Comments on: alex’s mom’s stuffed cabbage

By: Nicole

Nicole — Sun, 28 Feb 2010 01:42:23 +0000

Mmm, comfort food. I followed this recipe exactly after several mishaps with other more elaborate stuffed cabbage recipes; my search ends here. This was the flavor I was looking for all along. Thank you and thank you to Alex’s mom for sharing.

By: technikat

technikat — Sun, 21 Feb 2010 02:06:51 +0000

2 comments –
Cat said that her Polish/Lithuanian family called stufed cabbage rolls “stuffed pigeons”. That’s probably because in Ukrainian “holubtsi” are “pigeons”.

The recipe sounds lots like my mom’s with some differences. She would always pre-cook the rice about half done. Also she often used pork instead of beef.

By: Noosa

Noosa — Thu, 18 Feb 2010 21:40:43 +0000

My mom used to make us this dish and stuffed grape leaves all the time. Now, these are emotional foods for me and my favorite foods.

By: mrs.h

mrs.h — Mon, 01 Feb 2010 22:39:51 +0000

Deb,
I have made these several times now. They come out just perfect EVERY time. These are now a part of regular menu at home. I love love love them. I could eat them everyday.
Thank you for sharing the recipe.

By: hannah

hannah — Sat, 09 Jan 2010 00:59:35 +0000

grace, do you have a good mandoo filling recipe you could share?

By: grace

grace — Fri, 08 Jan 2010 04:14:30 +0000

oooooooo :)
you should try to put cut cellophane noodles it this recipe too….
I use leftover mandoo* stuffing, and put it in the cabbage.
*mandoo is a korean dumpling

By: hannah

hannah — Wed, 16 Dec 2009 08:41:06 +0000

tried the recipe and it was an absolute hit! would you suggest freezing after they’re cooked or before?

By: 30 Dresses in 30 Days

30 Dresses in 30 Days — Thu, 12 Nov 2009 05:28:48 +0000

Deb I just made this tonight and OMG it was good. Different recipe from the last one I used and it was unbelievably delicious. I once had it at a friends and they got the bottom layer all crispy and I’m wondering if you have a suggestion as to how to get it like that. Will cooking it in the oven make the bottom layer crispy?

By: anna

anna — Sun, 08 Nov 2009 10:18:53 +0000

to stop Golabki burning put large leaves of cabbage on the bottom of the pan so its completely covered, i usually use ones from outside that were to ugly to get stuffed :) mniam

By: Liz

Liz — Sun, 04 Oct 2009 00:06:52 +0000

My mom is full blooded Italian and she made these without the veggies and rice. She says rice is just filler. She called them pigs in a blanket. If you want the real deal, mix together the ground beef, garlic, onion, breadcrumbs, one egg and some straight tomato sauce. Then stuff your leaves with that. You can even add some ricotta cheese to the meat mixture. I like to mix egg, ricotta, and garlic and let set overnight. Then mix it up with the rest of the stuff before stuffing. Mom also added more juice to the pot and threw in quartered potatoes so you just scoop and eat. OMG!!!! I’m going to make some right now!!!!