russian cabbage recipes

If you do, please let me know how it turns out! Question: do you have a braised cabbage recipe, vegetarian style??? Would you like any meat in the recipe? Thank you for the tip about freezing the cabbage first. Thank you so much for sharing. Oh, just in case anyone is interested, I used ground beef instead of pork, and it was still so delish! Have you ever tried this recipe with sour cabbage? Drain and set aside. in Romanian they are called Sarmale. Thank you for your kind words and hope to hear from you again. It is my family recipe and I’ve always preferred it since this is how my mother made cabbage rolls and I grew up with the taste. Cabbage leaves stuffed with a savoury combination of ground beef, pork, rice and vegetables, then cooked in the oven in a creamy tomato sauce. Wow, what an amazing response, Jen! They cost around $5 but it’s nice to not deal with boiling or freezing the leaves. Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan. click here for a photo: * Percent Daily Values are based on a 2000 calorie diet. These look amazing! I was recently watching one of her Edim Doma shows and she was making this braised cabbage. I made slight changes since neither of us are big ketchup fans. Mmm Mmm Mmm, I love “tyshona kapusta” my mom always makes it, but with “kvashena kapusta” and i always thought that it was so complicated to make, but it really isn’t, Thanks so much for posting this recipe, i love it, i will make it this week, i like it that this recipe calls for just fresh cabbage I’ve used this method for the past 25 years or so. Very similar to my moms. In the pot, cut the shredded leaves (the ones that are not too perfect to stuff) in small pieces. I made them for an American church picnic and I had a couple elderly polish men come up to me and say that they were excellent…Thank you so much for the recipe!! Fry with a bit of oil, add salt + cumin. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. Braising is a method by which the food is first fried lightly, then … ), ground chicken breast instead of pork. It is the classic cultural soup in russian cuisine. Add sugar, pepper corns, lemon /lime juice, pressed garlic and caraway seeds into the bowl. I will try this soon. We love cabbage and all your cabbage recipes that I’ve tried are delicious. I halved the recipe and put the rolls and sauce in an oven safe dish. My mother never did that but I use a new method for separating cabbage leaves, which is much easier and faster. Thank you so much for sharing that with all of us, Taisa! When the cabbage is rolled up from the wide part to the top, the roll resembles a pigeon breast. What size quart cast iron dish did you use for this recipe? I ran out of sour cream so I used heavy cream. . Remove bay leaves before serving. I’m so glad you enjoyed that. I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. Cover skillet, reduce heat to low and steam about 10 minutes. I am just now coming across your recipe. Ground beef should never be cooked this long, so it’s no surprise it was inedible after 6.5 hours of cooking. Do you think it could be because I packed them too tightly in the pan? When almost done, mix in 2 Tbsp of sour cream. Last updated Dec 10, 2020. Copyright © 2020 Vikalinka on the Brunch Pro Theme. The kind that hangs off the bottom of the oven rack. Sauté about 3 minutes, stirring frequently. So far this is one of our staples. My blog is, Yes, that would be great! When cooked through, add it to the mixing bowl with cabbage, carrots and onion. Usually sour cream curdles when cooked over intense heat so if you simmer cabbage rolls over gentle heat it shouldn’t curdle. Add the potatoes, cabbage and sauerkraut to the broth. DIRECTIONS. FREE BONUS: 5 Secrets to Be a Better Cook! I love promoting Russian dishes to the rest of the world! Generally, slight curdling doesn’t affect the taste or even texture. Other meat: Chicken or pork cuts of meat with bones like drumsticks, thighs or ribs can be used. Thank you! We make them a bit differently than you do, but yours sound wonderful as well. Enjoy your cabbage rolls, Randy! Thank you for sharing your tasty recipe, Hala! We never measure so I can’t really give you exact amounts. Since I am only 14, I have time to cook and I wanted to try out some Russian recipes. So I was a bit unsure, but decided to just try the purple cabbage. Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. Great tips, Tammy!! That is such an amazing response from people, Lena! Have to try your version! Later I got a call from her saying it was very good and she liked it, so thank you for giving us this delicious recipe! It’s a winter staple here in Serbia. It turned out sooooo good. Do you have any tips on how to make sure the sour cream doesn’t curdle? So, so, so fantastic! You have to boil it long enough for the leaves to become pliable but not too long so they turn mushy. You can regulate the latter by playing with sauerkraut and fresh cabbage … These rolls are stuffed with a mixture of extra lean proteins. She would use tomato soup instead of canned tomatoes for a mellower flavor. Hi! My husband ate the whole thing in one day!! Would you mind if I reprinted it with slight changes on my blog and linked back here? Rubbing sliced cabbage with salt will release the juices and make the Russian slaw moist and tasty without too much oil. Add this on top of the rolls. Thank you for having a “Russian” tab , Wow, Heather!! Did this last week and it was DELICIOUS! It’s rather thin like soup instead. My husband and I were both thrilled with the results. I’m Filipina and my husband is from Ukraine. Reduce temperature to medium-low after 20 min. It feels great when you ace something the first time around, isn’t it?! This takes me back to simpler, humbler times. Add the onions and garlic, reduce heat to medium and cook 5 to 6 minutes, stirring often or until onion begins to soften. Russian Cabbage Rolls Golubtsi (Authentic Recipe). And good luck in nursing school, I know exactly how you feel. It never lasted long enough for us to freeze. Cabbage has LOADS of vitamin C, more than oranges! The night before defrost cabbage and keep them in the fridge until you are ready. Add 2 Tbsp of olive oil. Hmm, I should try that! I am very tempted to try, I hope I don’t burn the house down! Or, when you remove from the freezer and We are so happy you're here. Do you mean cabbage fermented whole? I had to add 1 more tblsp. And cabbage mixture and set the heat to medium. Aside, smash some garlic add to them dried peppermint and…. I am sure that I read your recipes on Facebook and Oe was for cabbage soup. I made this for my family last night, to go with some pierogies I had in the freezer. Thank you for sharing! Such a great idea to freeze the cabbage instead of boiling it. You’re so welcome, Stephanie! My husband likes to eat his with Sriracha; I prefer to have mine sprinkled with vinegar or lemon juice. I’ll definitely try the freezer trick. I was excited when I saw this recipe because it is exactly like a Lithuanian dish that my husband and I have fallen in love with. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat. If I don’t have a cast iron pot, would you recommend putting them in a classic glass baking dish and cover with aluminum foil? Mmm… now that I think about it, I should make a batch for my freezer. Cooktop Cove. Best, Julia. I couldn’t believe how much easier it was! Definitely a favorite in our house. 1. I could not find 95% lean pork at my local grocery store, and ended up using 75% lean pork and 95% lean beef. You can use any rice you have, Annelise as long as you pre-cook it. Add 2 Tbsp of olive oil. Hi Joni, I haven’t. Also, it’s a major pain to roll! Oh my goodness, Mary, I love your way so much more! Your email address will not be published. Instead of ketchup I used tomato juice (about 1/2 cup) and tomato paste (2 tbsp. Having never made cabbage rolls before, I really appreciated the detailed directions. Can I just incorporate the flavored beef from the beef cabbage recipe into this one? You’re so welcome! Major win–I used chicken breast instead of pork–but everybody loved it. Thank you for sharing! I have friends who immigrated from Russia. I bet that feels good God bless you too! Take a cabbage leaf and cut the rib down, so it's not too thick. We add that foil cup in the center of the mixture and once the coal is hot, we drop it in there and tightly cover it. We just got married so I am always learning new recipes for him! Thank you, Julie, Hi Julie, I always cut away thicker parts to ensure the entire leaf is the same thickness. Plus it’s super freezer friendly making it ideal for those nights when there is no time for a healthy dinner! Please note however that the dish’s origin is Polish and that It is called “GOŁABKI” which simply means “peageons”. I am so happy to hear it, Roxanne. I had some extra filling left over, so I made them into meatballs, pan fried them in some butter, then finished cooking them with some of the tomato sauce. Basic national vitamin meal of Russia has many different making versions today. LOL. Mix ingredients together. Have a lovely weekend! Thanks a bunch! Add 2 bay leaves. Place sliced cabbage into a large mixing bowl. Preheat a large skillet or dutch oven over medium-high heat. Thanks for stopping by! Great recipie my 3rd time using it and love love love! And there’s plenty for freezer, too. I want to try the creme fraiche next time and I did not have the pork on hand, so I just used 2 pounds of the ground beef. We put the mixture in a bowl and make a small hole in the