jmcquown wrote:

> On 12/13/2020 12:52 AM, cshenk wrote:
> > jmcquown wrote:
> >
> > > Usually around Christmas I turn to rib roast for dinner. This
> > > year I'm thinking of making Stuffed Cabbage Rolls. This is a
> > > recipe my mother used to make from time to time when we were kids
> > > and I've always loved it. Mom called them "Hungarian Stuffed
> > > Cabbage Rolls"; I have no idea if there is anything "Hungarian"
> > > about this.
> > >
> > > First you need to boil a green cabbage and set aside 8 large
> > > leaves for stuffing. Let them cool so they don't tear easily
> > > when handling.
> > >
> > > The Stuffing:
> > >
> > > 1 c. cooked long grain rice
> > > 1/2 lb. ground round
> > > 1/2 lb. ground pork
> > > 1/2 tsp. salt
> > > 1/4 tsp. pepper
> > > 1 c. minced onion
> > > 1 large egg, beaten
> > >
> > > Combine all the stuffing ingredients and divide into 8 equal
> > > portions. Wrap each portion in a cabbage leaf and secure with
> > > toothpicks.
> > >
> > > The Sauce:
> > >
> > > 1 can condensed tomato soup (paying attention, Gary? LOL)
> > > 1 cup water
> > > 1 c. chopped onion
> > > 4 TBS. sour cream
> > >
> > > Whisk ingredients together until smooth.
> > >
> > > Place the cabbage rolls in a deep pot and pour the sauce over.
> > > Bring to a simmer over medium heat and cook, covered, turning the
> > > cabbage rolls occasionally, 1 hour.
> > >
> > > NOTE: You could use tomato juice in lieu of the condensed soup and
> > > water and add the sour cream and onion and achieve the same
> > > result. It is not intended to be a thick tomato sauce like you'd
> > > use with pasta.
> > >
> > > Jill
> >
> > Klumpkies!
> >
> That's a term I haven't heard. Doesn't matter, these cabbage rolls
> are delicious.
>
> Jill

I think it's either Polish or Hungarian for what you made. Close
enough that the only shift might be seasonings added. Cumin seed often
used and most of the time a heavier hand with the black pepper. Pretty
sure I've seen some with Fennel as well.