There's nothing bad about the filling. You can put it anywhere. The only issue is that I use converted rice which I put in dry then hydrate with the tomato juice. If I used cooked rice I would stuff that stuff into anything.
Thanks! I haven't had any for years because I can't eat beef. I had always wondered if they could be made with pork but never tried it. I was at a farmers market where a Ukrainian refugee family was selling homemade Ukrainian food and the wind was blowing toward me. I told her I was going to eat one even if it hurt me and she told me they were pork. That sealed it.
Core a Savoy cabbage or two and remove the outer leaves. Cut the stem out of the outer leaves and use what's left to line the bottom of the pan.
You'll need one or two pots to boil the cabbag(es). I scrunch up a big piece of aluminum foil and put it in the bottom of the pot so the bottom of the cabbage doesn't burn. Add water just to the bottom of the cabbage and put the pot(s) over medium heat and cover. Steam the cabbages until the outer leaves are translucent and tender then take them off the heat and put them on a plate.
In a bowl mix 3 lb lean ground pork, 2 cups converted rice, 2 little cans of tomato paste, 3 teaspoons salt, a finely diced onion, a couple of tablespoons each of basil and oregano, a teaspoon of garlic powder, and a teaspoon of black pepper. Mix with your hands until well blended.
Turn your oven on to 350.
Take small handfuls of the filling and form them into small turds. Place the turd on the center of the thin end of the leaf, half roll them then bring in the leaf from both sides and finish rolling. Once you have an overlap cut what's left off the leaf and put it in the pan lined with leaves. Fill the pan in one or two layers until all of the filling is used up. Full the pan with tomato juice until the rolls are covered. Cover the pan with aluminum foil and put it in the oven. Leave it in the oven for an hour then check on them. Use a thermometer to probe several rolls and make sure they are all over 160 degrees. When they're all up to temperature check one to see how the rice is coming. When the rice is cooked they are finished and ready to eat.
Sorry, it's an old family recipe. The measurements are loose. I just throw a palm full of basil and oregano into the mix. I'm estimating actual measures.
I do not. We have a chamber vacuum sealer for our farm. I bought 1,000 of those 5x7 bags for making up spice packs. I included a scoop of reduced tomato juice in each one to keep them moist when they are reheated. Authors chamber vacuum dealers you can seal liquid which is really helpful. I can't eat a lot so one is normally enough. My wife hates them so I make them when she is away and freeze them. I can get away with reheating one or two but the house smells like a giant farted in here when I'm making them.
Nah, dog. I'm chatting with my mom and making cabbage rolls. I am as cool as a cucumber. I'm sorry that I've triggered you into such a rage. I can't imagine how terrifying you must find the world to be this angry at people who simply disagree with you.
Right, but after Pierre Polievre was photographed smiling with the well known white supremacist who later threatened to rape his wife. It's always the same story, "We can't vet everyone we meet with."
I mean...if we're being real...the only people who do legitimate fact checking are leftists. The right hates the truth which is why the constantly attack the media. The nice thing about MBFC is that the team is international and anyone, anywhere can challenge their conclusions. I tend to very much agree with their ratings on the large, well known media such as the BBC, CBC, Reuters, AP, etc.
MapleEngineer @ MapleEngineer @lemmy.ca Posts 61Comments 642Joined 2 yr. ago
There's nothing bad about the filling. You can put it anywhere. The only issue is that I use converted rice which I put in dry then hydrate with the tomato juice. If I used cooked rice I would stuff that stuff into anything.