middle of the mixture. Thank you for a great review! Thank you for the great recipe….. My family loves it . Add the carrots, turnips and red bell pepper and saute another 5 to 6 … Cook, stirring often, until cabbage is tender but not browned and any liquid has evaporated–15 to 30 minutes or more. Put a lid on and cook for 10 minutes or more until it’s soft. Natasha may God abundantly bless you and your family. Great dish! I prefer summer cabbage, it has a softer texture and makes more tender rolls. However, when I last posted my family’s recipe you guys went crazy. On the outside, he may look just like my husband, but mal’chik russkiy. I’m happy you enjoyed that! Hello! Then he set off to make it (without my help, mind you). , My boyfriend was born in Russ and adopted by an American couple. My whole family loved them and these are by far the best I’ve ever tasted! 6. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it. They might seem intimidating at first but as you’ve learned they are quite easy to prepare. Thank you for following. The same reason that a ham is pink, but a pork roast is brown. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Then we sometimes add a couple of cans of drained diced tomatoes. Now I’m off to make some more. They tasted like happiness. [F after 30 minutes oven isn’t yet at 350, raise the temp and see where you need to set it to reach 350. Since I didn’t have a dish with a lid, I used aluminum foil instead. Summer cabbage and winter cabbage. I love how it’s so easy and simple to make! This recipe was originally published in 02/2014. Aslo, they do need to be submerged in the cooking liquid the entire time. These are similar to the ones my Ukranian mom makes except no carrots or parsley in them. i was wondering if you possibly know why it would do that, the cabbage on top was browned so they looked fully cooked. If you are in doubt you can always check the internal temperature, which should read 160F according to health and safety. I hope you enjoy your cabbage rolls! Thank you for sharing. Thanks:). I love watching her cook and her recipes are awesome too. . thanks ! This was really very surprisingly wonderfully delicious, especially topped with a bloop of sour cream! Here in Romania the cabbage is softened by putting it in brine for a few weeks. -Cold water (my mom boils her water and then chills everything in the fridge but I don’t think that’s necessary, I guess old habits die hard) I had a 2lb pork loin and it worked just fine! A cold and windy blast today gave me a chance to try this dish! I actually did this yesterday. If you speak Russian, I definitely recommend that you check her out. Question: do you brown the meat beforehand or does it just just cook during the cooking process? That is an amazing dish we’re sure we’ll enjoy. The recipe I am sharing today is my mother’s. I feel like they are a meal in itself but mashed potatoes are also great on the side. Oh, and I chopped up dill and mixed it into sour cream as the topping for the rolls…which was gone too quickly. Both have become a staple in our home. Line baking sheet with a parchment paper and grease with oil. The issue with the stovetop method is the bottom tends to burn. If you use a processed meat (generally the pork) with nitrate in it the meat will be cooked, but not brown. You are welcome Masha and thank you for the nice review . Clear your work space, so all ingredients are within reach. I’m so happy you love it!! I usually cut away parts of thick membranes on leaves that are particularly large leaves because whether you steam them or freeze they will be tough, so they should be removed before rolling. ladle; Remove beef shank from beef stock, dice, and set aside. I cooked some Тушеная капуста yesterday and brought some to my Grandma’s house. Do you freeze them cooked or uncooked? Cover with water + salt. But if I had to pick just one, cabbage pie seems to shows off the humble vegetable’s truest potential. Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. paprika, dill, herbs, black pepper, salt, bay leaf, potato, water and 5 more. Also, should the sauce end up covering the rolls completely? Best, Julia. