Hey Everyone !!

Ok, I know this is WAY off the topic of cakes but I thought I would ask this anyway. Does anyone out there have a cabage roll recipe that they would be willing to share ??? I've decided to make some this year (ive got my cabbage freezing) and I have a recipe from a friend of mine in my head - the only thing is is that I wasn't a huge fan of her's (not that I would ever tell her that). Her's was full of meat, I like them with more rice and preferably bacon.
Maybe that's about all I need, though. Lots of rice, some bacon and some bacon fat for flavour, salt/pepper ????
If I wanted to sour the cabage would I have had to of boiled it in vinegar ? Can I sour them a bit after they are made and cooking in the oven/crockpot by adding vinegar to the sauce ??
Anyway, have a wonderful New Year everyone !!!!

maybe try allrecipes.com or cooks.com?

Here is a recipe that my Grandma uses to make cabbage rolls. A favorite of hers that I have tasted and enjoyed. Hope this might help you out!

1 large head cabbage
1/2 cup rice
1/2 cup milk
1/2 lb ground beef
1/2 lb ground pork
*Or, substitute those meats for ground chicken or turkey, or both

1 egg
1 teaspoon chopped oinion
1 1/2 teaspoon salt
3/4 teaspoon pepper
2 tablespoons butter
1 tablespoon dark corn syrup
brown sugar for sprinkling

Core cabbage and gently separate leaves. Drop a few at a time in boiling salted water and cook about 5 minutes. Drain on paper towels. Cook the rice in salted water about 20 minutes. Drain and mix with milk. Combine meat, egg, onin and seasonings and add to rice mixture. Put 1 or 2 tablespoons stuffing on each leaf. Fold over and fasten with toothpick. Brown rolls in mixture of butter and corn syrup.

Place rolls in heavy baking dish and sprinkle with brown sugar. Rinse pan used in browning with a little water and pour over the rolls. Cover and bake 1 hour at 350 degrees Fahrenheit basting occasionally. Add more water if needed. Remove toothpicks to serve.

Makes 25 to 30 rolls.

This was my Croatian Grandmother's recipe and I make it every year for Christmas and Easter.

1 large head of cabbage
1 lb. ground beef
1 lb. ground pork
1 c. rice, parboiled for about 10 minutes and drained
1 onion, finely minced
2 cloves garlic, finely minced
2 tsp. salt (or more to taste)
2 tsp. black pepper
1 bag of sauerkraut, drained
1 can of tomato soup diluted with 1 soup can of water

Place the whole head of cabbage in a large pot of boiling water; remove the whole leaves as they soften. I pre-cut around the core to make loosening the leaves easier. Cut the tough rib from each leaf - if you don't, you'll have a hard time rolling them. Mix the meats, rice, onion, garlic, salt and pepper. Place about 1/4 cup of meat/rice in each leaf and roll. Layer in a large dutch oven or casserole with the sauerkraut and any extra cabbage you may have. Pour the soup over top and cover tightly. Bake at 350 for 2 1/2 to 3 hours.

OH man, do I have a great recipe for cabbage rolls! It is very different, kind of a sweet and sour taste to it. I have ever made it in the crock pot!

Large head cabbage
2 tbls fat (crisco or oil)
2 onions, sliced
3 cups canned tomatoes
3 teas salt
1/2 teas pepper
1 pound ground beef
3 tbls uncooked rice
4 tbls of grated onion
1 egg
3 tbls cold water
1/4 cup of lemon juice
3 tbls honey
1/4 cup of raisons

Pour boiling water over cabbage to cover and let it soak for about 15 minutes. Remove 12 leaves carefully., if leaves are small, use 18
Heat the fat in a deep, heavy saucepan or dutch oven. Lightly brown the onions in it. Add the tomatoes, half of the salt, and the pepper. Cook over low heat 30 minutes.
Mix together the beef, rice, grated onion, egg, and water.
Place some of the meat mixture on each cabbage leaf. Tuck in the sides and role up carefully. Add to the sauce. Cover and cook over low heat 1 1/2 hours. Add the honey, lemon juice and raisons. Cook another 30 minutes.