Lehigh University police investigating hate crime on campus; Black student was assaulted multiple times April 20, 2023 at 1:03 pm Watch carefully so stuffed cabbages don't burn. Bring up and fold over the trimmed vein edge around the roll of meat mixture, wrapping the edge around the log of meat to where it is enclosed by the edge of the leaf of cabbage. A Polish woman once taught me to freeze my cabbage ahead of time to cut out the blanching step. The bituminous region (Southwestern Pennsylvania), where I find myself now, refers to them as pigs in a blanket which, I confess, confused the heck out of me when I first moved to Johnstown. Powered by American Hometown Media, Inc. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. You may need to adjust your cooking time and it can vary depending on the cabbage used each time. Do not add the beef yet. Layer stuffed cabbage rolls on top. Instructions. NOTE: You can skip the step of weighing the rolls down if you prefer. Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. So, how to cook Authentic Halupki Recipe? While cabbage simmers, heat oil in pan over med-high heat and saut onion and garlic 3-5 minutes until browned. Should the rolls be cooked in a tomato-based sauce or a meat broth? Thank you for paying attention to our recipe! Add cabbage rolls on top. Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes. There are several ways to roll the halupki, the video below shows the method I use. Our collection of traditional and popular Ukrainian recipes is here: Popular Ukrainian Recipes or Ukrainian Food. If you decide not to use the weight, just gently pour the 4 cups of water over the top of the contents of the pot. They are super tasty! We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls. Watch carefully so stuffed cabbages don't burn. The remaining inner portion of the cabbage head will be shredded and layered on top of the halupki when cooking. Place the Halupki rolls side by side in layers in the pan. Lift the leaf out of the boiling water. We love ground beef, but you could also use ground chicken, pork, veal, turkey, or no meat at all, just increase the amount of rice. Bethany is very passionate about maintaining a healthy lifestyle and clean diet. In a large Dutch oven, place some of the less desirable cabbage leaves you reserved in a layer on the bottom. We are in the middle of a move but I love cooking on Sunday afternoons so I made this yesterday and it was delicious!! Some people roll the halupki like an eggroll. I find this cooking this size recipe works very well in my 6 quart enameled Dutch oven. Cover, bring to boil, reduce heat and simmer 7 to 8 minutes. - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid. I always trim off the thick vein of the blanched cabbage leaf to make rolling easier; you can trim the vein flat with a sharp knife, or if the leaf is large enough, cut it off/out completely. Place an OVEN SAFE dinner plate that fits inside the diameter of the pot upside down on top of the contents (an upside down shallow pie plate may also be used). This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika, and tomato sauce. And how did I hear about them? Chop bacon into bite-sized pieces and fry. Run cold water over the rice in the strainer until the water runs clear or almost clear. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Set the leaves aside. Combine the tomato sauce, cabbage water, vinegar, and sugar together in a bowl. And, of course, what they are called is even debatable which I already covered earlier. Easy to follow recipe and how to prepare the head of cabbage to make a delicious meal. Serve, passing extra sauce at the table. They evoke fond memories of family dinners and holiday celebrations; our grandmother or the church ladies in the kitchen, boiling cabbage, stuffing and rolling the leaves electric roasters or baking pans filled to almost over-flowing with deliciousness. 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Depending on the size of your cabbage rolls, you should yield about 12 to 16 rolls. As mentioned, we were a little uncertain ourselves. This is a great way to buy cabbage when its on sale or when you have your garden just throw them in the freezer and its ready to go whenever you want cabbage rolls. When I started cooking on my own, I took making halupki up with a great passion. The left-over center can be chopped and layered in, too. 1 (14.5-ounce) can petite diced tomatoes, divided into 2 equal portions, 1 head cabbage, cored as much as possible, Core the head of the cabbage. Several years ago, we became inspired to make the recipe at home after visiting several Amish communities in beautiful Lancaster, Pennsylvania. Remove the center core of each head of cabbage. Heat oil in large saucepan over medium-high heat. Place the halupki into the over the cabbage leaves, if you are using them. Let leaves cool, then trim the thick rib on each leaf. Roll away from you to encase the meat. In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper. Core the head of cabbage. Take the two cans of tomato sauce and gently pour over all the wrapped cabbage rolls. Wash rice, drain, add to meat and mix well. Lazy Cook's Golumpki (Stuffed Cabbage), Halupki Casserole (Stuffed Cabbage Casserole). Powered by American Hometown Media, Inc. Sprinkle a little paprika on top of the sauce. I use a meat mixture that is equal amounts ground pork and 80/20 ground beef, un-cooked rice, and tomato soup sweetened with a little brown sugar as the sauce to cook my halupki in because I like its flavor and seasonings. Check out these step-by-step directions with photos. 