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.

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. :-)

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

"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 11:52 PM, Sqwertz wrote:
> They have a bunch of Mexican ladies standing around stainless steel
> tables wearing hair nets and rolling cabbage leaves.
>
> -sw

Wow, nothing like racially profiling....

Good point. Try pans of Cedric's casserole. Dont top it with tomato soup. Tomato sauce is much better. Comes with cornbread of course. All kinds of ways to tweak the filling..throw a bit of kraut down in there to wake it up etc.

Cedric 's Adams) Casserole Recipe - Food.com - 476961

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

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
--

"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 >,
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 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 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 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 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.