Greta's Cabbage Rolls from this site were dinner tonight. They were really good. I was worried

[curious1]

about the amount of sugar in the sauce but it turned out well. I baked them for about an hour and a half and turned off the oven. To go with, we had some braised carrots from Fine Cooking, Lima beans with fresh sage, baby romaine salad and whole wheat rolls. Delightful dinner.

Edited to say I used half ground chuck and half ground pork.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=132342

 

[curious1]

Marg CDN, thank you for your explanation of the difference between Savoy and green cabbage. I've

wondered why some recipes call for savoy cabbage and your explanation of the difference between the two made perfect sense. Sad to say, Savoy is hard to come by here and very expensive.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=188901

 

[curious1]

And one more thing, I recently read to shave off the rib of the cabbage leaf instead of cutting it

out. I did that and it worked perfectly. The leaves rolled up nicely without my having to overlap a cut edge.

 

[florisandy]

I've seen that method while I was in "Hungarian Cabbage Rolls" googling-mode a couple of years ago.

The recipe looks delicious!

 

[marilynfl]

You can put leaves in the microwave for a few seconds and that will make shaving

the thick rib even easier.

 

[curious1]

Good tip! The leaves were already pretty soft from the boiling water used to remove them.

 

[Marg CDN]

Haven't had a good one since my MIL died. I miss her cooking.

I wish I had spent a day in the kitchen with her.