Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
this post was submitted on 20 Oct 2023
118 points (96.8% liked)
FoodPorn
15779 readers
173 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Many of these recipes come from Ukrainian immigrants in North America. The size of the cabbage rolls also vary from region to region.
My mother has a similar recipe to this that was passed down from my great grandmother, that she got from her Ukrainian neighbors in Saskatchewan in the 1920s.
I had a coworker who was second generation Ukrainian-Canadian who has almost the exact same recipe.
These types of cabbage rolls are hard to find because nobody wants to poach them in tomato juice for 6 hours, and the result is tough chewy cabbage. Can't buy them, can't find them in any restaurant.
Hehehe. Baba is going to be angry?
I like the extra tomato sauce to keep them moist when I reheat them. I'm too fucking lazy to make 100 little ones. I'm Scottish, sorry for the abuse of your national dish!
No these look accurate. My mom adds extra tomato juice and cooks them low and slow until the cabbage melts in your mouth and the edges of the pan turn black.
The big issue I have with most cabbage rolls is they put too much emphasis on the filling. The filling doesn't matter, the spices don't matter. It's all about the cabbage. Towards the end of the batch I usually end up scooping out the filling and just eating the cabbage leaves and leftover tomato.
The cabbage is where all the flavour is. I love the cabbage.