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper. Dice the onion and grate both carrots. Thank you for sharing . Delicious! with … , I’m Egyptian and we have a very similar dish. Can’t wait to try the recipe while the cold weather lingers. Delicious! That’s so great! Grease a 9-inch square casserole dish. Good luck, Adriana, one of my all time favourite meals! First course is always some sort of soup (that you can’t skip and you gotta finish the whole plate, I used to hate it) and then second course: golubtsy! The sphere of cabbage’s reach includes cabbage soup shchi (щи) made with fresh or pickled cabbage (known to some as sauerkraut but this is Russian Recipe Book, not German Recipe Book), stewed cabbage, cabbage salad and of course the cabbage pie offered here. My first time making cabbage rolls and absolutely delicious! Just pop them in freezer bags and they will keep for at least a month. Save my name, email, and website in this browser for the next time I comment. Stuffed Cabbage rolls is a dish that every Russian and Ukrainian family makes. Hi Valerie, I think that would work and salt to taste since the beef recipe is seasoned with a fairly salty seasoning. In other words, really good eats. She said it just took 5 minutes at pressure but will do 10 minutes next time, as the cabbage leaves in the middle of the head were not quite softened enough. My only guess is maybe the oven was on a wrong setting and the meat was not actually cooking or it was just pink but not raw. Don’t worry about the traditionalists, they don’t like me either! Cant wait to try this!! We open two large cans of crushed tomatoes and pour them over, juice and all. Hi Becky, I haven’t had that issue but if you are experiencing that, it could be due to continuing to cook the mixture after the sour cream is added. Hi Hannah, I am sorry this was your experience. You might try 3/4 tbsp white sugar instead. You’re so welcome. , I am so happy to hear this, Lori! I hope this helps!! Spread about half of the sour cream mixture in an even layer in the casserole dish. Well hello, I am so happy you stumbled upon my blog. Hi. I’ve never actually seen such a thing! Home » Recipes » Dinner » Beef » Russian Cabbage Rolls Golubtsi (Authentic Recipe), Published April 20, 2020 | Julia Frey (Vikalinka). . I used over a pound of ground pork (it was what I had on hand). I’ve been looking for authentic Russian “kid food” and comfort food for my blog about childhood food traditions from around the world and this is a great recipe. So your version is a fantastic alternative to the classic recipe we use! I may be too late for past batches, but maybe for future this might help. Cover the pot and wait until they get cooked. Best idea ever to freeze the cabbage,I’ve been make cabbage roles for years boiling the head ,removing leaf by leaf. Madrid-style Cookoff El invitado de invierno. Savoy cabbage is considered to be the sweetest of all cabbages. Thank you! I'm Natasha Kravchuk. They don’t stick to each other, Matt, so feel free to stack them up. Thank you for such a great recipe. So much easier, I used to dread making this dish because of the boiling process. Updated and republished in 04/2020. I paired them with a really dense, crusty bread to sop up the sauce. They know I love to cook and share. According to the traditional method you have to boil a head of cabbage for a short time until the leaves soften enough to pull them apart. It’s a one pot dish, that takes a bit of time to prepare but once it’s in the oven, it cooks hands free! 5,689 suggested recipes. The most traditional cabbage to use in this recipe is green cabbage, however I’ve recently been experimenting with Savoy cabbage and loved the results. Sounds incredible with all the smoking. The fresh blast of parsel, sauteed union and spices had some peopke coming back for thirds. Hope this helps. Thank you so much for sharing this and helping me learn more about their origins! I hope this helps! Add 2 bay leaves. Not sure what that would do to the overall structure. Could not include rice just use more meat? Cabbage is very popular in Russia (and not just in Russia). Can I use minute rice uncooked instead of long grain cooked rice.???? Thanks for sharing! Hearing that really makes my day . Tried cooking Russian food for the first time (inspired by my Russian friends) and my family loved this recipe so much. Pour in 1 quart of water, and bring to a boil. It might be a little fiddly but not difficult at all. Arrange the … Thank you Lina! Even my boyfriend with American taste buds likes it so it’s a win! The sauce did not come out thick. Basically it makes enough for two full meals. Sauerkraut: Often Russian cabbage … Turned out amazing! Then between the layers of rolls some pork belly slices are put. This is by far my favorite recipe! They are still delicious but I think using cauliflower rice is worth a try, Sara. There are 2 primary types of cabbage grown. “golub” means pigeon in several languages. Sounds like good hearty and tasty “peasant food.” Lots of cheap vegetables to stretch out a little bit of expensive meat. What do you typically serve these with? Just wanted to let you know that kutia is actually really simple to make, there really isn’t much of a recipe, just combine all the ingredients in the proportions that suit you taste and voilà. I also tried reducing some of the sauce as well, and wow. You are welcome and thank you for sharing