On 12/13/2020 2:58 PM, cshenk wrote:
> 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.
>
I'm sure there are many variations! Definitely no cumin seed or fennel
seed in anything my mother from the mid-west ever cooked. Feel free
to add whatever you like.

I think the sour cream in the sauce is what made her (and me) think it
is somewhat Eastern European. Spices other than black pepper would have
been exotic in Mom's world. Sour cream in cooking was an oddity in our
house, too. We never even had sour cream for baked potatoes. LOL I was
always under the impression Mom got this recipe from a young woman she
went to school with whose mother was Hungarian. I've got no way of
confirming that, just a memory when I asked her to write it down for me.

I do know the cabbage rolls are delicious. Looking around online, I see
they could be simmered in a crock pot on low, too. I might try that.

Jill