Then take a paring knife and remove the core.Fill a large stockpot with water and bring it to a boil.Boiling the head of cabbageįor mine, I go with the way Mama taught me. It makes it almost mushy and its integrity is compromised. I personally don’t like that as I find freezing the leaves messes with the composition of the cabbage leaf. Then once it’s partially frozen you remove it and as it softens the leaves pull off. Some folks use the freezer method where you put the cabbage head in a brown paper bag and put it in the freezer. Now everyone has their favorite method to remove the leaves. For these, you want luxurious full leaves. They are hard and if you try to peel them off they’ll crack and or tear. Cabbage leaves, unlike lettuce leaves, you just can’t peel off of the head. To make these, well they aren’t hard but they do take a little bit of time to make. Tomato paste (as that will help thicken the juices and keep it more gravy-like).You want the cabbage to be the star, not the “sauce”. Using tomato sauce made the dish a bit too “tangy” whereas tomato soup is more mellow on the palate. tomato soup (yes like the canned condensed stuff) – yes soup, not sauce.Growing up as poor as we were, Mom went with what we had on hand. Ingredients needed to make Mom’s Stuffed Cabbage rolls Others know them as halupki and others a golumpki. How do you refer to these? Some know them as cabbage rolls. Dad would use the tongs to pull out the leaves, put them in the colander and my Mom, sister and I would each trim the stems. I can still remember that hot cabbage smell and hot/wet air in the kitchen. I have so many countless memories where our kitchen was soooooooooooooo hot (we didn’t have AC growing up and we only had window fans) and Mom had 3 large canning pots on the stove with boiling water. I’ll dig it out to share the pic once my arm is better. I know I have a picture of me trying to hold it on my lap. This cabbage was so huge that I couldn’t lift it. The prize was Mom would cook our favorite dessert to go with her famous stuffed cabbages. Like there was the time we were harvesting cabbages from our garden and we each got to pick a single plant that we were in charge of to take care of. This dish, God this dish brings back so many childhood memories that I literally sat here for 30 minutes in a daze just remembering some of them. No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around! Find the recipe card at the end of the post.
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