your family recipe. I am kind of new to cooking. I have tried freezing cabbage but find that, although the leaves are easy to roll, they are tough and stringy after cooking in the oven. Learn more... Natasha's top tips to unleash your inner chef! Quite tasty but very thin. So glad this recipe made your life easier and tastier, Veronica! would you suggest longer in the oven or maybe precooking the meat a bit? I just finished making this for the first time, and my friend and I are enjoying it as I write this! I look forward to your reply so that I can try this method. Russian Cabbage Soup (Shchi) nifty recipes. Stir to break up the beef while heating. My only guess is that perhaps they were overcrowded in the pot/pan, it’s the only scientific explanation for it as even a meatloaf, which is much bigger would cook in 90 minutes. What a sweet comment!! Thanks for asking Also, if you are going to be using the photos, please keep the current watermarks on there . Shchi - Russian Cabbage Soup (Щи) Petersfoodadventures. A Polish woman I know said they would add chopped mushrooms as a variation. Do you ever wonder how Russians survive long and cold winters without constantly coming down with colds? My mother was Polish. 2. They came out AWESOME. Another one is this Korean Carrot Salad, yes, it’s very Russian despite the name. Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables. Thanks for the recipe Natasha and Vadim! I wonder how to make it thicker. I love a family that is not afraid to be adventurous with food! This search takes into account your taste preferences. Russian Cabbage Soup Recipes 5,689 Recipes. I was shocked the first time I tried feeding him some, just on a whim to see what he’d do. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. The recipe was easy, the pictures were lovely and the cabbage rolls turned out delicious–will definitely make again. I’ve never actually tried them with red cabbage but I made lazy cabbage rolls with it and yes, very delicious! Set hour oven at 350 to bake and leave it to heat 30 minutes. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Add cabbage, bouillon and caraway seeds. Thanks for sharing your great review with other readers! They were delicious! It’s so great to know that it works with the substitutions as well. We use an avgolemono sauce to serve them, which is a simple Greek egg-lemon sauce. When almost done, mix in 2 Tbsp of sour cream. Those are called lahanodolmades here and are very similar to the Russian version. I need to make a batch or two made asap! Make sure the sour cream/creme fraiche you use is full fat, which helps with the thickness. I’ll get it posted when I get it. Empty contents of the skillet into mixing bowl with the cabbage. 7. Pour the rest of the sauce on top. Thanks for sharing your excellent review Amy! I am in a book club and when we read books based in other countries we make their food. 4. He combined two recipes – one from his Mama and one from my sister, Tanya. Then you have to pull that cabbage out of boiling water, burn your fingers in the process, cut away the outer leaves, then put it back in the water, then take it out again. In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender. Cook the soup at a simmer, covered, until the potatoes and … The secret is eating a lot of cabbage in the winter. I’m almost finished with the program myself. When cooked through, add it to the mixing bowl with cabbage, carrots and onion. We just finished up the leftovers which he sautéed up while I studied for pharmacology. Thank you so much for a fantastic recipe. Reduce temperature to medium-low after 20 min. You don’t need to brown the meat mixture before putting it in cabbage leaves as the rolls get braised in liquid for 1 hour 30 minutes. Marie, I’ve never used that product, so I can’t be really sure…I suppose so. I am so thrilled I stumbled across your site! This is excellent. Freeze the cabbages 3 days before you need it. You can also make a browned butter roux and cook until smooth. What would you recommend? The dish is really yummy, I also put rice and potatoes its really good too . Beaut recipe – right down my alley… . Love this recipe the frozen cabbage leaf method worked beautifully as I would always boil then wrap then fry . . Grate the carrots on a large grater and add them to the cabbage. The end product should look like a soup. I’ve made this twice now, and my one year old LOVES it. Cooktop Cove. Maybe I have a different name for it. Awesome! And the meat filling is delicious. thanks. this dish is erved in Romania on all festive occasions: weddings, christmas, Easter etc. If one runs into the same problem as I, it would probably be a good idea to reduce the amount of chicken stock. This dish is also made in Moldova where I come from. , You’re very