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

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!

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

On Sunday, December 13, 2020 at 12:30:43 PM UTC-5, 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.

Properly spelled Gołąbki and pronounced "gaw WOAMB kee" or
"guh-LOOMP-key"

<https://www.youtube.com/watch?v=PoWXkkGLVJM>

We always called 'em "gwumpkies".

Cindy Hamilton

On 12/13/2020 1:08 PM, Cindy Hamilton wrote:
> On Sunday, December 13, 2020 at 12:30:43 PM UTC-5, 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.
>
> Properly spelled Gołąbki and pronounced "gaw WOAMB kee" or
> "guh-LOOMP-key"
>
> <https://www.youtube.com/watch?v=PoWXkkGLVJM>
>
> We always called 'em "gwumpkies".
>
> Cindy Hamilton
>
Thanks! I looked up a couple of recipes and those are baked rather than
slow simmered. I found a few recipes where they could be slow simmered
in a crock pot, I might try that with my mom's recipe.

Jill

On Sun, 13 Dec 2020 10:08:22 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 13, 2020 at 12:30:43 PM UTC-5, 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.
>
>Properly spelled Go??bki and pronounced "gaw WOAMB kee" or
>"guh-LOOMP-key"
>
><https://www.youtube.com/watch?v=PoWXkkGLVJM>
>
>We always called 'em "gwumpkies".

Not bimbimbap?

"Bruce" wrote in message ...

On Sun, 13 Dec 2020 10:08:22 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 13, 2020 at 12:30:43 PM UTC-5,
>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.
>
>Properly spelled Go??bki and pronounced "gaw WOAMB kee" or
>"guh-LOOMP-key"
>
><https://www.youtube.com/watch?v=PoWXkkGLVJM>
>
>We always called 'em "gwumpkies".

Not bimbimbap?

====

That's nice What do you put in yours?

On 12/13/2020 1:08 PM, Cindy Hamilton wrote:
> On Sunday, December 13, 2020 at 12:30:43 PM UTC-5, 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.
>
> Properly spelled Gołąbki and pronounced "gaw WOAMB kee" or
> "guh-LOOMP-key"
>
> <https://www.youtube.com/watch?v=PoWXkkGLVJM>
>
> We always called 'em "gwumpkies".
>
> Cindy Hamilton
>

Exactly! Wish I paid attention when my Polish grandmother made them.

On Sunday, December 13, 2020 at 3:48:22 PM UTC-5, Ed Pawlowski wrote:
> On 12/13/2020 1:08 PM, Cindy Hamilton wrote:

> > We always called 'em "gwumpkies".
> >
> > Cindy Hamilton
> >
> Exactly! Wish I paid attention when my Polish grandmother made them.

There's no reproducing her golabki, but Mr. Czeske said the key
was to use pork and beef, not just beef.

Not a costly experiment to try making them. Another old
friend said she softened the leaves by putting the cabbage
in the freezer, which was simpler than messing around
with boiling water.

Cindy Hamilton

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.

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

jmcquown wrote:

> 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.

Yes! Just variations on a theme though. Your Mom's is fine with me!

> 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.

No issue! I am pretty sure some of them added that too near the end.

> 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.

It's likely that at some past time, it came from there but it's also
seen in a lot of Eastern Europe and spread in variations across Russia.

Exactly as you say, it's not done in a thicker tomato sauce (if
authentic to the region). Canned tomato soup or juice would be dead on
the type used.

> 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.
>

Oddly, I've never had them baked and all but once, they were done in a
crockpot. The one other time they were stovetopped. No notable
difference I could tell?

On 12/13/2020 3:40 PM, jmcquown wrote:
> 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.

In real life, all that filling and sauce would be just as tasty in a
casserole without the one measly cabbage leaf surrounding each one. Just
a bit of green color, that's all.

I'd suggest wrapping each in 4-5 cooked cabbage leaves, not just one.

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