Fry
Pork and Rice Stuffed Cabbage Rolls
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6 Reviews
Terri S.
September 10, 2016
I just found this recipe and I'd like to thank you for it--it sounds REALLY good! My Romanian grandmother made something similar and I have tried to duplicate it... There weren't any mushrooms or bacon, but I am going to add them next time. There was a layer of sauerkraut and canned whole tomatoes on the bottom and in between the rows of cabbage rolls, and covering the top layer. The whole thing was cooked in a large lidded pot on the stove, rather than inside the oven. Definitely, the flavors meld after a day but it is hard to wait that long to eat them! And if course, mamaliga. 😀 I am getting some cabbage and going to make your recipe exactly as written. I might try freezing the cabbage head first...that sounds wonderful if it works. Thanks again.
Nostrovia_ca
January 8, 2012
Thanks, aargersi, and it definitely is a weekend afternoon project ~ have fun with them!
aargersi
January 8, 2012
Wow, these sound amazing! A perfect Sunday afternoon cooking project, absolutely love the layering in of sauerkraut and bacon. This goes on my to do list.
Nostrovia_ca
January 7, 2012
Thank you so much, Kukla, for your suggestions! I'm thrilled to find out about the jarred sour cabbage leaves. My grandmother's sour cabbage rolls were always my favourite, but I just don't see myself fermenting my own heads of cabbage ~ I love knowing that I can find leaves pre-soured for me.
A friend of mine, an editor of a local food magazine, had mentioned to me that there was a freezer method for softening the leaves, but neither of us was sure of how that would work. Now, thanks to you, we have instructions! I'll be sure to pass your tip on this method along to her as well.
Again, many thanks for these great suggestions!
A friend of mine, an editor of a local food magazine, had mentioned to me that there was a freezer method for softening the leaves, but neither of us was sure of how that would work. Now, thanks to you, we have instructions! I'll be sure to pass your tip on this method along to her as well.
Again, many thanks for these great suggestions!
Kukla
January 6, 2012
Dear Jodi, finely I read a recipe for “Sarmales”, (Romanian name for your Pork-and- Rice- Stuffed Cabbage Rolls) which is very close to our recipe. I would like to give you two useful suggestions. I am sure there are Russian delis in Canada and they carry jarred sour cabbage whole leaves. The brands’ name is “ZerGut” and I use it every time I make this dish, just soak them for a few hours in cold water, changing the water a couple of times. You will need 2 jars for your recipe.
Another good method to easily peel of cabbage leaves is to buy it two days ahead and freeze the whole head; then defrost it overnight in a pot of cold water and the leaves will come of like gloves and they will be soft, pliable and ready to roll. Happy cooking, Kukla!
Another good method to easily peel of cabbage leaves is to buy it two days ahead and freeze the whole head; then defrost it overnight in a pot of cold water and the leaves will come of like gloves and they will be soft, pliable and ready to roll. Happy cooking, Kukla!
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