welcome Ella. She covers them with tomatoe soup mixed with carnation milk and tomatoe juice. Remove from … I am thrilled you loved it, Sharon! This resulted in the sauce being a quite watery consistency after cooking, although it still tasted very good! . cabbage rolls, stuffed cabbage, stuffed cabbage rolls. I would like to try that recipe out when I get a chance. These cabbage rolls look awesome! Made these tonight and they are wonderful!!!! I do like my cabbage leaves to have a bit of texture but if yours were a bit tough for your liking, you could always increase the cooking time to 2 hours total! Everyone loved the cabbage rolls and no one said anything, but I thought the leaves were not as tender as they should be. They taste great! Thank you for the links! Trying to go low carb. . Image the extra flavour as you don’t loose the meat juices as they are also favouring the rice as it cooks. Beef Flank and Pork Shoulder Clear Soup BethSagun. Yum! This recipe might come from Russia from but in Lebanon we do it all the time. Here’s info: Could this recipe work in a crockpot on low? I would actually experiment at cooking the cabbage rolls in the Instant Pot as well. Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Advertisement. I haven’t tried them yet but oh my goodness, if they taste as good as they smell, I might never eat anything else! After the cabbage leaves are stuffed and rolled they are baked in a sour cream tomato sauce. Set aside. Parsnip Pierogi with Pickled Red Cabbage and Sauteed Apples I love your idea for the vegetarian golubtsi. lol. And here comes the secret for very tasty cabbages. The difference is we do not add any sour cream, but I think it’s tastier with it. You could probably make it without the meat but it would need a little extra seasoning since the beef adds such nice flavor. I’m american and we met when I was a missionary in Ukraine. Then the dish is made similar to yours but only with minced pork meat. I love kota, I look forward to it every Ukrainian Christmas/celebration! Preheat a large skillet or dutch oven over medium-high heat. Also, we didn’t have any pork to use, so we used chicken! It’s old fashioned smoking then we do exactly what your recipe calls for. I’m so happy to hear you and your husband liked it so much Thanks Lana! However, the meat inside didn’t cook fully after the hour and thirty minutes in the oven so when i eat them i have to cut them up and recook them on a pan. Wow, irresistible! I need to incorporate them into my recipe! what is the difference? So happy to hear it, Wendoline! Thanks for sharing your variation. I wish I had a similar service nearby. I love to be able to simplify some labour intensive, traditional recipes. Once the base is done. We roll each up, and lay them seam side down in the pot. My mama-in-law is working on getting a recipe from Grandma in Ukraine. Half way through add a couple of bay leaves and ⅓ of the sauce and continue stacking until all cabbage rolls are gone. I pick them up when they are a fantastic price. Thanks One more question- would a regular glass casserole dish work for this one? I’m excited to try this recipe, bought all the ingredients today. There are … Whatever type of cabbage you use make sure it’s fresh and crispy. slice the bottom off, do you have to remove the core? 9. I don’t know if you have any suggestions for me because I really liked them, but I know they can be better if I figure out why part of the roll didn’t cut through very easily. If you happen to experiment please let us know how you like that. of brown sugar bc my cabbage was huge. I’m so glad you tried it and your Gradma enjoyed it. The sour cream gave it a very unique flavor. I found that freezing did the same job as steaming in terms of preping it. This what makes the whole story. Read my disclosure policy. I’ve heard that it’s possible to freeze cabbage instead of boiling it with the same results. Cover and cook cabbage for 35-40 min, stirring every 15 min. I’ve commented on these before but I must do it again. The microwave for 30 seconds at a time and peeled off a few leaves as ai needed them. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it. Thank you!!!! Do you use them for another recipe? Enough to cover the rolls. It’s a cold winter day outside, but once I step inside, it’s warm and the whole house smells like food. Without the por. I made it exactly like the recipe. I also cook in a saucy sauce which again is simply a mixture of equal canned tomato soup to water and a bit of salt and pepper. What I meant is I never saw fermented cabbage being used for cabbage rolls. -Canned poppy seeds (will find in the canned pie filling section of the store, this will save you a lot of time and its already sweetened.)

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