. I
>>>>> had been thinking next time I might core it, then take a half
>>>>> inch off the entire bottom and work the leaves loose from the
>>>>> base side.
>>>>
>>>> Perhaps I did it wrong (although it doesn't seem too likely), but
>>>> when I tried the freezing method I found that the leaves were
>>>> like so many vegetables that happen to freeze out in the garden
>>>> and not very appealing to eat. Mine were much too limp and
>>>> rather watery.
>>>
>>> Perhaps you did, though I couldn't correct having never tried it
>>> and otherwise having done it only once. But I figure the chilling
>>> portion (30 minutes shouldn't *freeze* them per se), is done to
>>> make it easier to get it off. I'd still boil them for 3 minutes,
>>> as in the directions I've already tried. Once baked for 45
>>> minutes or something, I'd expect the to be limp of course...
>>>
>>
>> Granted, after baking the cabbage leaves are indeed limp, but it's a
>> different kind of limp than what I found from freezing it. Thinking
>> it over, perhaps I froze the cabbage too long. The person who told me
>> about that method told me to free it over night.
>
> Hmm I am starting to think it would be easier for me to just put some
> chopped cabbage on a plate and top it with some filling and sauce <g>
>
You can certainly do that! Or you could cook the cabbage and layer the
leaves in a casserole dish, top it with filling and sauce. Like a
lasagna, except with cabbage leaves instead of pasta.

Jill