2 Add onion, garlic and bouillon. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. We are so glad you enjoyed the cabbage rolls! A 9x13 will work just fine. Using the small cabbage leaves you prepped earlier by removing the veins, line the pot with 5 or 6 leaves. Be sure to use a large enough pot to fully submerge the head of cabbage and be careful not to over-fill the pot with water it could splash out or boil over creating a safety hazard! Place the rinsed rice in a small sauce pan that has a tight-fitting lid. Insert the knife where the vein starts to rise from the surface of the leaf. When choosing cabbage, pick a head that feels heavy for its size. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Start to roll the meat in the cabbage leaf, then tuck one side of the leaf in toward the center and finish rolling, Using your finger on the opposite of the fold-over where the loose cabbage is sticking out, tuck the edges into the filling. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Price and stock may change after publish date, and we may make money off Periodically check the sauce level and add some hot cabbage blanching water if the level is getting low or the sauce is drying out. 2 Tbs. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and top with all the crushed tomatoes, remaining sauerkraut, tomato sauce, and a few of the reserved whole cabbage leaves. Lesson: blanch the leaves! (Nutrition information is calculated using an ingredient database and should be considered an estimate. method Stove Top Ingredients For halupki (cabbage rolls) 2-3 lg heads of cabbage 10 lb ground beef or a combination of beef and pork 2:1 3 md onions, diced 2 green peppers, diced 1/2 - 1 head of garlic, minced (to taste) 1/8 - 1/4 c salad oil 1 jar 32oz sauerkraut drained and rinsed (optional) 2 jar Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. But, boy, oh boy, were we pleasantly surprised. Form oval type meatballs for each cabbage leaf. Learn the secret to making these genuinely mouthwatering delights! Place the rinsed rise in a small (2 quart) sauce pan that has a tight-fitting lid. We truly appreciate that!! * Percent Daily Values are based on a 2,000 calorie diet. Place on a tray and repeat the rolling steps until you have wrapped the remaining portions of meat mixture. - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito. Using a sharp paring knife, start coring the cabbage. Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up. Take a spoonful of the meat mixture and place in the center of a cabbage leaf, folding the sides of the leaf over until you have a roll. These Pennsylvania Dutch Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. EXPERT TIP: Ladle enough of the sauce over the rolls to cover them but be sure to leave enough sauce for passing at the table. Place halupkis in roasting pan, making 2 layers. Which European country will inspire your culinary journey tonight? Success depends on the size and condition of the cabbage you use. I always serve with mashed potatoes. garlic powder, 1 lb. 3 Add the cabbage. Using a dry measure measuring cup, measure out one (1) generous cup of the drained par-cooked rice. Add the ground beef to the mixture in the bowl. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. Leftover cabbage blanching water 4 cups to start and more if needed as the halupki cook. Pour over cabbage. Go for it! salt, 1 tsp. Preparing the halupki filling Dry rice in strainer Place 1/2 cup long grain white or Basmati rice (my preference) in a fine mesh strainer. 2 large cabbage heads, coarse outer leaves removed, 1 can chopped tomatoes with chiles, optional, Crumbl Launches Cookie Journal For Fans to Rate and Review Every Flavor Thats Ever Existed. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. In a large skillet, saute bacon and discard excess fat. This makes a tight package. Carefully lower the cored cabbage into the hot water. What ratio/types of meat? What you call cabbage rolls is dependent on where youre from; halupki, golumpki, gwumpki, or golabki, holubtsi, sarma, balandeliai (Lithuanian for little doves), or any spelling of the aforementioned just to name a few. Either way is perfectly acceptable. