cabbage rolls?
@3SnuggleBunnies (16374)
United States
December 27, 2009 12:02pm CST
I saw a recipie in a magazine and decided I'd like to make this for something different in our meal rotation. I've seen recipies for crock pot & oven.... wich one turns out better? Also any tricks to getting the cabbage leaves to become pliable? I've seen someone suggest freezing the head of cabbage & others to boil them.
2 people like this
4 responses
@katsmeow1213 (28716)
• United States
28 Dec 09
I've never tried them in the crockpot, just the oven. I boil the cabbage first... that's the tricky part. Raw or boiled it's hard to get them off the head of cabbage without tearing them. I wouldn't freeze it, I've done that with left over cabbage and it's impossible to work with... it's only good for soup after that.
I actually have a recipe for a cabbage roll casserole, so instead of rolling the meat mixture into the cabbage, you chop the cabbage into the casserole. I'm going to try that because it sounds easier and faster!
1 person likes this
@3SnuggleBunnies (16374)
• United States
31 Dec 09
I just got frustraited w/ the cabbage tearing so I shredded it & just chucked it into the crock.
@3SnuggleBunnies (16374)
• United States
31 Dec 09
They look so nice in the pics online & in Martha Stewart's last issue. I wonder if it's a specific type of cabbage you need to work with if that makes the differance? I dunno like I said I got urked and said forget all this drama to do this.
@katsmeow1213 (28716)
• United States
31 Dec 09
Don't blame you a bit... that is the hardest part of the meal.
@lilybug (21107)
• United States
27 Dec 09
I have always been too lazy of a cook to make cabbage rolls. I have made something similar though. You shred the cabbage and add it to ground beef, rice, and tomato sauce and season it. It is basically cabbage rolls without the rolling part.
1 person likes this
@3SnuggleBunnies (16374)
• United States
31 Dec 09
I did what you did except I tossed it into the crock pot. I guess I should of put the tomato sauce in it as it was cooking but I just dumped it over it in the bowl. I dunno, doesn't seem right to me. I'm going to probably add spaghetti sauce to it like another poster mentioned & I'll turn it into spaghetti. I think a lil of the flavor being not what I expected cause I use ground turkey (cheaper & healthier) and of course the first time making it. I think if I try something like that again it'll be along the line of porcupine meatballs.
@cream97 (29085)
• United States
3 Jan 10
Hi, 3SnuggleBunnies. I would think that boiling the cabbage leaves will make it pliable. They will be softer. Try adding a dash of butter too so that will loosen the leaves up. I have never heard of cabbage rolls. Are they any way similar to brussel sprouts?
@dorannmwin (36392)
• United States
30 Dec 09
I've actually never made cabbage rolls, but everytime I've known someone else to make them, the boil the cabbage for just a minute to make the leafs pliable. I don't really know how it would work if you tried to freeze it.
Have you actually given it a try yet because I'd be very interested to find out how they turned out and I would also like to know your recipe when you try it because it might just have to be something that I try myself to add some variety to our meals.
@3SnuggleBunnies (16374)
• United States
31 Dec 09
I took the one from allrecipies.com that was a cabbage rolls 2. I failed miserably with the rolls, the cabbage was just ripping all appart as I removed it from the head. After about a half dozen & only one comming off decent I gave up. I just took all the ingredients and put it in the crock & just told hubby it was ediable. I probably won't make it again that's for sure. But I'm sure the differance is too I use ground turkey instead of beef. It's like a meat loaf minus the loaf & bread crumbs but add cabbage to it. So I just shredded the cabbage & tossed it in. Don't need me being a cranky butt all day long because it didn't turn out as I had hoped.
