I'll start it.

Rice is not necessary in the stuffing. I use a small individual-sized
container of unsweetened applesauce mixed into the meat. It adds 12
grams of carbs to a whole pound of chopped meat.

My aunt Pearl gave me this tip years ago. She told me to grate some
apple into the meat mixture as the pectin helps to hold the meat
together. I suppose one could grate some apple into the meat instead of
the applesauce.

Since we like our stuffed cabbage "sweet and sour" the applesauce adds a
touch of sweetness.

My mother would freeze a head of cabbage overnight. When she defrosted
it, the leaves were sufficiently wilted to stuff. It's a good tip if you
don't want to fuss with a pot of boiling water.

I make stuffed cabbage in the pressure cooker. It is a little less
"gassy" that way and a lot quicker.

There! You now have three tips for stuffed cabbage to start a new thread.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life