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. There is no need to thoroughly drain the rice; it will be covered with water for cooking. The sauce can be made up to 2 days in advance before baking the dish. You will likely be able to judge how many layers you will have by the number of cabbage rolls on the tray and how many fit in the first layer. This step is not one to involve the kids in! Or, find an extra pair of hands and a couple of large tongs to gently lower the cabbage head into the boiling water. If you're following a Paleo lifestyle of eating, you only need to make one little modification! Reserve 1 1/2 cups of cabbage cooking water. Preheat the oven to 350 degrees F (175 degrees C). Additional leaves may be removed for use in lining the pot for cooking the halupki and the remaining core will be shredded and placed on top of the halupki in the cooking pot. It is not a race and no ones judging! Each portion of filling for this recipe is basically a log that fits into the palm of your hand. For the purpose of demonstrating this recipe, I have used a cabbage weighing about three pounds. Place about 1/2 cup of meat on each cabbage leaf. Remember, it's all in your attitude. 2023 Warner Bros. Yay!! These posts will help guide you through making some of The Coal Regions favorite comfort foods. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Place cabbage in a stockpot; pour over enough water to cover. Grate with either a cheese greater, or in a food processor and press grated mixture into a strainer to get rid of excess moisture. We love to make a slightly sweet and slightly tart tomato-based sauce to complement the stuffed cabbage rolls. (I was taught to use my hands, NEVER a spoon.) Fill a stock pot about 2/3 full with water (the pot needs to be large enough to comfortably hold the head of cabbage with enough water to submerge the head. All rights Reserved. The sauce is a snap. Bring the water to boil and cook the cabbage until the leaves are tender, about 15 minutes. Using your fingers as needed to keep the sides tucked in, roll the halupki away from you engulfing the flap of cabbage created when you folded in both edges. Once the cabbage is in the pot, use the spoon to hold the cabbage down and pull the fork out. Some people just call them "stuffed cabbage leaves" or even "cabbage casserole." saurkraut drained ( reserve liquid) Place one prepped cabbage leaf on a work surface, trimmed vein edge closest to you. Boiling Pot Knife Mixing Bowl Grater Roaster or Large Casserole Dish Aluminum Foil Collander or strainer Pan (to cook 1/2 cup of rice) Ingredients 1 head Green Cabbage 2 large Onion 4 cloves Minced or Grated Garlic 1 can Campbell's Tomato Soup (or equivalent) 1 cup Water 1/2 cup White Rice (OPTIONAL) Cabbage, noodles, butter, onions, salt, pepper. Cover roasting pan with aluminum foil. Ingredients 1 head cabbage, cored water to cover teaspoon salt 1 pounds lean ground beef 1 pounds ground pork 1 cups cooked white rice 2 large eggs, slightly beaten cup finely chopped onion 2 tablespoons chopped fresh parsley teaspoon garlic powder teaspoon salt teaspoon ground black pepper 1 (28 ounce) can tomato sauce It became a family favorite that I stuck with throughout the years. and you wont be disappointed! My husband is a big fan of the additional cabbage, so in my Coalcracker Kitchen, I use every piece. Reduce heat, cover, and allow to remain at a simmer. She taught me how to make these Holubtsi. Should the rolls be cooked in a tomato-based sauce or a meat broth? We dined a restaurant where these were served family-style. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. These rolls are similar to Polish stuffed cabbage rolls. ** Nutrient information is not available for all ingredients. Add water to cover rice to about 1 1/2 inches above the level of the rice. There are countless variations on this traditional cabbage roll recipe. Using tongs or a meat fork, remove each cabbage leaf as it opens and pulls away from the head. I chose this recipe for the cook-along because it is straight-forward and beginner friendly. Make individual balls out of the meat mixture and roll them up in cabbage leaves. Until I learned their secrets & how to make them the REAL way. Once it comes to a boil, turn the heat down so the rice is at a low simmer and cook 7 to 8 minutes. Discovery, Inc. or its subsidiaries and affiliates. Use this faux rice in the recipe instead of the rice! Using a sharp paring knife, core the cabbage. Leftovers freeze well if you have any! Place the roll seam side down on a baking tray; repeat until either the cabbage leaves or the meat mixture is used up. We love to plate the rolls onto a small pool of the delicious sauce for each individual serving. 1 whole green cabbage, about 3 1/2 to 4 pounds, The remaining 2 ounces of tomato sauce leftover from making the filling, OPTIONAL: 4 strips good smoked bacon, un-cooked, Recipe by Lori Fogg, A Coalcracker In The Kitchen, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Copyright 2023 A Coalcracker in the Kitchen, Cook Along With A Coalcracker In The Kitchen. Cut center core out of cabbage and place, core side down, in boiling water. On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. In our Polish heritage, they're actually called Gobki (also known as Golumpki, Gwumpki, and Golabki), but the Slovak areas made the name Halupki a more recognizable name than Golumpki. Cover and boil slowly for about an hour or until cooked through and tender. 