Cabbage Rolls
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieGo to page 1 2 »»
This is the classic cabbage rolls recipe, the one I grew up with; classic as opposed to my “radical” cabbage rolls which is really a cross between cabbage rolls and morcon except that I used chicken instead of beef. If I am confusing you, take a peek here.
In a nutshell, this dish consists of cabbage leaves stuffed with a mixture of ground pork and finely chopped vegetables, secured with toothpicks and braised in tomato sauce. The kind of cabbage needed for this recipe is the native repolyo, the round tightly-packed variety with light green leaves.
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Hello Connie,
This recipe is like the polish traditional food named ‘goÅ‚abki’..only that inside they add rise and more friend onions, ground pork, salt and pepper and then wrapped it in the cabbage. After wrapping, they will be put in a water and simmer for 1 1/2 hours. With the sauce, you can use you own variation like the one you have there. Oh goÅ‚abki (read as gowomki) is one of my favorite traditional food in Poland. I will try your recipe too of cabbage rolls and i’ll share it here. My Polish friends really like our filipino way of cooking.
Kudos to your site..really informative for a newlywed like me. More power and happy cooking!
hello Miss. Connie,
WOw! this dish is mouth watering again!!! I will try this weekend..i know this is kinda’ out of the way question but do you happen to know how to cook tinomok? It is one of Gerry’s Grill specialty…i hope you will post it, if you ever you will make one and share it to us! God bless you always and your family!