Today’s stuffed cabbage with beef instead of pork. 8/27/24
New photos 7/8/2023
A family favorite that is sure to please. Make them large or make them small. Our son ate the inside but wouldn't eat the cabbage. Our daughter ate both. Guess who she took after and guess who our son took after? Yep you are right! That was when they were children. Now everyone likes them! Hope your family does as well.
Happy Cooking!
Starting this week I'll be posting some of our family favorite traditional recipes for you to enjoy!
Traditional and maybe a few I added a modern touch.
Happy Cooking!
M.J.
Starting this week I'll be posting some of our family favorite traditional recipes for you to enjoy!
Traditional and maybe a few I added a modern touch.
Stuffed cabbage, piggies in the blanket,Halupkies or Cabbage rolls whatever you like to call them.. It's all about making memories!
This meal was a favorite growing up..My grandmother on my Mom's side of the family was Slovak . She made these and Mom did as well. Yes for sure, I'm carrying on tradition and making them too.
Not everyone likes cabbage and it was hard getting my son to eat the cabbage when he was younger but he did love the inside. I am posting photos in case you have never heard of them or made them..They are eaten either with some nice fresh bread and butter or mashed potatoes and I add a little tomato sauce to them to give them a little more color..One thing for sure we only use ground pork. Mom never substituted any other meat.. Tender, juicy and I think the best meat for these absolutely wonderful cabbage rolls. Enjoy!
Note: Grandma mixed some sauerkraut along with the cabbage to top these cabbage rolls.
1 medium to large head of cabbage (cooked as below or you can microwave the head in a paper towel carefully )for several minutes.
1 lb. ground pork
1 small to medium onion (finely chopped)
1 cup cooked rice
1 egg beaten
1 tsp. salt
1/4 tsp. pepper
1-15 oz. can tomato sauce
In a large pot put 1 cup water. Make 4 indentations at the base of the cabbage(with a paring knife) in bottom as to allow cabbage to cook in center. Cover and bring to boil. Lower heat slightly and cook cabbage for approximately 30 minutes. Turn heat off. Take cabbage out of water and slowly remove piece by piece cabbage leaves. Fill each leave with 1 large tablespoon pork mixture.
Pork mixture: Place ground pork in large bowl, add chopped onion, cooked rice, salt and pepper. Add beaten egg. Mix(with hands) to make sure all ingredients are covered well. This above amount will make approximately 12 or 13 stuffed cabbage.
In a large pot, crock pot or baking dish put half of tomato sauce . Layer stuffed cabbage until all cabbage is used. Chop or cut up the rest of the cabbage(coarse or fine) and add to top and finish with the other half of tomato sauce. You can cook on top of stove slowly covered, as not to stick or use a crock pot set on high for approximately 3 to 4 hours. If you decide to bake. Bake covered in 350 oven for approx. 2 hours or until cabbage is tender.. Happy Cooking!!!!!!
1/26/12
This meal was a favorite growing up..My grandmother on my Mom's side of the family was Slovak . She made these and Mom did as well. Yes for sure, I'm carrying on tradition and making them too.
Not everyone likes cabbage and it was hard getting my son to eat the cabbage when he was younger but he did love the inside. I am posting photos in case you have never heard of them or made them..They are eaten either with some nice fresh bread and butter or mashed potatoes and I add a little tomato sauce to them to give them a little more color..One thing for sure we only use ground pork. Mom never substituted any other meat.. Tender, juicy and I think the best meat for these absolutely wonderful cabbage rolls. Enjoy!
Note: Grandma mixed some sauerkraut along with the cabbage to top these cabbage rolls.
1 medium to large head of cabbage (cooked as below or you can microwave the head in a paper towel carefully )for several minutes.
1 lb. ground pork
1 small to medium onion (finely chopped)
1 cup cooked rice
1 egg beaten
1 tsp. salt
1/4 tsp. pepper
1-15 oz. can tomato sauce
In a large pot put 1 cup water. Make 4 indentations at the base of the cabbage(with a paring knife) in bottom as to allow cabbage to cook in center. Cover and bring to boil. Lower heat slightly and cook cabbage for approximately 30 minutes. Turn heat off. Take cabbage out of water and slowly remove piece by piece cabbage leaves. Fill each leave with 1 large tablespoon pork mixture.
Pork mixture: Place ground pork in large bowl, add chopped onion, cooked rice, salt and pepper. Add beaten egg. Mix(with hands) to make sure all ingredients are covered well. This above amount will make approximately 12 or 13 stuffed cabbage.
In a large pot, crock pot or baking dish put half of tomato sauce . Layer stuffed cabbage until all cabbage is used. Chop or cut up the rest of the cabbage(coarse or fine) and add to top and finish with the other half of tomato sauce. You can cook on top of stove slowly covered, as not to stick or use a crock pot set on high for approximately 3 to 4 hours. If you decide to bake. Bake covered in 350 oven for approx. 2 hours or until cabbage is tender.. Happy Cooking!!!!!!
 |
| Cut into core in 4 places |
Mix well all ingredients
 |
| I large tablespoon meat mixture |
 |
| Fold side to side |
 |
| Tuck sides in and ready to go |
 |
| A made approx . 12 to 13 rolls |
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| Layer in pot or pan |
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| Sauce on top |
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| Delicious and ready to eat!!!! |
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1/26/12
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