1 generous cup par-boiled Basmati or long-grain white rice (after cooking). saurkraut drained ( reserve liquid), (14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes. Once the par-cooked rice has cooled some, add the egg, ketchup, Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper to the rice and stir together. Meanwhile, saut chopped onion in butter in a medium skillet until tender and let cool. Whisk together the tomato soup, water, salt and pepper. Best, Kris & Wesley, Your email address will not be published. We call them delicious! Halupki (Cabbage Rolls) Recipe by Lori Fogg, A Coalcracker In The Kitchen Course: Recipes Cuisine: astern uropean, Coal egion Difficulty: Intermediate Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. In my neck of the woods, youd be hard-pressed to find a block party or church festival where these are not on the menu among the offerings at food stands. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Steam the cabbage head until the outer leaves are easy to remove. This stuffed cabbage recipe, known as halupki on the Ukrainian side of my family, is made with beef, pork, and rice encased in cabbage and drizzled with a thin, sweet tomato sauce. Use a meat fork in the top of the cabbage and a large spoon to support the underside when submerging it into the pot of boiling water for blanching. pepper, 1 Tbsp. Saute until translucent. Calories 169 kcal Ingredients 1 large head of green cabbage - cut into 1 inch pieces 2 tablespoons of olive oil. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Many countries claim to have reinvented the cabbage roll, but I think the best recipe was made by people in Romania. I often skip weighing them down. Bake the rolls for around 2 and a half hours, basting the rolls in the tomato sauce every hour or so. Using a spoon, mix the ingredients in the bowl together until well blended. Set aside for about 10 minutes. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. There were 14 leaves that were suitable for using for the rolls and several smaller ones blanched from the head of cabbage that were used to line the cooking pot. Be sure to leave some of the sauce for serving the final dish. All rights reserved. ground beef 1 c. chopped onion 1 t. salt 1/4 t. pepper 8 slices bacon, cut in 1-inch pieces 2 16-oz. And, of course, what they are called is even debatable which we already covered. - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves. Ingredients: one head of cabbage, 2 tbsp of oil or lard, 1 onion, 3 tsp flour, 1 small container of sour cream, paprika Filling: 0.5lb ground beef, 1tsp oil, rice (half a cup to a cup), water (twice as much as rice), 1 small onion, 1 egg, black pepper, one clove of garlic Prep Time: 40 minutes Make the filling and prepare the leaves These are the best! Pour the sauce mixture evenly over the cabbage rolls and cover the dish with foil. And how did I hear about them? Set aside. Place the rolled halupki, seam side down, tightly into the pot on top of the lining of cabbage leaves (the lining helps prevent sticking or scorching on the bottom while cooking.). With a touch of sweetness in the sauce, countering perfectly against the beef filling and cabbage leaves, this filling dish is perfect for feeding a hungry family on a chilly evening. Learn how to make this orgasmic dish one step at a time. 1 1/2 lb. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon! Mix tomato soup, sugar, vinegar, and water together. If youre looking to cook something a little outside the box, try this Halupki recipe and you wont be disappointed! Melt butter in skillet. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions). *** NOTE *** This tutorial is geared to cooks who are making halupki for the first time. Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. It still takes time to freeze and thaw, so blanching is best if you havent planned ahead by a couple days. Holidays Cocoa Rum Balls Maple Bourbon Pecan Tart Fresh Cranberry Chutney View More in Holidays. And thank you so so much for letting us know! It's a traditional comfort food dish that is cooked slowly on the stovetop and goes well with rye bread and butter. It was a hit with crowd. Remove core from cabbage. Once again, roll away from you to create a neat little roll. COPYRIGHT 2021 KRIS LONGWELL. Ready to make an amazing authentic farm-to-table dish? Get our cookbook, free, when you sign up for our newsletter. HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. 2023 The Arena Media Brands, LLC and respective content providers on this website. Try and minimize splashing of the hot water by using heat-resistant gloves, or grab a second pair of hands, and a couple of pairs of tongs to help you slowly lower the cabbage into the hot water. Your daily values may be higher or lower depending on your calorie needs. Rinse rice and cook it in 1/2 cup water until water is absorbed. In a medium size mixing bowl, stir together the condensed tomato soup, brown sugar, Worcestershire sauce, and black pepper. 