Comments on: alex’s mom’s stuffed cabbage

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!!!!

By: elaine

elaine — Tue, 25 Aug 2009 17:45:18 +0000

Jewish/ Hungarian verson: Add saurkraut and brown sugar to taste before baking. I just use ground beef, eggs and rice for the filling. If you are worried about the rice being fully cooked, use instant. People love, love, love this dish!

By: FireMom

FireMom — Sat, 01 Aug 2009 20:22:21 +0000

I just had to say that these are very similar to my grandma’s rolls (Polish). I decided to try your recipe, however, because hers does not have carrot and celery. And I’ll do just about anything to get some extra veggies into the kids.

Thank you. :)

By: madfelice

madfelice — Tue, 30 Jun 2009 00:30:52 +0000

I just made this using Kangaroo mince and a little sausage mince, added some chilli flakes(goes great with kangaroo!) with a tomato and eggplant passata sauce and cooked it on low in the slow cooker which I lined with cabbage leaves first. Can you say, delicious?

By: Robin

Robin — Fri, 12 Jun 2009 05:11:57 +0000

I’ve only recently discovered your site – and I’m completely addicted. Thank you! Have you ever stuffed a whole cabbage? I’m planning to try it this weekend, but every recipe I’ve seen leaves the tough bottom on. I know cooking with soften it, but I’m curious if you’ve ever tried cutting core from the bottom. I’m not sure if the leaves will fall apart without the thick bottom. If you’ve never tried, I’ll let you know if I end up with fallen cabbage layers instead of stuffed whole cabbage :-) Keep up the great work – you’re a great inspiration for us cooks-in-small-spaces.

By: Courtney

Courtney — Tue, 09 Jun 2009 14:49:41 +0000

I just made this last night for my husband and our 4 sometimes picky boys. OMG they were amazing!!! We are now going to include these on our favorite meals list…yeah something new to do w/ ground turkey!!! Oh I should say that I used ground turkey because we try to eat healthy and I added 2 garlic cloves (minced) to the meat mixture. I also used my homemade spaghetti sauce and then we sprinkled parm cheese on top. UMM UMM!!! Thank you!

By: Veggiesaurus

Veggiesaurus — Thu, 04 Jun 2009 19:44:49 +0000

I tried to make these vegetarian with firm tofu rather than beef. Final outcome: disappointing. In one batch I added in some feta which helped, but the overall lack of rich flavor still made them mediocre. However, I had left over mix which I simply didn’t have room to stuff into cabbage in the pan, and the next day I broke in an egg and fried the “batter” up like latkes. Topped with plain Greek yogurt (substitution for sour cream), they were yummy! I may attempt the stuffed cabbage recipe again, this time using a soy protein with a flavor closer to meat or maybe with eggs. But then again, considering the effort and my previous result, I may not.

By: deb

deb — Mon, 11 May 2009 00:18:09 +0000

Dear Deb,

I made these tonight, with….wait for it… soy crumbles instead of meat protein. And you know what? Amazing. I’m sure it’ s a “sacrilege” of some sort make these vegetarian (or even, really, vegan) but wow. Fantastic and very much like I remember my friend’s mother making them. I paired them with your quick pierogies and this was a meal fit for a queen. So good. So, so good. Thank you.

deb