These turned out very well. Enjoy the link.http://whatscookingamerica.net/KarenCalanchini/Stuffed-Cabbage-Rolls.htm
RCP: Stuffed Cabbage Rolls
- Thread starter karennoca
- Start date
Karen, your recipe is almost identical to my mom's with the exception of the buffalo meat
and the rice. Mom used raw rice (River Rice in the box) with enough broth to soak into the roll and fluff the rice while cooking.
Mom also used tomato juice and sauerkraut. These are the four questions that I ask when someone tells me they make "pigs in a blanket":
1. Do you mean meat wrapped in cabbage---or tiny Vienna canned sausages wrapped up in canned bread dough, then baked?
If they answer to the former, I continue:
2. Do you use tomato juice or canned tomato soup for the cooking broth? (soup is too sweet in my opinion).
If they answer juice:
3. Do you line with sauerkraut...or just cabbage leaves?
If they pass the sauerkraut hurdle, I hit them with the rice question:
4. Raw or cooked?
If they answer "raw' then I assume we are somehow distantly related and refuse to marry them.
I'm not sure if it's my mom's Serbian recipe or my grandmother's Ukrainian recipe. I do know you have to wear a babuska when making it.
and the rice. Mom used raw rice (River Rice in the box) with enough broth to soak into the roll and fluff the rice while cooking.
Mom also used tomato juice and sauerkraut. These are the four questions that I ask when someone tells me they make "pigs in a blanket":
1. Do you mean meat wrapped in cabbage---or tiny Vienna canned sausages wrapped up in canned bread dough, then baked?
If they answer to the former, I continue:
2. Do you use tomato juice or canned tomato soup for the cooking broth? (soup is too sweet in my opinion).
If they answer juice:
3. Do you line with sauerkraut...or just cabbage leaves?
If they pass the sauerkraut hurdle, I hit them with the rice question:
4. Raw or cooked?
If they answer "raw' then I assume we are somehow distantly related and refuse to marry them.
I'm not sure if it's my mom's Serbian recipe or my grandmother's Ukrainian recipe. I do know you have to wear a babuska when making it.
Lots of recipes for cabbage rolls out there. These are addictive for me
I ate one for breakfast this morning and the stuff just keeps getting better each day. I was going to freeze the rest of it, but hubby wants me to keep it for lunches. I feel it is a rather healthy dish, with the addition of the leaner Bison meat, onions, garlic, cooked tomato product, lots of cabbage, and the fermented sauerkraut.
I ate one for breakfast this morning and the stuff just keeps getting better each day. I was going to freeze the rest of it, but hubby wants me to keep it for lunches. I feel it is a rather healthy dish, with the addition of the leaner Bison meat, onions, garlic, cooked tomato product, lots of cabbage, and the fermented sauerkraut.
I actually don't know. My paprika comes from my dh's family in Hungary. It's never really
labeled; just "paprika". No worries! I am sure it tasted wonderful w/o it; just an observation about how many versions of a true classic. Similar to variations on lasagne, chili, etc.
Your recipe sounds wonderful! And has inspired me to make it again.
labeled; just "paprika". No worries! I am sure it tasted wonderful w/o it; just an observation about how many versions of a true classic. Similar to variations on lasagne, chili, etc.
Your recipe sounds wonderful! And has inspired me to make it again.