4 By the way, did you know Brussels sprouts are actually tiny cabbages? Ingredients For halupki (slovak stuffed cabbage) 1 (4-pound) whole head of cabbage 1/2-cup raw rice 1/2-cup water 1 finely chopped medium onion 1 stick butter 1 1/2 lb. Place on a tray. I have another version here on A Coalcracker In The Kitchen that is more complex and yields a denser filling. You may have doubts about trying out stuffed cabbage rolls. Add the ground beef to the mixture in the bowl. Add mushrooms and cook another 2 minutes. Cover the rice with water, about 1 1/2 inches above the level of the rice. Halu-what now I hear you say? Bring the water back to a rapid simmer or low boil and blanch the head of cabbage. Let cool for 10 minutes. Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cooking the cabbage for the individual leaves is, honestly, many cooks least favorite part but its not rocket science, it just takes some patience and planning. Place an 8 or 12 quart stock pot filled 2/3 full of water over high heat and bring the water to a boil. Cover and cook three minutes or until softened enough to pull off individual leaves. Notify me of follow-up comments by email. In a medium size mixing bowl, stir together the condensed tomato soup, brown sugar, Worcestershire sauce, and black pepper. Steam the cabbage leaves and remove them from the core of the cabbage as directed above. Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation, Grandma Elaine's Unstuffed Sweet and Sour Cabbage, Grandma Jeanette's Amazing German Red Cabbage. This can be done by either setting the strainer in the sink and pouring the rice into it, or the way I do it because I have difficulty lifting a hot pot safely with my arthritic hands: use a large spoon to fish the bulk of the rice out of the water and deposit it in the strainer set in a bowl. these links. All rights Reserved. Amount is based on available nutrient data. Trim the thick vein of each leaf down or cut it out completely and discard. I now share with you. After baking, there will quite a bit of liquid in the dish. Gently place the edge side down on top of the broken cabbage leaves. Want to make these cabbage rolls yourself? They are super tasty! Each layer of rolls gets some sauce and a layer of sauerkraut on top of it, so split up your sauce and kraut accordingly. Pour V-8 juice over all to fill pan until rolls are not quite covered. Do not drain. Using a wooden spoon or your hands (my preferred method), thoroughly blend the meat with the rice mixture. Hi Jane! Reserve one cup of the water and drain the rest. Return the water to a rapid simmer or low boil. And for the amazing dish you get at the end of it, its totally worth the effort. Bring a large pot of water to boil. I measure the water using my thumb: I add enough water so that the level of water comes up to the top of my knuckle when the tip of my thumb is touching the rice. And, enjoy! Add more liquid, if needed. Place blanched cabbage leaf on a cookie sheet to cool. To make the 1 1/2 cups cooked rice needed in this recipe; Bring 1/2 cup long grain white rice and 3/4 cup water to a boil in a saucepan. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. Add a couple of tablespoons of the mixture along the middle of the cabbage leaf, lengthwise. Brown meat and drain. Place the lid on the pot or tightly cover your baking dish with foil. Theres something very therapeutic about making these Halupki (Stuffed Cabbage Rolls), the whole process sends me off into a trance! It still has a wonderful, sweet flavor that compliments the cabbage and filling. Although they vary slightly with the cook and region, the concept is the same; blanch a whole, cored cabbage head, pull off the leaves as they loosen, stuff the leaves with a filling then roll closed, layer them into a vessel, pour a broth or sauce over the top, cover and cook. Continue to boil until all the leaves have cooked, about 15 minutes. Bake for 2 to 3 hours or until the cabbage is tender. Rinsing rice Run cold water over the rice in the strainer until the water runs clear or almost clear. ground flaxseed & 6 Tbs. Born and raised "a coal miner's daughter" in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow "coalcrackers" and those who enjoy easy-to-make, budget-friendly foods that celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania. Overlap with the bottom of the leaf; fold in side edges and roll up. As kids, we called this dish "pigs in a blanket," and it was a favorite that my Grandmom often made. Rinse rice and cook it in 1/2-cup water until water is absorbed. Find a pot large enough to fit the whole cabbage inside. I should have removed the core (and washed it!) An iconic comfort food in the Anthracite Coal Region of Northeastern Pennsylvania, the dish features a mix of rice and ground beef rolled in individual cabbage leaves and baked in a sweet/tart tomato sauce. Even rolling techniques are a matter of personal preference! Whats more, thanks to her Asian roots, shes great at combining different cuisines to come up with something extraordinary. You will be tearing off the leaves to use as the base for this dish. 2023 Just A Pinch Recipe Club, LLC.
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