Another take on cabbage rolls

[atomicsmoke]

There are so many regional differences in cabbage rolls recipes in Eastern Europe, even within the same country.

For instance,in the region where I come from, they are gently boiled on the stove, rather than baked. The perfect ones are cooked in ceramic pots. In modern times we make do with cast iron. One big secret is a nice slab of bacon,or smoked backfat at the bottom of the pot, and a few links of dried smoked pork sausage between the rolls. And plenty of dill stems.

You probably can't tell the size from the picture - they are two bite rolls. I've seen smaller - bite size . A lot of labour goes into these.

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• atomicsmoke
• Jan 26, 2017

I always pick the ones at the top of the pot: the rice is al dente (not much rice in these).
Sour cream is a must

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• atomicsmoke
• Jan 26, 2017

 

[chef jimmyj]

Never had that combo of ingredients but looks and sounds great...JJ

 

[smokin peachey]

Yum![emoji]128077[/emoji]

 

[daveomak]

Holey kow...   another fantastic meal...   I love cooked cabbage...  especially when it is simmered in a huge pot of corned brisket and all the spices... 

So, is that rice and what? rolled up in the cabbage.. 

 

[atomicsmoke]

Not a fancy mix inside: ground pork (raw), sauted onion, uncooked rice, red pepper paste (little), salt, pepper, paprika.

 

[atomicsmoke]

Chopped cabbage on top of the rolls, during cooking, the smoked stuff at the bottom of the pot. Finish with tomatoe sauce over the chopped cabbage. 25min after it started boiling I took it off the stove and wrapped in towels. After 2h rest tastes heavenly.

 

[SmokinAl]

Yes Sir!

It sure looks delicious!

Al

 

[BGKYSmoker]

Wow

Those look really good, i bet taste is awesome too

 

[atomicsmoke]

Dave,

Missus reminded me the mix also had grated carrots cooked with the onion.

 

[daveomak]

 

[chilerelleno]

Looks great to me, I love stuffed cabbage.

Point!

 

[atomicsmoke]

Cabbage rolls (stuffed with ground meat and rice) is one of the dishes we always have for Christmas Eve dinner.

Additionally my wife rolled some with mushrooms instead of rice this year.

We boil them.

Here is the bottom of the pot: smoked ham, thyme, dill, skin from smoked backfat.

I got the thyme from under the snow.

Half way thru, while stacking the rolls, she added a piece of smoked (air dried) sausage cut in two.
All rolls in, topped with chopped cabage inner leaves (blanched). A mixture of water, homemade stock and tomatoe sauce+paste added as cooking liquid.

They are cooking now. The smells are driving me crazy.

 

[atomicsmoke]

 

[Rings Я Us]

Lol.. You just picked up a year later? I almost didn't notice this was a year ago too.
I never seen anyone use that type of cabbage for pigs in a blanket before..
Looks different. But bet it's good the same as regular cabbage.

 

[atomicsmoke]

Lol.. You just picked up a year later? I almost didn't notice this was a year ago too.
I never seen anyone use that type of cabbage for pigs in a blanket before..
Looks different. But bet it's good the same as regular cabbage.

No point in starting many threads about the same thing.

Savoy cabbage rollz more easily.

 

[bluewhisper]

I grew up with stuffed cabbage but that's another food that no one else in this house would eat.

My mother would steam a whole head of cabbage first. Cook rice, fry beef with onion, roll everything up and steam.

Hah but I beat all of you to the leftovers! Fried in bacon fat in cast iron, be careful not to scorch the cabbage. Breakfast of champions, at least until the Russians chase us into the sea again.

 

[Rings Я Us]

Yeah.. we layer a bunch in a big pot and add in a large can of tomato juice as the cooking liquid. Sometimes diced tomatoes got added in the mix or juice. We used the juice on mashed potatoes like it Was a gravy. I still do same.

 

[motocrash]

That Cabbage looks like tripe...

 

[atomicsmoke]

That Cabbage looks like tripe...

That's an idea! Lol