Looks great, I'm adding cabbage to the grocery list. Growing up we always had Campbell's Tomato Soup with a little brown sugar and vinegar added to it on our cabbage rolls, I have been using a 50/50 blend with the crushed tomatoes.
That's two mmm's chubs... I'll call the Shmenge Brothers to see what they think :) As for beef or pork, different locales use different ratios... I prefer the blend. Give them a try, tell us how they turn out!
Never thought about the oats in the spice mill. Very cool. We freeze the cabbages at work to get them soft as we peel the layers though. Either way the end result is what matters.
In Greece we make the same recipe, but with no tomato sauce. After the cabbage rolls are cooked through we make an Avgolemono sauce (egg and lemon) or a bechamel sauce.
@@OurFinalFreezer A trick that I just learned from my grandma, is to freeze the cabbage whole the night before, and when you defrost it the leafs are ready for rolling. So you dont have to boil a big pot and wash it.
@@sapounious Hello! The boiling part is my least favorite part of the recipe. Does the leaf freezing really keep you from having to boil the leaves first please?
Babcia's version was much different. I have to believe it was/is based on the region of Poland. My recipe is 2lbs beef, 1 lb pork, salt, pepper, rice--that's it. No garlic, no onion, no tomato, etc. lol. Weird. I often wonder what region our recipe comes from.
Looks great, I'm adding cabbage to the grocery list. Growing up we always had Campbell's Tomato Soup with a little brown sugar and vinegar added to it on our cabbage rolls, I have been using a 50/50 blend with the crushed tomatoes.
Love it! I bet the crushed tomatoes adds a great texture
Cabbage rolls and coffee mmm good. I will have to try this recipe. When making cabbage rolls I just use beef.
That's two mmm's chubs... I'll call the Shmenge Brothers to see what they think :)
As for beef or pork, different locales use different ratios... I prefer the blend. Give them a try, tell us how they turn out!
Yum ,not had those for over 30 years, must make some now, thanks. Cheers Fritzy 🍻
Enjoy! Let us know what you think!
Never thought about the oats in the spice mill. Very cool. We freeze the cabbages at work to get them soft as we peel the layers though. Either way the end result is what matters.
Yeah, freezing the cabbage is another way to go. Thanks for mentioning it!
In Greece we make the same recipe, but with no tomato sauce. After the cabbage rolls are cooked through we make an Avgolemono sauce (egg and lemon) or a bechamel sauce.
Sounds delightful, thank you for the comment!
@@OurFinalFreezer A trick that I just learned from my grandma, is to freeze the cabbage whole the night before, and when you defrost it the leafs are ready for rolling. So you dont have to boil a big pot and wash it.
@@sapounious Hello! The boiling part is my least favorite part of the recipe. Does the leaf freezing really keep you from having to boil the leaves first please?
Babcia's version was much different. I have to believe it was/is based on the region of Poland. My recipe is 2lbs beef, 1 lb pork, salt, pepper, rice--that's it. No garlic, no onion, no tomato, etc. lol. Weird. I often wonder what region our recipe comes from.
Why you add a table spoon of water to boiling water??! 🙄🙄