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Offlinefalcon
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Stuffed cabbage * 5
    #28001939 - 10/16/22 03:23 PM (1 year, 3 months ago)

Core cabbage, cut out the central stem, this lets heat in when you soften the cabbage.




Precook the cabbage in a pot of water to soften the leaves to make them easier to get off the head and to roll.



Cut out some of the rib, where it attaches to the stem it's usually tough and keeps them from rolling well.



This filling is a pound and a qaurter of ground 90/10 ground beef. To start I add an equal amount of rice, then onions, there's about 8 ounces of chopped, these onions were microwaved and the volume is less and one clove of garlic ran through a press



Add a couple of eggs, salt and pepper the onions and garlic to the bowl and mix it up, and after looking at it I added as much rice as I had to start.




Roll them



Line a pot with the cabbage scrap, that you haven't eaten while preparing



Break out some red cabbage, because you ate to much of the scraps and ran out of cabbage for rolling





Put some water in the pot, some tomatos, this time a can of small diced to tomatoes, salt, pepper and some whole garlic cloves.




Then cover the pot, bring it to a boil and then turn it down very low let it cook, this is less than a gallon, so about 30 minutes, turn it off and let it sit hot for another half hour.

Pot of stuffed cabbages when finished cooking.







Edited by falcon (10/17/22 05:07 PM)


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Offlinefalcon
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Re: Stuffed cabbage [Re: geokills]
    #28003417 - 10/17/22 04:55 PM (1 year, 3 months ago)

I haven't tried cheese in these, but this mix works well with cheddar when making stuffed peppers. I was tempted when making these to add some finely chopped jalepenos, there was one left from the last time making enchillada sauce sitting on another cutting board.

Some sausage if you have any left would be good in the mix, some of the time I use half ground pork and half ground beef.


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Offlinefalcon
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Re: Stuffed cabbage [Re: CapSlinger] * 1
    #28003428 - 10/17/22 05:02 PM (1 year, 3 months ago)

Quote:

CapSlinger said:

I think we'll try these but substitute the beef with mushroomz.:snoopyes:




Oh yeah, that sounds good, next batch at least some of them will be done that way.


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Offlinefalcon
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Re: Stuffed cabbage [Re: falcon] * 2
    #28622448 - 01/15/24 05:46 PM (12 days, 19 hours ago)




Buckwheat stuffed cabbage some with ground, some with Shaggy Parasol, some with paprika, all tasted good, the paprika was gritty.

Turkey and rice noodles and chickpea flour stuffed cabbage, also tasty.



Buckwheat in the pot.




I'm no longer cutting V out of the cabbage to remove the thick part of the rib. Slicing the raised part of the rib and then  peeling whatever will come off not only removes more of the stick in your teeth strands, but leaves a larger leaf that is easier to roll.


Edited by falcon (01/15/24 06:17 PM)


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Offlinefalcon
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Re: Stuffed cabbage [Re: koraks]
    #28625134 - 01/17/24 07:20 PM (10 days, 18 hours ago)

Might do some with roasted peppers as filler with buckwheat. I like the vegetarian ones as much as the ones wth meat. The chickpea flour is a good binder, but it clumps easily. The clumps are good though.

I eat most of the stuffed cabbage I make. My wife won't we had some at a party that were made and then frozen and reheated that were still frozen in places.


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