On Sun, 13 Dec 2020 jmcquown wrote:
>On 12/13/2020 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

My mom would make a large potful, more than 20 rolls. The inner parts
of the cabbages were chopped and added to the pot, along with canned
crushed tomatoes... became stuffed cabbage rolls and sweet and sour
cabbage soup... sweet from raisons and sour from a lemon. No
condensed soup and no dairy