Yes, that was the green of choice at home when I was growing up, too. It's not the same; a different animal...much softer, etc. but I always liked it.
Everyone makes stuffed cabbages differently, and they seem to become passionate about it. I've had people comment about the fact that mine aren't an oven variety.
My mom, grandmother, etc. made them the way that I still do:
Meat, rice, etc. rolled into cabbage leaves that have been par cooked...baby burrito style, lol! We use toothpicks, and remove for serving.
A pot of tomato sauce is on the stovetop, and the stuffed cabbages are added to it. They simmer for a while, then the cabbage rolls are served with mashed potatoes, and a vegetable, even though cabbage is a vegetable itself.
Thanks, and good luck with the salad!
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