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Reged: 04/01/02 Posts: 8005 |
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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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geokills |
10/16/22 05:28 PM |
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CapSlinger | 10/16/22 06:20 PM |
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falcon | 10/17/22 05:02 PM |
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falcon | 01/15/24 05:46 PM |
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koraks | 01/16/24 06:02 AM |
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falcon | 01/17/24 07:20 PM |
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Rukus | 01/18/24 07:02 AM |
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falcon | 10/17/22 04:55 PM |
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