Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: GusRobin on September 09, 2017, 04:46:36 PM
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However you pronounce it, they are Polish stuffed cabbage.
There are many recipes, I use my grandmother's.
Put the cabbage heads in water, bring the water to a boil, then turn it down and soak the cabbage for a couple of hours. You want to soften the leaves.
(https://i.imgur.com/XQ2WS1B.jpg)
Saute chopped onion and chopped salt pork until brown, set aside.
(https://i.imgur.com/FE6hFiX.jpg)
Make some rice (no picture- rice is rice)
Mix the rice, salt pork, onions with ground beef (uncooked beef). I use a mixture of ground beef and Jimmy Dean sage sausage.
(https://i.imgur.com/Tlzj2jB.jpg)
Drain the cabbage, core it and then peel off the leaves. Depending upon your cabbage, you will get a number of leaves that fall apart. You want the ones that are intact. But save the ones that fall apart.
Next you trim the stems off the leaves so that the leaves will be more pliable.
(https://i.imgur.com/M1Xi8km.jpg)
I use a very sharp knife and wear a chain glove based upon past "incidents".
Then you put some of the meat/rice mix in the trimmed leaf and roll them tight -like a wrap. The amount of mix will depend upon the size of the leaf.
(https://i.imgur.com/hWXPJXo.jpg)
Take a roasting pan (with cover) and line the bottom with a layer of the "rejected" leaves. Put the stuffed rolls in the pan. After the first layer is full, cover with a can of peeled tomatoes (squash the tomatoes).
(https://i.imgur.com/QtwkFSE.jpg)
Cover with another layer of the rejected leaves.
(https://i.imgur.com/4XvCdWq.jpg)
Repeat the process adding layers until the pan is full. Top the last layer with the rejected cabbage and squashed tomatoes.
(https://i.imgur.com/NwN1yin.jpg)
Cover, and put in the oven at 350* for 45 minutes, then reduce to 300* and cook for about 6 hrs.
When done you can eat as is or fry them a bit. I like them fried.
So they are in the oven, I am watching the Tide roll, and will stuff some kielbasa and pepperoni tonight to smoke tomorrow. Busy weekend.
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Roll Tide Roll
Oh those are going to be good, thanks for the recipe and technique. Never heard of them but i love a combo of cabbage, onions & 'maters. Salt pork makes everything better
Like the chain gloves
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Boy those look and sound good Gus!
My grandma used to make those and they were wonderful, but I do remember being about ten or eleven and farting like an old sailor after having several of those cabbage rolls. They tasted so good so I just kept eating them. ???
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You know Gus...Those freeze well, and - I hear that they Fed Ex Overnite particularly good....! ;) :D
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That looks delicious Gus!!! Bookmarked to try! Don
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I'd sure like to give those a try
Sent from my iPad using Tapatalk
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You know Gus...Those freeze well, and - I hear that they Fed Ex Overnite particularly good....! ;) :D
Yeah, I usually send some to my sister in Cape Cod every Christmas.
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You know Gus...Those freeze well, and - I hear that they Fed Ex Overnite particularly good....! ;) :D
Yeah, I usually send some to my sister in Cape Cod every Christmas.
They may not keep that well when you ship them that far... but I would bet they will make it al the way to my house in perfect condition! ;D ;D ;D
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Thank You .....Bookmarked.
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Great job ... My Mother used to make these all the time. I love em and need to make my own real soon!! Thanks for the recipe :thumbup:
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Looking good Gus..my Romanian grandma made them with sauerkraut instead of the tomatoes..she spread layer of ham skin on the bottom and top of the galustas, in Romanian..I'm the only one to make them any more..enjoy. .☆´¯`•.¸¸. ི♥ྀ.
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Those bring back memories, Gus. My grandmom (Polish side) used to make something like that, too.
BD
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Sounds & looks delicious.
Thanks for sharing.
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Looks great Gus :thumbup: