A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
Whatever.
When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
And on another note, anyone ever have stuffed grape leaves?

wrote:
> A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
> Whatever.
> When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
> These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
> And on another note, anyone ever have stuffed grape leaves?
>

My mother in law (long dead german lady) made good cabbage rolls.

She used a lot of meat, but you could make them with only rice if
you are a vegan. Or even tofu.

Grape leaves sound like a greek dish, but I reckon you could stuff
your cabbage with that too.

On Fri, 5 Mar 2021 16:48:20 -0800 (PST), "
> wrote:

>A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
>Whatever.
>When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
>These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
>And on another note, anyone ever have stuffed grape leaves?

Dolmadakia, yes.

--
The real Bruce posts with Eternal September

On Friday, March 5, 2021 at 7:48:24 PM UTC-5, wrote:
> A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
> Whatever.
> When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
> These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
> And on another note, anyone ever have stuffed grape leaves?

I've had stuffed grape lives in restaurants many times. I've made them once.

Cindy Hamilton

On 3/5/2021 8:00 PM, Bruce wrote:
> On Fri, 5 Mar 2021 16:48:20 -0800 (PST), "
> > wrote:
>
>> A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
>> Whatever.
>> When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
>> These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
>> And on another note, anyone ever have stuffed grape leaves?
>
> Dolmadakia, yes.

I've made both cabbage rolls and grape leaf rolls, once each. I wasn't
impressed with the leaf covering. I prefer stuffed (or deconstructed)
green peppers better...adds more taste.

In any case, it's the filling that really counts.

On Saturday, March 6, 2021 at 4:24:12 AM UTC-5, Cindy Hamilton wrote:
> On Friday, March 5, 2021 at 7:48:24 PM UTC-5, wrote:
> > A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
> > Whatever.
> > When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
> > These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
> > And on another note, anyone ever have stuffed grape leaves?
> I've had stuffed grape lives in restaurants many times. I've made them once.
>
> Cindy Hamilton
My neighbor swears by stuffed grape leaves. He's Romanian and says they are stuffed with ground lamb, rice and seasonings. I've never had them. I can get cabbage, peppers for stuffing, but I've never seen grape leaves for sale.

On Sat, 6 Mar 2021 12:19:19 -0500, Gary > wrote:

>On 3/5/2021 8:00 PM, Bruce wrote:
>> On Fri, 5 Mar 2021 16:48:20 -0800 (PST), "
>> > wrote:
>>
>>> A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
>>> Whatever.
>>> When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
>>> These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
>>> And on another note, anyone ever have stuffed grape leaves?
>>
>> Dolmadakia, yes.
>
>I've made both cabbage rolls and grape leaf rolls, once each. I wasn't
>impressed with the leaf covering. I prefer stuffed (or deconstructed)
>green peppers better...adds more taste.
>
>In any case, it's the filling that really counts.
>
I mainly know dolmadakia from cans. The leaves add a light bitter
flavour.

--
The real Bruce posts with Eternal September

On Saturday, March 6, 2021 at 12:44:33 PM UTC-5, wrote:
> On Saturday, March 6, 2021 at 4:24:12 AM UTC-5, Cindy Hamilton wrote:
> > On Friday, March 5, 2021 at 7:48:24 PM UTC-5, wrote:
> > > A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
> > > Whatever.
> > > When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
> > > These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
> > > And on another note, anyone ever have stuffed grape leaves?
> > I've had stuffed grape lives in restaurants many times. I've made them once.
> >
> > Cindy Hamilton
> My neighbor swears by stuffed grape leaves. He's Romanian and says they are stuffed with ground lamb, rice and seasonings. I've never had them. I can get cabbage, peppers for stuffing, but I've never seen grape leaves for sale.

I've seen grape leaves in jars in the international section of the grocery store. And,
of course, growing wild in my yard every year.

Lamb isn't required. I get vegetarian stuffed grape leaves at a local Syrian
restaurant. They're the best I've ever had; the cook knows exactly how to
get the leaves tender without overcooking the filling.

Cindy Hamilton